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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。
6 K+ S2 Z" h$ ?5 f# \% _
* e+ P3 B* R" \# a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。0 H8 r. n( l, k4 W( u" a* [4 F" W
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
  \# b1 P( F0 |" L1.Which of the following methods should be used to determine doneness in a New York steak?) `% }( F5 h. |3 q4 e, u
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)
* M, d$ {* y- n4 U+ |9 ZA: pressure touch. 压力触摸' ^; S1 E5 j$ x1 F" Y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 p' v* I. M% E$ D$ ^& Y2 v
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) [. X* ^, ^9 {' i' Z7 L
A: acid  食用酸
6 T6 [& ?. I3 U$ l3.Vegetables are major sources of which of the following nutrients?3 T: H- X; e% V" M" @+ J
蔬菜中包含的主要营养有哪些
  V- @& r2 |5 h# N9 eA:vitamins and minerals. 维生素和矿物质。0 q( g8 w. a) e+ X
4.Cauliflower is commonly served with
2 g% i; S% ^7 b5 z$ E花椰菜(菜花)最常见和那种酱汁搭配
( d: W5 E- I; I; I7 ]A:Mornay sauce. 奶油蛋黄沙司# ?1 F7 n3 N7 @; {+ l
5.Which combinations of products are found in pie dough?
6 k. _; s0 M/ C$ r6 a) I下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ R/ i& g) {( NA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 O/ E) z# _4 |; X: K' C$ B. {6The French term for mussels is 法国语青口(海红)叫什么
4 d6 o" k$ b/ p, F3 h; tA:moules.法语青口,海红
6 N; H7 h! w% I" F5 _7 Y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( J2 t! q! {7 t5 z; R; A
A:faintly fishy. 稍微有点似鱼味4 X8 I7 m9 \8 j- _
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. T4 k! u! M7 z
A:2 days. 2天& x% P% j+ c8 ]: R6 I6 A- R" `
9.What are the principle ingredients in ratatouille?
6 v0 i( B- O9 l, ]炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
0 Y1 I' M+ ~* b( J9 s( D- ?; j$ KA:Zucchini, eggplant, green peppers, onions and tomatoes; f# t, x5 S' [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 m5 v/ \% I( S2 A0 E/ f  t" T1 |10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 w+ @8 S4 l* F2 J3 c$ [8 pA:cook food in quantities that will be used up within 20 to 30 minutes.* ~" c2 V& z: G% o* o. z
大批量烹煮食物要在20到30分钟内
" Z4 B* U( n9 y. T0 m11.What person has the authority to issue a Health Permit?$ C2 Y4 g. [8 W# p: X* _
谁有资格颁发健康证(卫生证)。) R" }6 w5 E; a( X) o4 G7 h  i
A:Medical Health Officer.8 ]5 R3 A( t- b! f- U4 x+ g7 H3 @
医疗卫生官员。; ], f9 a) |- ?  |$ L  h% t( R* h
12.For what period of time is the health permit valid?% L6 ~0 ^9 h% d* X( z$ @0 }
健康证的有效时间是多久?. U8 z, m" Q) N
A:12 months.12个月
7 M) }& U& l/ ~- Y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 J8 t, \6 Q1 N) N在食物和饮料准备区,通风系统换气的标准时什么  i5 {- C& i0 f( y- e7 A4 F( ^
A:08 times each hour. 每小时8次# T! i! v$ c1 j$ `+ y% ?
14。The minimum temperature for manual dishwashing in the wash sink is
, |* W1 j+ h( j6 @手工洗碗,洗碗池的水温最低多少度?
5 @: N& f4 y3 N. B5 s* [A:110 degrees F (43 degrees C). 43度
, z1 e4 m9 A/ {5 a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 m3 C+ W; U2 a2 H9 u9 q+ d
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% J* @. h  _0 r- ]A:180 degrees F (82 degrees C).  82度  f1 S& k0 Q* q9 I$ d" `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: Z& p2 x8 U+ k. b
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 l( |3 e3 i0 d% C) n3 SA:en papillote.  法语自己理解
, a# z# y' N1 k; A0 t3 Y% N17。Wing or Club is considered a
1 v; ]5 M8 y2 H7 D/ J翼和CLUB 被看做是一种...
: R8 q& B" E5 UA:Bone- In Cut     带骨切
% ]8 r; F+ p% D; s4 a8 ]; p) x18。New York is considered a   纽约牛扒被看做是一种
9 q, V3 ^- F/ Q. @A:Boneless Cut     无骨切$ `' s% e  _, n: Z* h
19.In general, a court bouillon for freshwater fish will contain9 l, ?* n" t( R) f
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- @! h6 x& m$ D0 V. M% i
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 \" ~# @( N( d
和做海水鱼同样数量的调味料和香料
7 e0 D% x0 D: s* A! H4 C0 x20.Anise is very similar in flavor and appearance to: Q8 d! D! P5 U7 H
八角和下面的那种原料有相同的味道
9 P0 f; e; h) @( QA:fennel  茴香" x/ [: J+ s# ]
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ v  m; |5 g: M( |4 L* h
下面那种原料更像大葱且有平面的叶子
( Z$ H2 g9 _; \7 s7 HA LEEKS  似蒜葱 (这边人叫京葱)3 b" `; f' {0 Z" s8 W* O: M
22.Which of the following cutting shapes refers to a small dice
& ]& S% p, G" E下面那种刀切形状指的是很小的粒(末)
% E1 u; j; q( [6 x  Z" U7 pA:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 z: S/ }" v3 U3 O
23.Oil is added to the water for boiling pasta in order to9 I% z( u9 @8 @/ W9 J
向煮沸的pasta (意大利空心粉 )中加油是为了
% \0 y- n" g! s4 vA:prevent the pasta from sticking and to minimize foaming action.
6 f3 X& a1 _% U0 F' b# W防止面条黏合并降低发泡。/ r" f9 h: _( R6 c+ y( u+ m7 b6 {6 d
24.Which pasta dish features pine nuts and basil?
; r" _8 X! V, L6 C. M) A下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); M! X4 E  R& z0 w  ~5 H/ d
A:Pesto.一种绿色的意大利面酱
. U- i, z0 h! o. c) B4 P7 C7 ?http://www.tianya.cn/techforum/content/96/563836.shtml, Q! D) H2 l7 p0 H9 Z* x" Q+ [
) Q8 ?  R( q. Y* f3 P/ J/ N
25.Which of the following is a spring vegetable similar to spinach?3 A# Y7 o0 O9 [5 N+ M8 g+ f
下列哪项是一个春天的蔬菜类似于菠菜?
- p  ], o4 ~5 C& ^- rA:Sorrel. 酢浆草。! z. l, e9 ]( s$ y5 ?- s
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?
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:
6 p0 G5 H2 D9 G+ W. W$ I" R6 o哪位厨师最早带来高水准浮夸的美食. V. c/ E' n4 y; T1 l, S+ [$ F
AAntonin Carême 人名 安东尼·卡罗美$ Z& B) b+ s" ]" O( z" c

