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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。
$ P2 y/ o* k; _
' [$ c0 ?; x4 q, i5 z' B& `$ L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 x" s) `- `0 [) t1 G+ Y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
  P8 s( D7 O( O6 P: D4 j1.Which of the following methods should be used to determine doneness in a New York steak?
  A. j; |/ v* [5 {3 \  A4 I7 k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)0 ^0 [* S) s  a- A
A: pressure touch. 压力触摸7 ?2 G4 ]0 v. c- m+ U, R9 ~1 M
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 B& _, A* M3 }: s
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* _4 d# u- d: \. a+ @  C
A: acid  食用酸
8 I4 f* N; `7 \7 E# L- j( x3.Vegetables are major sources of which of the following nutrients?
1 R% ~9 e6 r+ Q! L蔬菜中包含的主要营养有哪些" p1 i' L( ?; C: E
A:vitamins and minerals. 维生素和矿物质。( A4 p# K$ m! S- b3 \: f- H
4.Cauliflower is commonly served with" a3 [$ ?& c0 i# ]# [# C0 P+ d
花椰菜(菜花)最常见和那种酱汁搭配! \/ }! _' o) d+ ~- b  L
A:Mornay sauce. 奶油蛋黄沙司- @5 @- G" Z8 `; }  `
5.Which combinations of products are found in pie dough?
% z1 @1 `/ [- h( y% |1 q  P0 w- K下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 D1 }, b) x1 h( Z4 }1 \) o) H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. w9 k. x+ A/ R- s6The French term for mussels is 法国语青口(海红)叫什么3 v  z1 p$ H7 ^6 X" ~1 r; z( q
A:moules.法语青口,海红
0 K( I$ \5 U, k" x- x( O, v/ S) Q2 D5 |7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- C% ?# J& u) t% P3 b- S
A:faintly fishy. 稍微有点似鱼味
. l  J4 l6 p, e# ^. t& l8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 V9 S$ ^% R% n1 f/ zA:2 days. 2天2 {, [9 \) w" H
9.What are the principle ingredients in ratatouille? 3 `2 w( k9 {/ d. o
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): u7 V0 j. n( b
A:Zucchini, eggplant, green peppers, onions and tomatoes9 t3 k/ ?" l7 D1 o0 [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! q; `; P9 N" O# T
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?: b- L% S( y" w) k* Y5 d
A:cook food in quantities that will be used up within 20 to 30 minutes.
3 T9 W" c! x7 x8 S( ?* h; j大批量烹煮食物要在20到30分钟内+ p3 h" B- F8 I( g4 [
11.What person has the authority to issue a Health Permit?' ]3 p; K; w1 P# B+ `: q# d
谁有资格颁发健康证(卫生证)。
  Y. X8 X6 p) q, l7 OA:Medical Health Officer.* G, ?6 {4 k1 l
医疗卫生官员。
' f  f6 _2 |1 A% m12.For what period of time is the health permit valid?8 M* k/ B& \3 o
健康证的有效时间是多久?
: t: R1 S: {; ^. l* ]/ oA:12 months.12个月6 y. n2 i& @9 v" A
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( y+ j8 b. `! |7 F在食物和饮料准备区,通风系统换气的标准时什么
# K; E- S8 |! U6 MA:08 times each hour. 每小时8次
: W3 h# R  g# ~7 E! k4 m14。The minimum temperature for manual dishwashing in the wash sink is, q5 V0 t) b  ]  C& I# j$ m
手工洗碗,洗碗池的水温最低多少度?
) [. @0 r- T0 t" W) q6 mA:110 degrees F (43 degrees C). 43度. t0 O' b  t& l
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 o* E1 j* J: K3 _
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 r3 F1 r2 e& P9 R4 [
A:180 degrees F (82 degrees C).  82度
$ Y8 l$ _! G+ `6 x7 R: x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 o$ f1 f4 \) I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 R1 t8 K) R4 Y, mA:en papillote.  法语自己理解7 p4 a- x+ J, ?4 e
17。Wing or Club is considered a
: [: g) u9 y' @) k翼和CLUB 被看做是一种...
