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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。# N& A# F6 y, m' z, W" a2 W' c
7 z5 ~9 y5 Y, 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。
; Z* {5 ?- X9 P6 i: H5 S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
* s1 h8 B5 H+ H4 k& e9 M1.Which of the following methods should be used to determine doneness in a New York steak?+ `) N/ K% }( v0 k" T! x6 X3 L
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)
+ \4 q5 d; Q( `# A$ e. dA: pressure touch. 压力触摸
1 k1 _4 t$ f1 ]8 H2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 {2 _0 ?% `. r& Q7 v" C. U9 E
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' r3 p3 s) F( U1 s6 j8 |* ^
A: acid  食用酸0 Q/ D+ C- g- r  {6 n5 }# Y
3.Vegetables are major sources of which of the following nutrients?: v- J! T7 C& l  ?) g
蔬菜中包含的主要营养有哪些
! w7 A/ y% P' O. hA:vitamins and minerals. 维生素和矿物质。5 e0 S3 l1 {  E, I! P. V  t% ^# I5 F
4.Cauliflower is commonly served with# n( ]2 g- R1 N2 y
花椰菜(菜花)最常见和那种酱汁搭配
$ w+ F- X) c# a2 cA:Mornay sauce. 奶油蛋黄沙司
, i3 L" w) S: f* ]5.Which combinations of products are found in pie dough?% [" f$ P, ~3 G8 _- 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??)
1 k$ i+ R1 C/ b: \" g. }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 D3 r  l, \+ ~. \: Z: r: _6The French term for mussels is 法国语青口(海红)叫什么0 G, X9 w+ y* x: Q2 R; W7 f
A:moules.法语青口,海红" K% I8 K( X2 O. C5 m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' E+ Z( q( n9 oA:faintly fishy. 稍微有点似鱼味
; K9 l6 Q9 P, c" O5 x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 K# ]! Y/ v; E! A: `. r: l2 Q
A:2 days. 2天& i$ J4 g* |- j  P* x/ Y
9.What are the principle ingredients in ratatouille?
; B" `5 v$ R- D8 y/ U8 M炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ n2 Z; x( q2 P: V8 p! r1 k
A:Zucchini, eggplant, green peppers, onions and tomatoes
3 O' N+ P3 v( h/ f# x. ?西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# O& r& D2 b& {4 J9 \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! d4 L& e4 a! S9 F; H0 }A:cook food in quantities that will be used up within 20 to 30 minutes.
0 ?  y4 M) e# a6 L: d% H; e大批量烹煮食物要在20到30分钟内. q0 C/ I3 e) H) R9 v
11.What person has the authority to issue a Health Permit?7 A7 U0 z7 r1 U6 [/ v  A: E! K
谁有资格颁发健康证(卫生证)。( c* I4 S; @! I0 W* Z0 z- {
A:Medical Health Officer.4 G% L! X( r  v9 i. @
医疗卫生官员。6 \+ p6 A  m$ _
12.For what period of time is the health permit valid?
6 q% l0 p' ?, F7 O% o+ t2 ]* h健康证的有效时间是多久?: O( t0 f. d5 s* C* m9 M5 R1 R; e
A:12 months.12个月
( ]# H4 F% r- N3 t13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% B0 n7 C4 \' x; Z在食物和饮料准备区,通风系统换气的标准时什么) s* _$ N. B! w) q" [& W
