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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。
8 g+ r7 A" `) i. [3 r
  |/ e$ o5 u' t0 I6 c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。* `% x0 q- G5 v- ?& K; k: [2 F
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5 B- p) R' f% ^# X7 D: y+ T9 ]
1.Which of the following methods should be used to determine doneness in a New York steak?
+ _) O1 {/ L. n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)
5 d  J) e. m& l4 WA: pressure touch. 压力触摸
7 ?$ `% L$ i% ?- K! E( ?2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 {+ E; j# o( j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
' |1 X6 Q  H  q) D; T- sA: acid  食用酸7 a' L+ [9 R4 _' i5 r2 M. u
3.Vegetables are major sources of which of the following nutrients?3 s$ l) o% a4 G  W1 L* L
蔬菜中包含的主要营养有哪些
2 D5 j) o) [. x, RA:vitamins and minerals. 维生素和矿物质。
, u( }* X/ a* A% R0 F3 [* i  o4.Cauliflower is commonly served with8 b( E+ }% @6 a5 b4 p
花椰菜(菜花)最常见和那种酱汁搭配/ K! h0 z$ b9 O# p, n! q" v
A:Mornay sauce. 奶油蛋黄沙司' j/ C6 G9 a8 a3 ^3 }/ K  ?% A
5.Which combinations of products are found in pie dough?( `$ C9 J5 q9 a3 K) m
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): g6 P* P1 B5 h3 z$ v
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  Q% I8 y9 j3 O9 E; N6The French term for mussels is 法国语青口(海红)叫什么" [. T! q6 u% U. O$ R5 q/ ]
A:moules.法语青口,海红
5 V, W' t9 I8 D- ^5 X9 M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 Q4 |6 a+ \: x  G  D# u3 e5 [) d$ u
A:faintly fishy. 稍微有点似鱼味
( y- s& G/ \6 o& T# ^8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; ~+ M# \  J- U1 l2 {0 w$ m
A:2 days. 2天
% W$ J& Y1 N0 {9.What are the principle ingredients in ratatouille?
7 o! {$ j8 l& {  Z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& z- Z1 ^  `2 t' oA:Zucchini, eggplant, green peppers, onions and tomatoes* i+ I9 b( ], D) c- Y) q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 m" r" ?0 d  N: J' m6 y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 ?( m' u' x: g) a" P9 k* m
A:cook food in quantities that will be used up within 20 to 30 minutes.
' _  W& p; d/ C( j* P大批量烹煮食物要在20到30分钟内
% d+ |; X8 ], n( h11.What person has the authority to issue a Health Permit?. N- ]! O, _$ M2 g. v9 R
谁有资格颁发健康证(卫生证)。; @: o- L+ U0 ^5 M( K* q
A:Medical Health Officer.* D; w( j* W3 o
医疗卫生官员。
6 w2 g# {8 f- ^# E7 c- x12.For what period of time is the health permit valid?' l) a5 \2 H  Z! ?
健康证的有效时间是多久?
; W& q9 d2 P; O3 K3 tA:12 months.12个月  Z: }( p3 G" r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' @! P3 B' j! k" H: \5 C, l8 O在食物和饮料准备区,通风系统换气的标准时什么# T* W' G9 s+ M8 z: ~( l
A:08 times each hour. 每小时8次
  y8 Z: _3 f! m8 H: P7 i14。The minimum temperature for manual dishwashing in the wash sink is
" ]3 s  [: f+ ]5 V3 I手工洗碗,洗碗池的水温最低多少度?
& h6 N5 D* O) x- K5 |, [2 f& |% ^A:110 degrees F (43 degrees C). 43度
; T1 f* a0 R% Y6 }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 V: P3 |  G) x5 X8 X
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, L1 e" z/ z* G/ h0 _# u  E
A:180 degrees F (82 degrees C).  82度) {* ^9 ^; r# h; N& z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 `6 ]9 g, m+ N# {" r) }用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 }; U$ @' f1 u) u. p
A:en papillote.  法语自己理解
+ O- c( |* j/ v! u; F/ H1 J. X# B: R/ B17。Wing or Club is considered a, X& p0 A4 b4 a  `
翼和CLUB 被看做是一种...
% Q! ~. |- W( r2 I% s. ^( }A:Bone- In Cut     带骨切
' {( J9 X5 h4 e+ f& X18。New York is considered a   纽约牛扒被看做是一种
8 r+ i' ]& E; ~. IA:Boneless Cut     无骨切
/ {, `3 O9 V1 \* d/ G3 _19.In general, a court bouillon for freshwater fish will contain
$ f  H& Y3 Q% i2 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9 P/ @( _; P4 P0 t( x* L+ M
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% w9 O# O4 Y# X* x和做海水鱼同样数量的调味料和香料
1 x- u" d9 f1 X4 p) L: I20.Anise is very similar in flavor and appearance to
" @- h# ]! ]' v- C) h9 j: {八角和下面的那种原料有相同的味道: i9 \' l% G4 b5 _2 z
A:fennel  茴香9 a$ v' L# y6 f" D8 l  \; c
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' E* H8 ]9 o6 _" C下面那种原料更像大葱且有平面的叶子
4 `$ J* R" y) }1 q, |6 j! }A LEEKS  似蒜葱 (这边人叫京葱)
- Y- e* F- A# o" c0 b2 h+ F, H22.Which of the following cutting shapes refers to a small dice- E/ m* z, K% Q0 X
下面那种刀切形状指的是很小的粒(末)0 {7 k7 D+ M* k: @5 i/ h
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。/ x. K& B+ f  L+ S% `
23.Oil is added to the water for boiling pasta in order to: g1 b$ |* V& n
向煮沸的pasta (意大利空心粉 )中加油是为了
/ J" ]0 D; W  BA:prevent the pasta from sticking and to minimize foaming action.  U  q2 N& P  j# N0 }! Y1 ^4 T& m& t
防止面条黏合并降低发泡。8 R$ F) t, I8 b! p% F' [' R
24.Which pasta dish features pine nuts and basil?6 w( `2 x! G: R9 t' x9 P
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# C5 |; k$ L- r6 QA:Pesto.一种绿色的意大利面酱
) `+ t3 r$ }0 Qhttp://www.tianya.cn/techforum/content/96/563836.shtml
7 k8 R; @' f. @& F+ {2 I) ?
) C. ~7 z" \) k4 k: {25.Which of the following is a spring vegetable similar to spinach?, Y1 T" J: T; ~7 U7 |& L- d4 P
下列哪项是一个春天的蔬菜类似于菠菜?7 D1 _7 G0 S0 Z- g  O7 t+ ]* {
A:Sorrel. 酢浆草。
" i: p0 g0 e1 j* e* e$ L8 ~& mhttp://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:; G( g- H9 E( y* l  [+ V
哪位厨师最早带来高水准浮夸的美食
; K5 m: |; h, ~" f5 ^AAntonin Carême 人名 安东尼·卡罗美$ _6 k* x& p& T* `. P