. p- W! e3 _- z+ mA:Bone- In Cut     带骨切$ H4 w, K* n! K7 Z# @
18。New York is considered a   纽约牛扒被看做是一种2 N1 [' j# f0 C# ?# l: f3 W$ i7 \5 p
A:Boneless Cut     无骨切0 V# l: v5 X5 M3 g) k) a
19.In general, a court bouillon for freshwater fish will contain2 M" c4 c' l6 `) 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, @4 d& `1 p+ ?1 H
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% O% T- B- Y* w- \: x和做海水鱼同样数量的调味料和香料; }5 a, {3 ^: r' W6 y  p
20.Anise is very similar in flavor and appearance to- }$ D1 d' N' d$ y: ]/ a
八角和下面的那种原料有相同的味道6 _/ i9 v4 V5 K  a# u! _
A:fennel  茴香: \  z. ?1 c. C4 W* }' ]; H8 I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- ^* D- \/ H0 b4 p& ]% f下面那种原料更像大葱且有平面的叶子3 v, r' j! w" x" P/ Y' r
A LEEKS  似蒜葱 (这边人叫京葱)
0 {# h# l! h5 @8 U! Q( ]5 p22.Which of the following cutting shapes refers to a small dice
4 \3 W# l8 m2 m/ N# U下面那种刀切形状指的是很小的粒(末)
9 b- X8 d8 i. J4 WA:Brunoise. 法语: 粒或者末,先切丝在切成粒。) W) B3 B% u3 q: k* r- q
23.Oil is added to the water for boiling pasta in order to
! g. h% k. B: d) X4 @向煮沸的pasta (意大利空心粉 )中加油是为了
7 q( K- y  ^7 \  K4 d$ B: FA:prevent the pasta from sticking and to minimize foaming action.
  U2 @9 U% v. @/ X$ _防止面条黏合并降低发泡。, |7 j) L! l% \+ t" |7 Y0 E* |
24.Which pasta dish features pine nuts and basil?: b6 i. k( w) X) P. s1 p
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ c5 K0 W5 M1 u. I1 Q' Q; e+ s
A:Pesto.一种绿色的意大利面酱
" N1 _4 U# f/ _3 jhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
' @0 q" E8 F- h下列哪项是一个春天的蔬菜类似于菠菜?9 E8 f: y6 d- x
A:Sorrel. 酢浆草。
& ]2 y2 `) J  m* ihttp://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:% ^; y% z# F, C  @
哪位厨师最早带来高水准浮夸的美食6 r. A; q1 o8 [) u/ |- h
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# G; U% c% e1 L" y  f% \1 N" h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 A6 v6 X! J$ p( Q
A:Cast-iron stoves         壁炉
. y6 ^. |2 Q# j0 b$ S" jhttp://www.usstove.com/products.php?id=6. n! W; d. O3 z: X

1 Q  O- {: h1 k28.The French term used to describe the roundsman, or swing cook, is:' O/ T0 z* }9 v& X4 m$ }- ~  h
法国术语,用来描述roundsman,或摇摆厨师是:
6 ]6 o  o) ^  i9 cA:Tournant   图尔南
8 Q  J2 G4 x* ]. Q5 w, b/ x. K2 q; p' d; F6 ^$ \8 a' S, H6 k1 x
29.Another term for the wine steward is:
1 t- b- ?! e. y* y- h" J葡萄酒侍酒师的另一个术语是:
: l4 q; h, w0 ~& gA: Sommelier 侍酒师
1 z  Z  }/ x. y' \  x- S' `! D5 w" p5 B7 V8 o$ m
30.Molds, yeasts and fungi are examples of a:& m, e' k' ~/ W! \! n+ e
霉菌,酵母菌和真菌是一个神马例子0 {) _, s+ T0 z/ `" a; Z$ l& M9 C
A:Biological hazard 生物危害+ s: ?; [# T! F) E/ o( g
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 [% @% `& [& l
根据加拿大食品检验局,食品的危险温度区在多少之间:1 ]# d* v1 X5 D  ?/ s7 W# h
A:40° and 140°F (4–60°C)     4-60度' i) t$ Q1 B; t
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32.All bacteria need the following for survival:
" {9 n, C4 N+ G8 d4 c: y$ x7 e所有细菌生存需要以下哪些内容:! A0 [1 K0 K& I1 k1 F7 D! Z$ x
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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0 [! \/ T2 S, h" x1 G. ~9 n33.Which of the following correctly represent critical control points in a HACCP system?
, ^1 I$ `; P5 B. K1 D以下哪项正确表示了HACCP体系的关键控制点?; T6 ]( p5 j: \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ M: J) R7 ^3 r% h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 c/ O& ]" [/ j$ x/ N# R+ p/ k
5 p' h5 {4 r; Q3 t1 j34.Which of the following is not an example of a carbohydrate?& o2 I; y. ^, E% ?1 I
下列哪一个不是碳水化合物的例子?: N6 N: ^. m  x) ?