A:08 times each hour. 每小时8次
6 C; K9 A# U! o$ H+ X4 [14。The minimum temperature for manual dishwashing in the wash sink is$ O+ R  x  ]5 g% F3 @9 V: s
手工洗碗,洗碗池的水温最低多少度?
0 X( A, g& w$ M5 ?A:110 degrees F (43 degrees C). 43度
4 k; @1 J# c6 o' J3 p7 o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! @; b4 Q- k: e/ f用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ B( R+ q4 I% e& S( E- k* u: x
A:180 degrees F (82 degrees C).  82度; s/ }1 y' S9 T  H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 J- F/ d7 |5 S2 ]
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 ]0 |" ~4 D  J* {" s" GA:en papillote.  法语自己理解
9 ]5 ]& F9 M# {% Y. e17。Wing or Club is considered a; C- q& a4 n) R" i$ _
翼和CLUB 被看做是一种...7 {  f" C1 M- O8 N
A:Bone- In Cut     带骨切
% m' h" ?8 D8 L! J9 ]$ e' h9 E6 r18。New York is considered a   纽约牛扒被看做是一种. Q- j; v9 }4 g# [
A:Boneless Cut     无骨切$ Z- k/ N; R9 u8 r5 Q# D! ]) W4 x: Q
19.In general, a court bouillon for freshwater fish will contain
- P) e/ v% X4 q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
6 q$ o+ ?7 F- P6 N% ]A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- j' G5 q6 X0 k& |* U6 k% Q5 X
和做海水鱼同样数量的调味料和香料! C# F1 J7 u0 x( O( O
20.Anise is very similar in flavor and appearance to) I6 o6 f2 C9 q3 P+ M7 V4 j
八角和下面的那种原料有相同的味道/ I; s; A  z6 h. v
A:fennel  茴香
2 F- h4 z" z- M/ k' U3 g21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 n+ [: I1 D& }, m; g下面那种原料更像大葱且有平面的叶子6 u, y8 S: `. e- W, ?* n/ c
A LEEKS  似蒜葱 (这边人叫京葱)! `! ]0 M8 b/ C8 S$ u" p
22.Which of the following cutting shapes refers to a small dice
* j7 V: N+ S' V9 J下面那种刀切形状指的是很小的粒(末). N) S% f4 L  X5 B+ \) @
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 G" `: I& p& L23.Oil is added to the water for boiling pasta in order to) V1 W6 I0 K, a
向煮沸的pasta (意大利空心粉 )中加油是为了7 g- ], p$ }  q7 ?' l
A:prevent the pasta from sticking and to minimize foaming action.% C, ^9 [6 P$ W) r$ u! k; f
防止面条黏合并降低发泡。
% u0 ]1 d3 l  r+ Y+ `# l, [24.Which pasta dish features pine nuts and basil?1 D$ Q3 k+ V+ Q( t" K0 f7 l
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% U( p! O9 ], w  r! L* E. u# t' M3 o6 ~A:Pesto.一种绿色的意大利面酱
$ |7 X0 [4 m$ |) W3 ]1 Qhttp://www.tianya.cn/techforum/content/96/563836.shtml; X: d# l5 H4 V# U
3 V& h: d4 f5 X4 b
25.Which of the following is a spring vegetable similar to spinach?( C6 I9 u: v# |# N
下列哪项是一个春天的蔬菜类似于菠菜?
' C$ {4 S2 j% z+ K, n) UA:Sorrel. 酢浆草。6 \3 R0 S: m% [# i  t
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:5 L/ m  U' j2 V% I( I: M% k& s
哪位厨师最早带来高水准浮夸的美食, e; S+ ~: s; s8 w
AAntonin Carême 人名 安东尼·卡罗美- g2 C( x$ T! y9 A  {5 ~5 }4 d