# ~* o  T  T' ^( W2 k2 k4 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" P/ P' Z5 G  L2 v6 {; K* H9 f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" W& |, e8 ~& }* M
A:Cast-iron stoves         壁炉
% S0 V+ N/ w" Q) f) G" g! ghttp://www.usstove.com/products.php?id=6
6 Y# r4 G% f( y# \1 X7 }# g4 E; A: J- D
28.The French term used to describe the roundsman, or swing cook, is:/ A6 l  |! y" v" x
法国术语,用来描述roundsman,或摇摆厨师是:
: ~0 B. Y' H9 O6 Y9 M/ F8 kA:Tournant   图尔南3 O& U$ \9 J0 {" y; A

3 U# I/ O& _% k% n29.Another term for the wine steward is:" O# t1 Y1 U# L3 O5 i
葡萄酒侍酒师的另一个术语是:; r& l" Q5 M! {. f. M: [
A: Sommelier 侍酒师5 m7 r- d3 l) ]0 R9 M' [) I
4 \: R' h* \" ~1 y% W1 i: i
30.Molds, yeasts and fungi are examples of a:4 ]0 Q+ {" w" D, E' m, B
霉菌,酵母菌和真菌是一个神马例子9 P0 a( c  S4 G
A:Biological hazard 生物危害; v$ \- [2 h( [) i

: d5 ?: f" `2 m. D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 }8 {1 i$ I: }! I4 f. P: U- C  [. Y根据加拿大食品检验局,食品的危险温度区在多少之间:
  m$ S; ^' B4 T( P$ A/ P% |A:40° and 140°F (4–60°C)     4-60度1 X% n+ q: e+ R6 |/ _

. S+ _7 [) [4 Y32.All bacteria need the following for survival:+ Z$ w* k" _) X6 k% g5 e- E, G
所有细菌生存需要以下哪些内容:
* Y  u5 H4 |5 Z  }A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
2 M% _) t) K  e; y
; _9 P0 v) u5 [33.Which of the following correctly represent critical control points in a HACCP system?
$ r2 d+ b  M; R3 m: V% u以下哪项正确表示了HACCP体系的关键控制点?
% h# I- ?8 q/ Z3 L& s3 GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; [6 J  L6 e& U* |5 M9 X% }; k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& {0 [5 u  y: O* [! S0 x

+ q( \+ p5 {6 b6 \3 U6 x, t0 N34.Which of the following is not an example of a carbohydrate?
& s" b) T& l" K) Z' ~0 o下列哪一个不是碳水化合物的例子?
" \( y: A& h* fA:Essential nutrients 必需的营养物质3 I6 c/ A; B; E& K# \