1 E/ |5 Q1 J1 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 H  m% J; n2 Q$ A- O) q8 B4 ~+ k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' s7 i# J% u2 zA:Cast-iron stoves         壁炉
  ^9 O9 k1 V# {( O, h4 Ahttp://www.usstove.com/products.php?id=6
" X# q4 w0 k  d& q+ m" b
6 J, `2 F$ [( T" i3 h28.The French term used to describe the roundsman, or swing cook, is:! I; m1 E9 H( m: X
法国术语,用来描述roundsman,或摇摆厨师是:
' o. L# T+ _9 f- S  \' l4 IA:Tournant   图尔南
2 f" r; e3 j, L9 n! r
3 n+ u- N! s1 G' X7 o29.Another term for the wine steward is:
8 t5 G2 S$ E3 |- l5 M+ K6 u葡萄酒侍酒师的另一个术语是:
. o' K4 }# _3 F# N9 p- SA: Sommelier 侍酒师
& w9 }. U$ I  A4 X' ~( p/ X0 e: Z, \( ?, t( `
30.Molds, yeasts and fungi are examples of a:' c+ h) `3 L( P2 t$ g. ]: Y
霉菌,酵母菌和真菌是一个神马例子
6 X' s+ [) A; q5 pA:Biological hazard 生物危害6 h$ q2 q$ r/ n+ F" t7 x9 y: q
8 b2 L1 u: l1 S6 ?1 i* B4 {2 j9 F* l
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ ^. p& M8 s2 c% Y# R' F根据加拿大食品检验局,食品的危险温度区在多少之间:. {  m- h4 t; A1 D( s0 D
A:40° and 140°F (4–60°C)     4-60度: J% R1 K1 s' ]& m3 U- M7 p" i& M) N
3 ~7 m! b2 b; c9 \) A
32.All bacteria need the following for survival:
6 Q+ D$ b2 k; W* R5 u所有细菌生存需要以下哪些内容:
5 }* \3 ^2 X/ j; s5 q" AA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# ~6 I- X4 j4 _" L$ `- I
" m& t9 s* f% U4 v+ {
33.Which of the following correctly represent critical control points in a HACCP system?: |1 i0 z$ ~% d. ^4 r5 ^  f( [
以下哪项正确表示了HACCP体系的关键控制点?
1 b8 e5 l4 D7 kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# M$ u, P7 j/ V/ b食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% w' i3 a$ j5 [" ~
" P% H! P. l# D: @. i6 ^34.Which of the following is not an example of a carbohydrate?
9 k0 a. X: R  u* X0 L下列哪一个不是碳水化合物的例子?
% ^0 ]6 {, M5 k5 |; G# T, z% AA:Essential nutrients 必需的营养物质' w% B: I3 e- e- E  w, c* I