. p6 u" i  w) Z% i/ e: G+ U0 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 B8 C, v- M6 l& }2 `1 w3 m* c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# g; q  F1 E7 K
A:Cast-iron stoves         壁炉6 y: a% w+ d: ?# T
http://www.usstove.com/products.php?id=6) f& t5 b% }% t3 K3 _$ \- c

0 C, X5 c! v% R# t28.The French term used to describe the roundsman, or swing cook, is:
9 }2 s& L, Q5 v$ ^8 o8 g# q法国术语,用来描述roundsman,或摇摆厨师是:
. A1 I9 p) b& B! P) r9 vA:Tournant   图尔南
, T( J3 z4 a  a, l+ y$ o- F; j
7 M. J! a' c% N3 d29.Another term for the wine steward is:8 l" }% k, r% W7 I: i
葡萄酒侍酒师的另一个术语是:
2 p8 T$ G1 L( g( mA: Sommelier 侍酒师" @2 c+ O0 i# V( L) a& d
4 y' c. R, R, ~1 l* `% j$ d0 ~/ }
30.Molds, yeasts and fungi are examples of a:
/ s  Y- F# m& G5 h" A霉菌,酵母菌和真菌是一个神马例子" o. C$ K' L  z
A:Biological hazard 生物危害
; C' i1 D$ ~; N1 [# T) F5 l3 W' G
- R* I; f2 O. l2 d8 E+ i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 f; O3 `9 v, i; P根据加拿大食品检验局,食品的危险温度区在多少之间:$ ]. g% a* N8 e& i" Z
A:40° and 140°F (4–60°C)     4-60度/ z5 G  S4 T' b0 @! d6 E" w  b
( A6 O# H5 w' ^- M7 {+ \: R
32.All bacteria need the following for survival:% m2 K% P6 [3 s# ^- o
所有细菌生存需要以下哪些内容:
6 I" t" [/ S. k! n( O1 }A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' @0 X0 g9 O+ x6 N; k1 v: r
/ j: O8 Y% }6 U6 V9 a33.Which of the following correctly represent critical control points in a HACCP system?; o, N1 Y3 u" n. h
以下哪项正确表示了HACCP体系的关键控制点?1 M+ o1 B) G, J* ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / s0 G0 Q! @) O  m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- ~) K/ P6 X9 F9 v
, I" Y: ^' h: E( i! N( B" B) s34.Which of the following is not an example of a carbohydrate?
4 z# H) o8 ~, _* }! A下列哪一个不是碳水化合物的例子?/ I3 Z1 L; ]/ w. \: |
A:Essential nutrients 必需的营养物质
( l4 \- c7 P1 p+ D3 j; c% S7 e* S% F# o1 v
35.The process by which a liquid fat is made solid is called:( a( G# o5 X9 O0 [: K. g8 ~; w
液体脂肪做成固体这个过程叫什么
; D! N8 v/ c- ?8 A. `' ]4 IA:Hydrogenation  氢化- d) R4 n- z* e: P2 _
0 W2 q8 {5 h2 t3 E. k6 Q& O- H
36.Which of the following is not an example of a fat substitute?
. Q9 ~" X( Z. Y) S8 E下列哪项不是脂肪替代品的一个例子
) r  R3 Q  r+ K& B3 W# D- tA:Acesulfame K  安赛蜜K表( k: O1 H5 b- r8 @

( K2 k' X! d' L37.Health Canada requires that a product labelled "fat free" contain:% u! q. J! k4 H! j( R2 T
加拿大卫生部要求的产品标有“不含脂肪“包括:3 ]% B  V& F% K" {% v7 Q3 N3 ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 d9 u) O/ i! m/ Z* v  Q4 ]7 a, h9 G- P; W" c  j0 T( M9 h0 E  T
38.Which of the following is not a problem associated with converting recipes?
5 N( z9 b/ d0 w; i  b) v下列哪项是不相关联的转换配方问题?
% e/ n5 W- V, }7 V; H' j! I6 hA:Unit cost 单位成本
: |3 @# d6 h$ E5 i1 [
. p6 d( P6 |" R" T/ Q39.The condition or cost of an item as it is purchased from the supplier is called:
+ `) O( ~7 P3 ?" D2 V从供应商采购的物品的品质或成本叫什么
- Z; u7 U: g) SA:As-purchased cost 购买的费用3 C- [% U8 l/ H3 ~' n  E
) C% h! g; `; D4 {5 j" e
40.The amount of stock necessary to cover operating needs between deliveries is known as:  X. T: h' ~- Z
在新货到来之前用于日常所求的必要库存量叫什么7 d; Y9 _6 o6 ~* h: [1 c
A:Parstock 基本日常最低库存
; x" g$ M( e8 `& U4 X. H7 ]* m$ W9 l. T; k7 p
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' L+ w' E# a5 M2 B& d% j) \  I下面那个缩写是用来表明正常库存流程?
2 M1 |6 t% W) `. u; J8 iA:FIFO=FIRST IN FIRST OUT 先进先出
- P5 {0 n/ y+ U; u* d& i
2 z/ l+ W  y4 I42.Which of the following knives is used to turn vegetables?
8 f" }' D: P0 |5 T3 L下面的那把刀是用来打开蔬菜吗?
( g  V9 P$ ]2 j' CA:Bird's beak knife   鸟嘴刀
+ u. T- W/ ]- M0 h0 v! S' Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ V) O( k( p+ e  @8 ]* j