A:Essential nutrients 必需的营养物质
; ^- G  a% t8 |& a' p9 o# Q8 c4 O* s3 H/ E! N7 Z* A
35.The process by which a liquid fat is made solid is called:% D" U/ E/ w: z7 r3 d
液体脂肪做成固体这个过程叫什么; J6 i. R" {- W/ L8 X
A:Hydrogenation  氢化
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7 B$ V" O5 O# J! D36.Which of the following is not an example of a fat substitute?
9 ~7 n! `, }4 r" M6 A! P% i/ A# l下列哪项不是脂肪替代品的一个例子# ?7 w; Y# c/ A4 p( r; S! m' F
A:Acesulfame K  安赛蜜K表9 J" O2 T5 @2 I; z9 c

; s) J8 J0 ]* e& V; M: r37.Health Canada requires that a product labelled "fat free" contain:
; }0 M  w! n/ a7 P% b' L: x8 _加拿大卫生部要求的产品标有“不含脂肪“包括:4 h  A, n* y' [4 e1 l( b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 n: y0 t4 p& O  F% w/ ^: A
- Z% t- j& Z; D" Q9 c2 [4 k8 N: @: V38.Which of the following is not a problem associated with converting recipes?4 Y9 D# m0 ?1 u- p) ^
下列哪项是不相关联的转换配方问题?
/ ~: H% ^7 X5 g  R/ q( xA:Unit cost 单位成本
& G0 ^. i7 N8 g. J' e0 D& t7 k) J: z# I
39.The condition or cost of an item as it is purchased from the supplier is called:
; P( W" J; A* W! {1 s. O! f从供应商采购的物品的品质或成本叫什么) z/ J' f4 q2 Y7 P/ g9 K* ~
A:As-purchased cost 购买的费用
/ ?( _' k0 U% `. a0 h
  M2 @  }* b$ P7 j& D40.The amount of stock necessary to cover operating needs between deliveries is known as:
( H* Z# P: S3 e$ W7 g  R在新货到来之前用于日常所求的必要库存量叫什么
( j% u1 S, s  Y. [A:Parstock 基本日常最低库存
3 Z6 x0 Y* e) C( s0 H0 ?0 ^8 R* G6 }( e# }+ z) z+ Q# j. L
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 j+ x- E9 n0 e$ C. J& p/ f
下面那个缩写是用来表明正常库存流程?* z$ q0 w. y& w9 Z
A:FIFO=FIRST IN FIRST OUT 先进先出
3 d1 [* K& N( W6 r
9 S# K5 C- d: u4 }' S& ~42.Which of the following knives is used to turn vegetables?) y! s! r- e+ u8 l
下面的那把刀是用来打开蔬菜吗?6 Q, h+ C& |5 T, [2 B
A:Bird's beak knife   鸟嘴刀
# z0 g9 t$ K1 T* b* X3 ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 o: _  B) P0 H- Q: p' ?
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43.What is an instant-read thermometer best used for?
! v( t4 d1 W0 D, x0 ]; o3 [; i即时读温度计最好用于那方面?# r' L9 \' P, _4 t9 n
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 o* {  C# z* e6 J0 d, a1 T" S$ r7 T1 p0 `# m0 R! C7 s
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, Z4 n9 \' g! k& ~; {9 I+ J  X: @下列哪些金属材料受热均匀,通常用在铁板而且非常重6 I8 ^9 H5 |4 b5 S* E
A:Cast iron 铸铁6 Y2 N2 [, z* ]" X0 P! m

- J3 a: A  j+ \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 W5 ~6 w8 ]: u5 p  J哪件装备下面有一个可移动的碗和一个S形叶片?! e3 x# I# o( D& b7 C0 t' _" z
A:Food processor 食品加工机
4 h5 o1 Y" c+ Y3 x* |+ l8 nhttp://www.google.com.hk/search? ... iw=1263&bih=5725 s" d: O6 P% t  l# D: ?

1 [; K5 \$ |6 j1 w46.Which of the following is not a rule for knife safety?
% F5 H9 x2 Z" |. E$ t3 q' P& _下列哪项不是用刀的安全规则?