* S$ f! ]2 X1 L3 n( \, }. q% }; Q( @1 g35.The process by which a liquid fat is made solid is called:
; s; P" ?+ o1 x6 F/ y3 k液体脂肪做成固体这个过程叫什么! e; |6 H0 b: u# I& I9 A
A:Hydrogenation  氢化
& J5 e8 S, A$ ^; Z/ J4 \* i, t' j  p9 L+ n# a4 b
36.Which of the following is not an example of a fat substitute?
' u5 u: [5 ~' `( |0 l2 N6 D) g下列哪项不是脂肪替代品的一个例子$ F3 E  b# Z/ n5 g7 t% G
A:Acesulfame K  安赛蜜K表
3 j9 X" l6 o( v% U. \- |; D) V7 l9 W) }% n0 M
37.Health Canada requires that a product labelled "fat free" contain:' z9 l/ n9 m. s
加拿大卫生部要求的产品标有“不含脂肪“包括:
& @* g4 I7 [" c: y% }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& D: [) l$ Y4 I
9 d5 f- x6 Y  ~. g
38.Which of the following is not a problem associated with converting recipes?% E: F  h2 o' ^+ R, h. I- P
下列哪项是不相关联的转换配方问题?5 e7 U: G. {6 Q4 V
A:Unit cost 单位成本
! c) _7 X. z! ^5 F; j7 ^
# K. G& o- Q  g  O$ m39.The condition or cost of an item as it is purchased from the supplier is called:
' g+ \2 y# F. P1 V5 b, t5 K从供应商采购的物品的品质或成本叫什么+ \6 \3 M; @1 A( ?) G: L
A:As-purchased cost 购买的费用8 m! X  f. x& v  b' k& T2 A4 N# p7 W
+ b! W8 M* N9 H( D9 D$ S
40.The amount of stock necessary to cover operating needs between deliveries is known as:4 E2 M" ]% u+ S0 r2 X1 x# ]
在新货到来之前用于日常所求的必要库存量叫什么
6 n% Y) j. I0 b7 v) tA:Parstock 基本日常最低库存
' P) U' i1 i. o) {3 v5 G
9 R' ~+ X9 G" H41.Which of the following abbreviations is used to describe the proper rotation of stock?5 n( F; a1 h2 k0 d! D: a
下面那个缩写是用来表明正常库存流程?9 `! O+ u) _* E3 ?* i
A:FIFO=FIRST IN FIRST OUT 先进先出
% v" F2 m( `* a" ?' j/ z# _4 G* ^5 [/ @! {
42.Which of the following knives is used to turn vegetables?
9 h& R! O* t; Y) }$ v0 M% b下面的那把刀是用来打开蔬菜吗?) d2 f. X5 ?2 d" `
A:Bird's beak knife   鸟嘴刀! n. e1 }; Z1 e' N. K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. k! z& o7 S* t; w
9 Q( Y6 }, F8 |43.What is an instant-read thermometer best used for?& H: S$ Z) N7 n9 Z! u  q6 D0 M
即时读温度计最好用于那方面?
  [0 A) W' b  a* @7 C0 m6 tA:Checking the internal temperature of a roast 检查被考物品的内部温度" k2 B+ @$ [  P- Y7 c

9 Z; l' Z2 w" l  {9 }4 V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ K$ N$ [/ ~& h* b
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 j9 M( ]# \8 M4 B/ _. [A:Cast iron 铸铁+ B9 X, p: v" H; n" _, c" e* P

% D3 Y) @4 W1 S% c% D# R. u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- C8 f4 n* i# @, M, T# b* [
哪件装备下面有一个可移动的碗和一个S形叶片?
$ W, d0 t3 a& S8 I" @% m" qA:Food processor 食品加工机( o, I8 Y6 f7 \. F
http://www.google.com.hk/search? ... iw=1263&bih=572, w& L: V7 |' J( s) Y' u9 u

4 N7 z$ l) P* s3 E46.Which of the following is not a rule for knife safety?* x& p8 U4 M. q
下列哪项不是用刀的安全规则?
* {* \0 {  o3 @) b9 EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- R! T$ z. x( A
0 H8 O9 Z+ [, p( p! r8 C. p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 N' x( a' i+ u( \- x) i$ z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 W0 l! Z+ L0 a9 I+ G0 h: \2 s
A:RondellES & F8 z, B/ ^+ v( |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' S: g/ x' A9 j. D2 `! S: |+ G) H% B7 B) B( M1 V0 p
48.Which of the following is a diced cut used to garnish soups?8 _$ D  O( i5 x) @6 Y9 B  S! \
下列哪项是切成小方块用于汤的装饰?8 q0 m8 M' ?8 K* |/ J# ]2 k4 D* R$ _
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 f/ Q8 _! L7 d; I3 w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  F, _7 W* F" ?7 h! h
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!!——
- Y# {. Y4 w( }! EA:Gaufrette
% D1 h  \- e' r1 Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) O( I! c; k: Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 Z7 p$ u0 |# `! I3 M$ Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: k1 h; C  \, z, c  F& q