  y4 O/ t: D& L5 l, O43.What is an instant-read thermometer best used for?
; f0 }7 N: L# {6 w即时读温度计最好用于那方面?
+ [4 Y# C8 ?( |- r+ dA:Checking the internal temperature of a roast 检查被考物品的内部温度
$ \. ~  E% p! I$ H$ h  U2 }0 @9 ]# o6 z  r! R+ s
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 p0 K3 l0 V8 `0 o; m/ H下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 [7 Y  h4 t9 ], `A:Cast iron 铸铁
; ^' L5 Z& \# s8 n% d9 Z2 q( g
* C/ O3 t$ R! T' e2 W& @! t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 Z; F) T" P, }: h+ D哪件装备下面有一个可移动的碗和一个S形叶片?; W# u6 Y% U# t. Q, X, m
A:Food processor 食品加工机
$ B  P# ^9 t7 X8 Rhttp://www.google.com.hk/search? ... iw=1263&bih=572, D7 y* Q, A4 j! e' @, y, O- x

3 l; w# ?8 \. H8 }7 J$ h3 O# e46.Which of the following is not a rule for knife safety?% \/ g3 ]; x3 ]; Y
下列哪项不是用刀的安全规则?3 e# S4 S( }0 o7 q* }2 p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. W6 m; J: H; F, w/ B  Y8 i9 K$ @5 U4 f& c! `# B
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. [- q5 `2 f- w7 u0 x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& U) V5 [3 D1 T3 a( I
A:RondellES
6 Y/ b: }+ E  r8 d% O% Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& P) j% E5 r4 M- u' T' t) P
0 O5 x: ^; g% ]1 w  w$ Q48.Which of the following is a diced cut used to garnish soups?7 y# t! i2 L1 s- h
下列哪项是切成小方块用于汤的装饰?$ A1 k0 V* u0 `' n
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& R* y! f, z- a& `# z$ s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, e) I3 o( N, w4 t7 f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!!——
% ?' ]3 x8 J* R& d8 gA:Gaufrette ) K+ o1 w5 i& R' F; ^, d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- d9 w6 h2 E0 n: c) k& G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 R0 {: L4 `* p  [1 a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# _- X. a% e* @# D9 e5 U! Y8 b
& k7 p* }" o' i" }4 |2 y6 a7 [$ V" M
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 F2 T$ x* @3 V: w. @6 G& A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)
0 l  Y6 D  H, Z+ W3 |& m) n! uA:Cilantro 胡荽叶 香菜4 C; i1 Y# L: H6 ?: W9 O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 t! R- z( K: \+ _) U0 }/ S* J& ?