( q& r6 F* |1 Y; m; J- _' s+ D; _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 D$ w& ]# d2 _8 d" H7 j" S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) `7 {9 J  B7 T$ L& y, w) @" I0 |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, Q- [! i/ n" N! X7 @( m
A:RondellES
5 A6 `/ X2 u+ Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
% Q) `' @* s4 s下列哪项是切成小方块用于汤的装饰?$ ^3 R+ }  Q9 ~. t6 l  ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 o/ m6 E; [$ s6 p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 t2 y- [. G; o8 m; ~' Q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!!——, r' O) H" n8 A; @; }6 e! ~7 }, ]$ `
A:Gaufrette 9 y: `- v8 Q4 j$ Y( K& e8 ]4 ~# N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 j. H# k0 q+ q3 H0 {2 v. g* Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 |8 @1 I0 K) n3 a! Z9 y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 p& o1 \& g7 H" o) D  z5 j
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* a. i% d4 z0 ?* J2 e# r: p
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), G8 u% Q. [: T, d, H$ i
A:Cilantro 胡荽叶 香菜5 m+ p) A) y) X2 T& g2 h4 s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! \0 K1 X. h/ d* I. Z. {& }7 x
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60.Allspice is made from:
7 n4 @7 B# |* p; r# [* _ 多香果,  多香果香料是什么
& f- _% a9 a9 ]& s0 [4 Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: e% }7 w; v; e2 g! h" }
A:A dried berry 干浆果. l* E! ?' Z3 g5 y4 s/ K
# [  ~9 o, _' {0 k! p4 l
61.Which of the following are used to make a sachet d'épices?
" o( ?3 K+ ?. g+ N( ]; [下列哪些是用来做香包德épices?' ^4 G0 O, Q) j% e* D+ V1 C
http://www.sachetcatering.com/* l9 G' h' d/ c7 I& W
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# c% V+ H& ~% ~2 L" i$ B0 O1 w
* J, _& w! ]6 g) x, G6 C
62.Which of the following condiments are not soy based?
& |# `, K1 n3 K2 h2 ?% A下列哪项不是酱油调味品的?# Z$ R& l; k: l! z
A:Wasabi 日本辣根
& w6 E/ f# j( ^) y2 q( N: U% t1 d
, C0 |) a: o( l5 n( R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' }! f+ O; H& Y/ m- @+ 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:
3 ?" B& h5 e  b9 _. I, p! B, Z, LA:Pasteurization  巴氏杀菌
( h0 B  r* e/ k. Y+ G0 M) E$ ]& k4 ?5 g
64.Which of the following steps is not the correct procedure for whipping egg whites?- b1 [3 ?, P* }" p# A1 d9 h; U7 G
下列哪个步骤是不是正确的蛋清搅打程序?" h- F! \3 |# `! N2 m
A:Allow to rest before use. 允许休息后方可使用。0 [$ w$ i$ O+ B$ |" a6 C
* P! P3 F) |2 A# ]
65.The weight of a large egg is between:一个大鸡蛋重量介于:& s, r: i2 b. Z$ [, X$ T
A:56g and 63g 56克和63克
* |2 i' c9 x8 S- {! E; Q
; w! j" \8 @) j* s/ u66.Evaporated milk is a concentrated milk that is produced by removing! F" i% w0 q& S" D) `
炼乳是一种浓缩牛奶 是去除什么做的0 }+ V; l8 r! M& _1 M* G, n
A:60% of the water 60%的水
. ^6 k3 \' f% D
/ P9 q: j8 E$ W( L; \, k67.A method of cooking that transfers heat through a liquid or gas is:+ S; {6 C9 R) K7 m8 h- f" k1 r8 Y
一种烹饪方法,通过转移液体或气体是:
7 R2 Y( |" i5 Q) D9 sA:Convection 对流- H% s  M: r9 p# h6 S( H$ `
2 I+ W2 @+ t) N
68.The cooking of starches is known as  烹调的淀粉被称为% q/ H+ s% h5 R  E0 t* _
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# f( ~* R! r1 c$ l3 [; a: U: {A:Braising 烤1 g( l* A# w/ M9 S

/ e  a, ]) P" H# R, V70.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:% C* V& j( s& [! b
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理' j/ e4 y: L- U+ }5 m" {
$ f* A6 m# |9 {5 @* K, R5 Z* Y
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. }3 d; C9 a1 V) |- v5 Y
A:Fumet 原汁4 d9 l% x# V$ j
& ^; E% N7 k, [% q( X& L# X
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) x% {' }) K# B  ~0 ^) R& D% z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! I5 {( X! x1 G
6 B! P; I! U2 V# n* x73.Which of the following is a principle not used in stock making?
8 M) c/ P" h0 O5 O5 i- b下列哪一项不是用于制造高汤(低汤)的原则?
' H2 d& a( A! j, ZA:Start the stock in hot water.开始在热水中操作
2 b  ^7 t1 t2 |5 R
0 |) F( U1 z5 Y8 h74.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, F6 w- f: g5 S; K
A:Remouillage 法语熬汤7 Q4 ^$ X0 J& z4 |7 S
http://www.haibao.cn/blog/post/176242.htm
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