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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。
9 C! j3 L7 S9 N/ ~1 ~6 y% ]# |, ~& S# [" }
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。5 ?) V3 B: G) A, J7 o1 t. e
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
  k+ I) Y) N- f9 e6 t6 E1.Which of the following methods should be used to determine doneness in a New York steak?% k% a1 |/ q" d7 ~! X+ f, 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)
; i9 ^( u' Y2 X- K7 ^7 bA: pressure touch. 压力触摸
3 ^6 f! }- W! @6 N# |% l2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 G# W+ L: e) w* \9 A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
" M& B' I* h* U4 iA: acid  食用酸9 k" W* {+ Z' U/ s/ R
3.Vegetables are major sources of which of the following nutrients?
. Q; _& R( n9 Q" Q" M3 o蔬菜中包含的主要营养有哪些6 a1 [: d5 a* J/ |" {4 h" P
A:vitamins and minerals. 维生素和矿物质。
4 D( b6 k4 L# W4.Cauliflower is commonly served with% `$ J- p* p5 T& v
花椰菜(菜花)最常见和那种酱汁搭配
5 j7 X' x8 h! z" Y9 jA:Mornay sauce. 奶油蛋黄沙司
$ q/ H/ t8 X0 X) s/ H5.Which combinations of products are found in pie dough?, W8 m. y& Y$ T) t6 O7 C( h. S
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( e4 n2 ~5 ~2 |' F9 _2 G/ N+ BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) O+ v, ^: D! L( K% R5 V
6The French term for mussels is 法国语青口(海红)叫什么
- F- l. t. [- s5 c2 d1 \* r7 NA:moules.法语青口,海红
2 r8 C; a9 Z1 {$ O5 s7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ G! `0 ]  F7 w; w+ S
A:faintly fishy. 稍微有点似鱼味
6 X4 c. Q; i7 L! p( {' X' j; L8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 t# O# |, }; g0 W# I3 l
A:2 days. 2天7 p- Q3 _9 Y$ ?, X9 }9 C
9.What are the principle ingredients in ratatouille?
2 y4 W2 V0 f3 a  h0 c炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ d" l7 R: Z1 D! C! p# k
A:Zucchini, eggplant, green peppers, onions and tomatoes' P+ a% D1 S- R3 d: J: S! ]! H' U& ^
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ w2 l) m$ P% C) \* y/ g7 O10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?: S/ s) m3 Y, k; G
A:cook food in quantities that will be used up within 20 to 30 minutes.
. r% [, d/ I4 p0 U+ w大批量烹煮食物要在20到30分钟内9 Z5 J! J: c; X  H1 ]8 r; \7 n
11.What person has the authority to issue a Health Permit?
0 p$ @6 ?: f! Z/ ~2 b谁有资格颁发健康证(卫生证)。0 Y6 O, ^6 M& f7 b! \1 q# f
A:Medical Health Officer.
: i# L' I: N) @" X% E% d" _0 U医疗卫生官员。" k+ R) ^) b. K, }
12.For what period of time is the health permit valid?' H; K4 k6 Y% W. v5 C9 @* L
健康证的有效时间是多久?
# R, N4 p4 P" J+ J2 E1 X3 qA:12 months.12个月9 O5 c; I+ _# V) D3 }
13.In the area where food and drink is prepared, the ventilation system must be able to change the air) i9 K& J3 k" K! m' S9 r' b- Y7 S2 H
在食物和饮料准备区,通风系统换气的标准时什么
. U: n0 Y) h6 ^, I6 o  wA:08 times each hour. 每小时8次
$ T  _) B+ g7 q0 u: w" j: r14。The minimum temperature for manual dishwashing in the wash sink is+ f! ?% @3 M3 ^/ c4 D- T) x* S0 o* `
手工洗碗,洗碗池的水温最低多少度?. i$ \! Y$ c2 j
A:110 degrees F (43 degrees C). 43度9 M( N' S, ~3 B1 `8 o! \& g8 M
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 X# v; ?$ l( k8 B% m( a用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 S! u4 ~( d6 e* q  v
A:180 degrees F (82 degrees C).  82度
  I  ]4 n- Y, u: |# g* n6 R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ D! Q& k' N9 n- N
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 s, o7 P# ?- B2 ^
A:en papillote.  法语自己理解
7 u- I! _/ c$ b17。Wing or Club is considered a5 H1 \; `" g9 u: \/ ^' \
翼和CLUB 被看做是一种...