* \8 |7 T2 P( q6 P6 W60.Allspice is made from:( {/ Z# `1 L& ^
多香果,  多香果香料是什么' a" t) i, S3 u1 t7 m3 V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- F9 q! w4 B5 `! mA:A dried berry 干浆果( g& m2 g1 N7 Y$ h' `) d4 P

) `* K% T" a( _61.Which of the following are used to make a sachet d'épices?$ k' v3 Z) a, U! r
下列哪些是用来做香包德épices?
) U) g1 U* L3 P+ y& @http://www.sachetcatering.com/2 g$ S3 O* \- W4 b" D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
  B% x' M0 Y- g% ~& c7 ~, J
2 t- E$ Q3 q) Z1 D% q62.Which of the following condiments are not soy based?# b. F& o  a7 n- v. f
下列哪项不是酱油调味品的?
3 ]% g$ [5 K* r( W- u  aA:Wasabi 日本辣根
+ \6 c& Q: ~0 ~- j! t* k# r9 \5 }; W$ D8 c: i
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ m; \7 \* b/ L$ S; f
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:
+ ^6 y2 ~% u; |! Z/ p6 c3 b& {A:Pasteurization  巴氏杀菌
3 B% I# z7 t+ |* P; Q- S: V1 F: C" Y; ]/ T# z4 V: [$ ^
64.Which of the following steps is not the correct procedure for whipping egg whites?  {4 H: r4 X/ L) }# O
下列哪个步骤是不是正确的蛋清搅打程序?
2 I7 M, t" C- v6 eA:Allow to rest before use. 允许休息后方可使用。6 U, A( K3 d6 W8 [9 V2 ]1 ]! t/ N& t

' v4 _8 M- R- g6 P! ]. o65.The weight of a large egg is between:一个大鸡蛋重量介于:
( M8 s3 G  P1 v! u( W9 A. @A:56g and 63g 56克和63克
; B; O* {) ]4 t
# B( T+ j6 z5 d3 Q8 `/ K66.Evaporated milk is a concentrated milk that is produced by removing2 Z# V( K5 R/ h- c# d" V7 j# s
炼乳是一种浓缩牛奶 是去除什么做的
% J" L6 _% o6 E; G  kA:60% of the water 60%的水% ]6 G# R* U3 O

" T8 p1 k6 `5 ^1 z: v- r9 m% s67.A method of cooking that transfers heat through a liquid or gas is:
: U& Q% v7 P/ I一种烹饪方法,通过转移液体或气体是:: C7 l6 _6 }2 ?% [2 v/ t
A:Convection 对流
! h: ], s. U6 i& O) ]$ p
: y3 n) G: }  p* k9 D68.The cooking of starches is known as  烹调的淀粉被称为5 B  V* L6 b' S2 {* `2 r
A:Gelatinization 糊化- B6 H2 @+ f8 X+ W, f; \2 }
/ j3 W/ i2 R  W) i; t8 `6 \
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ o! `" j. V7 j$ e2 D+ ~8 [
A:Braising 烤7 ~: a& F% x  c6 e: k
* h( G% E3 F8 @+ @4 [
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:9 Z: X4 t/ o% S6 `+ L# G! g
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. g$ R! V0 ^- J5 P2 p8 I* u9 \
. w8 l6 Z% Z* u. r3 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8 D" H9 [5 O* \2 c3 C& \. n0 o3 |  D
A:Fumet 原汁7 r. M  o2 z6 J: v  F; f
# O: a% l) S; o# R
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% L- \* {# w& @4 c% A7 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& K, f' u7 }4 F% @
: U% `' ]. m0 ?2 K0 q; o) Q4 _
73.Which of the following is a principle not used in stock making?
3 `% t8 G1 D3 q下列哪一项不是用于制造高汤(低汤)的原则?
' s$ G" ]/ A( Q# n. iA:Start the stock in hot water.开始在热水中操作* H  n( k4 k1 |" @, e7 G8 L
5 i6 S% M) ~  t6 p
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
; ]# o; y7 F+ }  ?A:Remouillage 法语熬汤
. R; [' j( @/ N4 [% j! ?% Zhttp://www.haibao.cn/blog/post/176242.htm
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