* m- a: s7 N1 l, A2 r# M35.The process by which a liquid fat is made solid is called:* N" A- x/ T* R, p4 I3 B* _
液体脂肪做成固体这个过程叫什么
# T0 j; e+ C) R- r! `+ p6 {; [! dA:Hydrogenation  氢化9 F6 s+ @1 s, A# @0 T6 q% u7 ~  Q
! P2 d/ ~; D) r. Z! H: m
36.Which of the following is not an example of a fat substitute?
  y% V8 h6 Q" ?& [- I, k8 \6 i9 Z下列哪项不是脂肪替代品的一个例子- k5 M, G; y8 H  [- z1 D. M% w
A:Acesulfame K  安赛蜜K表
# l1 W5 y5 q1 D1 r" l0 L; p5 u; Z# ]( y! a/ e
37.Health Canada requires that a product labelled "fat free" contain:
( T" z6 j, e* x5 Y' b9 t加拿大卫生部要求的产品标有“不含脂肪“包括:
( @- P! x5 n% O9 v8 O1 I8 UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 V; r! Z  c: H( i" [3 N" K' S
0 K& p' D2 W0 a" v* r+ }: y
38.Which of the following is not a problem associated with converting recipes?
+ f9 B3 E; s6 X9 b, r下列哪项是不相关联的转换配方问题?/ _. d: Y8 h1 D5 n
A:Unit cost 单位成本! |. s6 z; ^$ e; L* I7 W

+ E* n' O/ K3 f  K39.The condition or cost of an item as it is purchased from the supplier is called:5 ^# M" v  ]" Z1 X
从供应商采购的物品的品质或成本叫什么
/ Z& Z3 n5 ^, I( g/ hA:As-purchased cost 购买的费用+ }0 t6 ^) Z5 N0 M6 l8 ~

: M, k: \& E; d% p+ k8 r40.The amount of stock necessary to cover operating needs between deliveries is known as:
# S3 H0 o4 {8 P6 ^在新货到来之前用于日常所求的必要库存量叫什么
, f- b3 p6 i+ DA:Parstock 基本日常最低库存( O, Q8 k9 E! }$ P" m. C- L

; o8 j3 [% [+ |2 Q41.Which of the following abbreviations is used to describe the proper rotation of stock?$ [" q5 }' F% D5 i6 {9 S! ^
下面那个缩写是用来表明正常库存流程?
) a; f' c2 W& _  q1 \A:FIFO=FIRST IN FIRST OUT 先进先出
' S9 d# M7 i  C/ z  b( N5 L& R+ G- s' f- r8 l
42.Which of the following knives is used to turn vegetables?- d) i; s- ~: a1 K& P/ k+ @' h8 }
下面的那把刀是用来打开蔬菜吗?/ d9 n  g5 P" J# g. t* C
A:Bird's beak knife   鸟嘴刀* ?# a! k9 ?& B' I  O: b- e, s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  c' ^+ l6 z- L* G. L  ]

. V' U2 |5 A6 R$ X4 i4 ?3 L43.What is an instant-read thermometer best used for?  ?7 X  E" [  h/ X8 D' [) X! r
即时读温度计最好用于那方面?- S6 T$ ^) B2 a4 E8 b
A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 t4 e# V% V* `* ]0 P7 j
& p" I* b0 a  s, d8 z$ H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& o2 y( J4 s3 T5 I6 b
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& j9 k2 y2 T0 k7 v. CA:Cast iron 铸铁8 N! q8 w, x1 |- a" m