+ P, }! c. ]7 o4 b) w  C0 sA:Bone- In Cut     带骨切, C5 [9 B  w$ A( Q* E8 s$ ?6 @/ j
18。New York is considered a   纽约牛扒被看做是一种
  h$ g- Z% v. ~9 V2 bA:Boneless Cut     无骨切
+ p7 t- k% R4 w% X! O19.In general, a court bouillon for freshwater fish will contain% e7 b# M6 p4 R2 y9 ]& h
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
- ^5 H, d- c" yA:the same amount of seasonings and herbs as a bouillon for saltwater fish.( A5 {, m" Y7 K" f
和做海水鱼同样数量的调味料和香料
- @* r: A( b; t+ S20.Anise is very similar in flavor and appearance to
# I& v2 I, M/ D% |# e5 k$ J' W八角和下面的那种原料有相同的味道) P0 }' `1 R: K% ^8 ^
A:fennel  茴香
6 L3 \" Z$ g( B$ H5 y% Q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  M; c3 x* l  K; n, z# R
下面那种原料更像大葱且有平面的叶子& v; \6 v7 }/ i: X& k! ?
A LEEKS  似蒜葱 (这边人叫京葱)% A) {$ z& [! g0 M( |2 k1 g
22.Which of the following cutting shapes refers to a small dice# i! I8 |7 Q# t4 e  B
下面那种刀切形状指的是很小的粒(末)4 b' ~  P- @5 i' R8 u! i
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 v) x0 R- J" c2 k# z23.Oil is added to the water for boiling pasta in order to5 k% A" l: C8 F% n( `2 P8 w
向煮沸的pasta (意大利空心粉 )中加油是为了9 d* [( D4 L; z% i( _0 o7 G
A:prevent the pasta from sticking and to minimize foaming action.* _1 L7 p( L8 ^" @) @  s0 |
防止面条黏合并降低发泡。
: Q, l5 Q1 [& I$ _4 B24.Which pasta dish features pine nuts and basil?
" B, s8 q3 W1 P* m& \  H% [下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 u! S# o, i, j! z: fA:Pesto.一种绿色的意大利面酱
( W  r( V! y7 `& [8 T: Hhttp://www.tianya.cn/techforum/content/96/563836.shtml* L5 y; t2 j& l4 c

/ v* Z$ a1 ~. X25.Which of the following is a spring vegetable similar to spinach?
- G/ j( ^( _* A7 J- D: t8 ?2 `/ }下列哪项是一个春天的蔬菜类似于菠菜?5 B, r- r& a2 {7 O" ?+ k/ z
A:Sorrel. 酢浆草。: O, D9 ^7 z( U& b2 w; h" O
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:
4 P. s& D( E8 Q: O8 g/ Q哪位厨师最早带来高水准浮夸的美食
; k+ E" w/ D" {AAntonin Carême 人名 安东尼·卡罗美* T1 j& \+ F/ n5 ~( S3 A% y# y
) h* S) V& w1 \
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ f6 Y* c5 j2 Y+ ]+ a下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ z$ t1 ^- z& z; z
A:Cast-iron stoves         壁炉
, W5 V' I  W$ a  o! Vhttp://www.usstove.com/products.php?id=6
5 q" B7 U% b+ q
, I; |" U" q' Z5 \. A( m7 d+ p28.The French term used to describe the roundsman, or swing cook, is:
* G- P/ a0 G5 Q& N, q法国术语,用来描述roundsman,或摇摆厨师是:! H, P2 w  W2 N  {) d. V
A:Tournant   图尔南% s9 N7 e* j& j: A$ H. p( K5 q

; v' I0 H  E9 F8 D, E- t29.Another term for the wine steward is:
# ]+ c1 s9 q3 u3 E/ C! E8 y* Z葡萄酒侍酒师的另一个术语是:; ~9 ~6 S& C" o+ l/ y6 O
A: Sommelier 侍酒师% ~3 R/ u. X4 b8 i0 r! G

5 n( I7 a5 x4 N& q2 X30.Molds, yeasts and fungi are examples of a:
7 T- Y" d& ~/ V; V# U霉菌,酵母菌和真菌是一个神马例子! X, X  I& F9 q. f% [
A:Biological hazard 生物危害* ~: P9 O# z8 H/ C0 h5 D4 }

7 E4 K. P' l& p7 m+ E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* D* @8 H. h; M8 Q$ y1 v. C根据加拿大食品检验局,食品的危险温度区在多少之间:  |" m6 ~$ A6 x" T0 h. M/ B
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:" y0 y9 F! M, f5 v
所有细菌生存需要以下哪些内容:
- F: P) q7 O& X3 VA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
% |6 Q0 v2 p0 k- w8 w
* l) }/ N  |2 c- g33.Which of the following correctly represent critical control points in a HACCP system?0 V/ ]6 [& C. B9 z' ^6 K( O6 g
以下哪项正确表示了HACCP体系的关键控制点?
* g$ h5 |8 F/ N, H4 n7 gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- P% N0 p% i5 H0 ]+ g& v食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) b) a0 O7 ~; K+ V" y! W
6 P6 l# s1 c8 U2 m! y34.Which of the following is not an example of a carbohydrate?7 L; w! Q; K2 f  {9 p' Q5 m5 Q
下列哪一个不是碳水化合物的例子?