- Y* d5 Z" j; r/ |4 p  M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" d: B, A* ]4 l5 N1 ]9 \8 q+ r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)$ q; F; b% T% U) T
A:Cilantro 胡荽叶 香菜
/ D. V0 u2 t6 \# C, L4 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
" ]! h# F6 [1 R; I. \: _7 p) A
; \! U0 F4 t0 p60.Allspice is made from:
$ @$ K- }% ^3 H% p 多香果,  多香果香料是什么
6 @( u; [: q7 ~- A; Q+ M3 Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 t, h- g. s: }) T) ^
A:A dried berry 干浆果
$ F- q4 J, V  a# R; P0 ]
3 ?' O: E2 [3 Y6 c% K( S61.Which of the following are used to make a sachet d'épices?
. m) M9 l1 e9 D  z# h# [下列哪些是用来做香包德épices?
3 x6 k6 M, a- _- k9 [http://www.sachetcatering.com/' t  p* j# o- ?2 J0 F' j* U; b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) C! [6 i3 a* T1 l
! _; r0 r9 h# \5 e; e
62.Which of the following condiments are not soy based?  u# ^& D2 W% t6 q
下列哪项不是酱油调味品的?- p% U% X) u/ b/ L5 c3 v$ V' a
A:Wasabi 日本辣根) e  ?' _- n/ e) b+ L: ~
+ J9 I! i. S7 p
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& `0 |% }# A7 _6 L8 }/ E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:5 J7 y: w0 J! \/ u+ n1 H
A:Pasteurization  巴氏杀菌$ n  D' E: K5 e; j1 ~! a2 G  R, {
- b, F) L( W+ X" S- `1 ^) z7 v
64.Which of the following steps is not the correct procedure for whipping egg whites?
1 w8 s2 v7 d. W- P7 k: i, k, o; Y$ x下列哪个步骤是不是正确的蛋清搅打程序?# B8 s( a. k+ {, S' _
A:Allow to rest before use. 允许休息后方可使用。7 a' {5 i9 R3 t8 N) g

2 {$ O/ V& Z( I- V3 R( R65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 j3 m) D( W; s: v9 HA:56g and 63g 56克和63克, I# i; T. q3 y6 X- f) B
! o' {1 a. A' `9 a3 U7 X
66.Evaporated milk is a concentrated milk that is produced by removing4 ~& f" i) K- D& ?4 z4 i/ {0 D) c
炼乳是一种浓缩牛奶 是去除什么做的
6 f* _9 W& |9 }' \  w% ]0 UA:60% of the water 60%的水
7 ?% M: L$ e. K1 m' S! f  ]! R, _! o" e; ?0 n
67.A method of cooking that transfers heat through a liquid or gas is:' L) R* F$ o* {: y' {
一种烹饪方法,通过转移液体或气体是:
$ `5 g% {! q  |, d# D( M, OA:Convection 对流
  a' C  s4 ^8 g  U$ |1 |; \
+ ?' ]3 k* X; |68.The cooking of starches is known as  烹调的淀粉被称为
& f6 T  ]/ t# g6 F; FA:Gelatinization 糊化, J/ Z2 v% F4 m4 p3 V

( O% A0 Z4 H5 C3 J# Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 Q3 b  B, ]+ I. ~' c& k+ a
A:Braising 烤4 T3 H  z# V/ v+ K3 \5 ^
: s4 a. G- H+ q7 P
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:1 Y; T4 @2 V$ d5 o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
/ W, r# u5 E6 `9 u: j* P: g( v3 G& W  F9 _. F5 O1 N# m! }
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
0 q) E$ _# a! [) ]1 BA:Fumet 原汁/ a/ ^" z' [/ {- _- F3 j+ {
0 S5 C5 x5 I' R/ E/ U- y4 F0 d' J
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1 P0 ]& `9 Z+ l; g7 r3 G: o( i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( q$ I' X' s& G7 R6 c
5 |4 `/ F: _4 v73.Which of the following is a principle not used in stock making?
$ j" {2 v( D1 a+ ?# d下列哪一项不是用于制造高汤(低汤)的原则?
5 I6 }7 S/ p7 r$ l) D; yA:Start the stock in hot water.开始在热水中操作
$ C9 [$ Y' J( ?7 m) Q' `, ~) u: R6 Z3 h+ l5 M
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# h& I) U) [
A:Remouillage 法语熬汤/ h+ F' M8 a0 n# A# m
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