- j2 V: r2 W4 m6 i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; x# v0 B+ V! x7 Q0 P5 C哪件装备下面有一个可移动的碗和一个S形叶片?; {! J# R; s+ d0 u& ?! Q  g
A:Food processor 食品加工机
( d% v1 V1 @8 Z) {" m5 x0 x  U* Qhttp://www.google.com.hk/search? ... iw=1263&bih=5729 C( L! Y  G& m9 t
9 U3 \* |6 v- O. V& b
46.Which of the following is not a rule for knife safety?
9 @4 ^4 f5 r- z. f- Q9 x! |下列哪项不是用刀的安全规则?
- q  a1 O) ]9 g0 P% {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, Z; ]5 ~+ k5 ~* P+ Q
/ b& W; }; D: K! T& k  U% [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; ?2 }/ m& j6 {2 L9 o& \$ Y% m把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# y; @+ _# A1 P, T% c; v3 I7 f/ J6 f5 WA:RondellES
; z3 A7 o' I+ ~2 _3 L. [, [0 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& F5 r- R7 a* \* n/ n+ A
5 \4 ]+ F; F" b7 Y# n48.Which of the following is a diced cut used to garnish soups?
5 E6 d4 v/ T  L9 A! L下列哪项是切成小方块用于汤的装饰?
# a) O8 Z' h3 r  k6 ]1 O2 D) d: q1 x, `A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( h( l4 }& U0 c$ G* S  q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. a: T$ [# z; \% c' n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!!——8 j( Z* k+ @/ L4 Z0 Z3 S. f) F
A:Gaufrette
% D' C! {7 r: K, o& G, uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# s* a* M, r8 b! Z; t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 T* g1 N+ n* A( M8 \' Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 a! X' H# U# i. b5 y9 O, g/ o5 C6 Z) t1 T. e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 L" P# T. B  C' T$ 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)) g; O& ]. g4 z
A:Cilantro 胡荽叶 香菜3 T' A) t" O) f7 y2 \" B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& U& a1 d- \* g) c1 H! r5 N) {- r) |* v) Z7 p- k
60.Allspice is made from:
" |7 G& R9 i- ]* g3 _' o 多香果,  多香果香料是什么
+ O/ ]0 |. l3 [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ W  _2 p2 e4 D2 }  V5 `
A:A dried berry 干浆果
9 W9 ?2 U+ R* O( z- v8 d; X* k
$ [+ i$ Q' ~4 E6 i# B- H9 X: z& g61.Which of the following are used to make a sachet d'épices?4 ~0 C! q2 ?. u. K$ L8 L! D
下列哪些是用来做香包德épices?
8 ^- Q- n" S! b" ^6 Bhttp://www.sachetcatering.com/6 _+ l4 e, ]; U0 P( O6 o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 H! i% t6 u6 M
3 z( C. ^1 J% e/ J- {
62.Which of the following condiments are not soy based?
: r7 l6 N1 k. r. U下列哪项不是酱油调味品的?
+ U& a* R: j& t$ iA:Wasabi 日本辣根
$ P" T/ Q( e, j- Z- n0 h/ ~3 n# X9 q' Y' i* |6 S
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; T( R' [" @" q/ s: o3 l
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:
- }0 L: I- B( l; S" ]A:Pasteurization  巴氏杀菌
9 E  V4 W% Z5 e, x: R1 t8 V1 g
+ Z; l. s8 y! u8 k64.Which of the following steps is not the correct procedure for whipping egg whites?9 R8 O6 b/ b' y) V# [! Y
下列哪个步骤是不是正确的蛋清搅打程序?! i6 G- |0 P* @1 c) a( w# j
A:Allow to rest before use. 允许休息后方可使用。# k5 l3 L8 b! }9 U% ?

7 o/ D# n4 @0 d* X65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 \( h& Y! f# w# b9 eA:56g and 63g 56克和63克; d' {4 p& P* e1 y5 H: T0 @: t
/ p5 F% }6 h0 k, R
66.Evaporated milk is a concentrated milk that is produced by removing# w& S( o5 N8 |9 X
炼乳是一种浓缩牛奶 是去除什么做的
, `. w1 p+ }# @A:60% of the water 60%的水
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+ F6 D# B# ]* @5 `4 D67.A method of cooking that transfers heat through a liquid or gas is:
2 H0 f& N/ I! [# B0 u, n一种烹饪方法,通过转移液体或气体是:
3 l0 Y, z; z; T# jA:Convection 对流7 s! P) E# M5 s. C4 [0 H
  r" \" @1 f! Q
68.The cooking of starches is known as  烹调的淀粉被称为' X- w: S& N$ A7 o: @
A:Gelatinization 糊化- d& G' f# s8 K! |% ?9 J
7 u7 W/ o) p+ 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?
* r/ r2 A+ H% x( l* L& m3 A1 S' VA:Braising 烤  n1 H3 X8 d) u2 k

, n( Q* q" G2 m( V, 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:
& E1 z: i1 }; c. y2 V6 {1 QA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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  z% s: V( Y' b2 Z
A:Fumet 原汁8 O* o$ D* T/ h- [5 x

& r2 V( C/ J8 W! i+ q: [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: Z2 P  a+ B# |0 m' e9 n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ M8 A9 D2 n  B+ U2 W/ l* G' A' K2 y' Y8 }4 S0 J
73.Which of the following is a principle not used in stock making?
7 C1 e2 o" d! ^下列哪一项不是用于制造高汤(低汤)的原则?( T) u$ P1 {$ L, b, K
A:Start the stock in hot water.开始在热水中操作. n1 e2 X% B" B+ l

* H- T6 q3 P* B74.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 g6 u! O  P8 o
A:Remouillage 法语熬汤
% w% q5 g5 w; h& _3 q) n+ Thttp://www.haibao.cn/blog/post/176242.htm
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