9 ?) M+ q4 Z0 l) E& V/ sA:Essential nutrients 必需的营养物质
7 |4 a! Y  M! p( h1 D" w2 J( ^# d% m
35.The process by which a liquid fat is made solid is called:
3 z. u6 R% [. d液体脂肪做成固体这个过程叫什么
! ~% U& C! A2 W0 ZA:Hydrogenation  氢化
7 {  T- r/ B3 j5 E# ^' ~$ o' i( V+ Y: s+ `0 A# j/ z
36.Which of the following is not an example of a fat substitute?; p+ b  ^  x4 K
下列哪项不是脂肪替代品的一个例子
! W: H9 X, b* F+ y- X5 }A:Acesulfame K  安赛蜜K表
7 L2 p) K5 b# ~2 I/ j7 e  n( N* a
37.Health Canada requires that a product labelled "fat free" contain:
: Y& ]! ?2 J6 k  p+ |加拿大卫生部要求的产品标有“不含脂肪“包括:+ {1 Z" y, Y1 ?* p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ l% g( ^, K+ H
0 X9 _6 p6 @# Y8 k6 b1 n38.Which of the following is not a problem associated with converting recipes?
( X. [* c+ A3 o, o1 L2 d下列哪项是不相关联的转换配方问题?7 e6 L3 V  y) m
A:Unit cost 单位成本
3 B8 h+ V" ?' c- s) g# U
6 C  d0 J; w1 D7 Z3 N0 p39.The condition or cost of an item as it is purchased from the supplier is called:
7 E( N: D% g  u从供应商采购的物品的品质或成本叫什么
" o) ]4 w) ?1 ~5 J8 S' j' uA:As-purchased cost 购买的费用
' V* Z6 E; s0 X7 W* s6 X( \+ a4 l
40.The amount of stock necessary to cover operating needs between deliveries is known as:+ ]* y2 [4 R1 r; D5 D; }
在新货到来之前用于日常所求的必要库存量叫什么$ @% z) s5 C: L
A:Parstock 基本日常最低库存
# |" j4 {; Z, s3 h4 X8 a6 m/ e9 O
41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 G7 c8 P- r- x3 w# {; ~- m, Q# D下面那个缩写是用来表明正常库存流程?, y. o8 Z5 M+ y: m
A:FIFO=FIRST IN FIRST OUT 先进先出
8 {* \: b6 Q7 v6 i0 w: c
0 u  v# d* N  y9 R+ N+ v42.Which of the following knives is used to turn vegetables?
$ v9 F; ?+ g8 @) G: @. v: P下面的那把刀是用来打开蔬菜吗?
2 N+ G3 T, V( G) O" Q$ z$ w& i$ I+ vA:Bird's beak knife   鸟嘴刀8 e, W3 f3 l7 Z& O' o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. `) f2 v2 ^3 l' h# m7 Q
( \  F: A* }  e0 _" v2 F43.What is an instant-read thermometer best used for?4 R+ ?. Y3 {1 ^7 {( |# P
即时读温度计最好用于那方面?
0 K' U3 s+ D! p4 q" c' lA:Checking the internal temperature of a roast 检查被考物品的内部温度
1 k) y: |; C) @. v7 z% ^# s4 t% w# Y
. X. x% b" S0 q& O/ }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; S+ E7 a  i0 x3 r& U0 c下列哪些金属材料受热均匀,通常用在铁板而且非常重
; M* y, q. s' s$ D- o" AA:Cast iron 铸铁  M5 x  v# d- {* _  o
% z7 `; s# x& @7 l: }  y5 J9 s
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# {, e$ t+ T; \3 z5 Q' S% _哪件装备下面有一个可移动的碗和一个S形叶片?
" b# U3 w0 [/ t& m2 F  p2 m, GA:Food processor 食品加工机
6 m! H; p& b' r, q' \http://www.google.com.hk/search? ... iw=1263&bih=572
- u! D8 o$ o& Y. p1 I* s' S' {5 P6 h5 f+ o- L
46.Which of the following is not a rule for knife safety?
* Q4 V; ?7 T2 m下列哪项不是用刀的安全规则?: A( O6 P' H% A! K& i( ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 g: c7 G" k0 m: x; v$ O, Z0 @
  ^3 G2 {1 a4 P: Q0 D# N$ k" [: k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 O% {4 y0 n( R) _8 |; h7 b* x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; r4 z3 C0 n/ m1 Y$ D, N
A:RondellES
1 R/ I8 Z. y' phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ S5 d, k1 V* _# }3 H7 D! f6 o
( c5 z2 p5 f+ Z7 A( v/ Q1 L
48.Which of the following is a diced cut used to garnish soups?
0 g- Q7 J; l2 V" W  \下列哪项是切成小方块用于汤的装饰?
# V" ^# F7 R# r! UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 F  b$ H, C$ O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! w0 T- X" w2 B4 x% a! |
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 L1 [, ^. p' V
A:Gaufrette 8 F9 K/ i! `$ G/ o- V2 [; x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  G$ s) g, _1 Q3 S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 e+ U( j8 @) O2 y$ aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( f$ {) X1 ?1 l1 O* K9 o" v$ d7 L0 b# [, O; ~2 E% ?3 E
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. d' A/ j# Z6 H" Q, w, v6 V- N% K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)
% ^* f  E9 s% A8 U, ZA:Cilantro 胡荽叶 香菜
2 z$ b: P6 |5 d  i. }2 Q6 zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:) R8 }2 i/ Y) R! N5 Z$ Q
多香果,  多香果香料是什么3 r& p9 Q( o3 d+ ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ k0 Q/ C( Z, R/ Y7 {A:A dried berry 干浆果
0 B. `3 U# |/ X3 A
" Q/ d* l2 b0 M% ?2 K& R61.Which of the following are used to make a sachet d'épices?: M# X( Z- \5 R6 v7 \
下列哪些是用来做香包德épices?
! o8 B7 ?  _* N) }+ Chttp://www.sachetcatering.com/" Z3 y" c+ O8 @  [& s% q! [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 x8 J" S# }1 Z+ q) ?- R
5 N2 y1 T6 l5 ?" B  N8 i62.Which of the following condiments are not soy based?! k' p* |. V# J. s6 O
下列哪项不是酱油调味品的?
2 J5 t3 j* u) oA:Wasabi 日本辣根
5 P: s; ?* C! e+ I+ q$ g8 E4 {5 P3 R* Z8 s
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; P& n  O6 z" ?/ C8 h% r+ K+ \; Q$ q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:( p' I  i( }4 w% G! o) I
A:Pasteurization  巴氏杀菌2 [8 ~9 d5 u" y+ d( ^
" C  r  B; g) p0 }/ k$ j4 e5 e
64.Which of the following steps is not the correct procedure for whipping egg whites?
5 p/ O* A8 A8 K3 z下列哪个步骤是不是正确的蛋清搅打程序?0 {4 P& A  \. C2 E( D1 I3 M
A:Allow to rest before use. 允许休息后方可使用。0 j2 T; N3 u& d
% f4 d, }* o6 ^: K
65.The weight of a large egg is between:一个大鸡蛋重量介于:
% \% z9 a6 [2 v- N- oA:56g and 63g 56克和63克* C" C  v, z( y9 ~( t
) \  k' u4 L7 y& x$ n) X! y
66.Evaporated milk is a concentrated milk that is produced by removing- Z8 ^6 [1 v8 s  s7 b1 `( y
炼乳是一种浓缩牛奶 是去除什么做的  n$ K8 y" r4 X
A:60% of the water 60%的水
3 W7 x4 a% B4 S+ l! O( G4 {" W" s+ W0 H0 m7 p; r2 L* u1 T
67.A method of cooking that transfers heat through a liquid or gas is:
1 s; e/ l9 K3 j0 E一种烹饪方法,通过转移液体或气体是:' A! t2 P+ p' ]7 e# J
A:Convection 对流" _- r3 G6 p$ H: t: T7 t+ M
" Z; L: I4 d% Z+ |" n3 k3 F
68.The cooking of starches is known as  烹调的淀粉被称为4 G3 H5 m! t8 B' Z1 z
A:Gelatinization 糊化
  s! x3 `% n  R, a
& ^; G5 Y+ p. G( |7 S. L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ q) ?; s- d5 q* D0 v: lA:Braising 烤# Y- Q% \- G! M6 _" l+ F

8 Z4 ^5 v4 C$ h. x70.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:
, v0 Z: |& D9 \A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" v  T# T9 ]3 D) ]8 V, \' a" N) O1 x" W  N9 N7 |
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& s& r, v) l" v% G% b: Y3 l& Y
A:Fumet 原汁
$ N/ F* E: W. y- X& |5 m9 |
- l, `) e8 V, 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1 a4 G0 t0 `) {& k& f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 o& w8 Y: t( O  s! m$ s
- s3 _# I! W8 m/ Q73.Which of the following is a principle not used in stock making?
: Q) X2 _6 \% F0 q: @  @3 Q下列哪一项不是用于制造高汤(低汤)的原则?
' t/ D% j  N& f% I* oA:Start the stock in hot water.开始在热水中操作
7 w8 i7 x) C2 s+ h7 o1 |) Z' @0 c6 e' t& C6 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
5 x" B& O) M/ b/ m6 OA:Remouillage 法语熬汤$ w1 z+ t* r9 X5 h" M# ]
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