埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9802|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。- ]% t6 W' [  _  T! J

! j+ f! C& ]3 y. C, h, w6 \+ L- m, _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。6 Y1 c( Q! |0 \
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
! O. J7 `8 v" C/ c6 ]1.Which of the following methods should be used to determine doneness in a New York steak?: N3 Z2 h! p5 V; p. r. P
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)1 L& T1 D& X! o* [* t
A: pressure touch. 压力触摸
+ w6 \* d6 i' v: a2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) h. F% r# P( \4 [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
8 M1 W. M# ?  D3 h4 NA: acid  食用酸
4 I% l9 M+ \) X, W6 p3.Vegetables are major sources of which of the following nutrients?0 }) v' Z; A' {3 ?
蔬菜中包含的主要营养有哪些
6 F/ D$ e* i3 a, L, T/ G8 B+ XA:vitamins and minerals. 维生素和矿物质。" P1 L# {* k7 z2 q
4.Cauliflower is commonly served with
2 i2 p9 C8 b( w4 h花椰菜(菜花)最常见和那种酱汁搭配  Y" \9 B4 r% v- n2 {% H# T( ]6 w" ^
A:Mornay sauce. 奶油蛋黄沙司
' d) |4 E- x1 D5.Which combinations of products are found in pie dough?
# C9 L8 h& C2 \( ?9 A" ~下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* F, c8 J) ], r; c6 S9 v! wA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 w7 f0 `6 a6 n+ x0 G6The French term for mussels is 法国语青口(海红)叫什么) I" c4 {2 [1 D+ W. x6 V
A:moules.法语青口,海红
1 S% H! y# ^4 K- s& X+ p" [- Q0 T% H7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. J- b* h7 z1 I& o
A:faintly fishy. 稍微有点似鱼味( R$ u5 e+ o" u* Q; O- ~0 B( u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  d& w' g% ?' m( g! [A:2 days. 2天6 S; R  G2 |( E
9.What are the principle ingredients in ratatouille?
. ?9 p- V5 M/ q- o6 t5 E5 Z2 N炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! t/ F! v: L! g' j% Z& V5 QA:Zucchini, eggplant, green peppers, onions and tomatoes
- ]( K: }" f9 v% |西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ e# v0 r1 {: O  `$ V* I10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; t1 x1 j4 h. k7 XA:cook food in quantities that will be used up within 20 to 30 minutes.1 B& I* _2 @8 Q. q+ O1 Z' b/ z9 @
大批量烹煮食物要在20到30分钟内
8 q8 l2 A: n# V( |11.What person has the authority to issue a Health Permit?7 I2 a7 Q' o" q7 h9 h/ |
谁有资格颁发健康证(卫生证)。5 ]2 W  W( i( e" l0 Z- ^& Q8 f
A:Medical Health Officer.- @& P5 Q, f  |5 M' r1 M
医疗卫生官员。) C& O8 j2 T% i
12.For what period of time is the health permit valid?
) @- ?% w0 A6 s: e6 z0 s健康证的有效时间是多久?
5 W4 R* [8 i$ Z: B  `A:12 months.12个月
& g$ p0 q5 A# Q4 j0 Y1 ?- O% _% B13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 c9 Q- L- \% G" Z在食物和饮料准备区,通风系统换气的标准时什么1 g+ ?0 b- G  P
A:08 times each hour. 每小时8次/ ~# i) \+ F$ g
14。The minimum temperature for manual dishwashing in the wash sink is
7 Y5 F( O; I( ?, V( @手工洗碗,洗碗池的水温最低多少度?, z# n% W8 E, H# A
A:110 degrees F (43 degrees C). 43度- x$ c# E/ N4 V! c' g; e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 f0 q$ g2 R* q, B用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* X- p. s' I' R' tA:180 degrees F (82 degrees C).  82度
1 Q" w) |; c. w' g" T  i6 z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 P7 W" T5 D7 P8 O. Y% W, S7 {% m
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 \  s5 i+ [4 A4 eA:en papillote.  法语自己理解% R) B$ k- l. W; x
17。Wing or Club is considered a* t/ B9 H2 f! f# Q+ N6 H7 m
翼和CLUB 被看做是一种...
( Q$ a1 D) A/ [$ }A:Bone- In Cut     带骨切
* ^# R" U" u( d8 a18。New York is considered a   纽约牛扒被看做是一种
1 |/ ^  L$ b2 P( @/ H% OA:Boneless Cut     无骨切
" m0 ~- v; z% h  H* [( S0 O19.In general, a court bouillon for freshwater fish will contain
3 x3 {( z% e+ C$ F5 ]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 _0 \  \9 `4 D
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 U+ f. f9 n$ H1 }# ^和做海水鱼同样数量的调味料和香料
4 w& ?: X" Z, B4 x) J* r9 c20.Anise is very similar in flavor and appearance to6 q5 P/ y6 Z' q( O
八角和下面的那种原料有相同的味道6 m6 Y& ?7 s: \8 {) r
A:fennel  茴香
- b' X2 i1 `$ W0 f9 c21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 R; T6 x# u. `5 w
下面那种原料更像大葱且有平面的叶子
) D- P& L  l9 C) |" \5 AA LEEKS  似蒜葱 (这边人叫京葱)* `# V! J4 z6 D' l1 Z$ }
22.Which of the following cutting shapes refers to a small dice
4 i# \# e- ^' R: `; z1 A( }! L下面那种刀切形状指的是很小的粒(末)& Q* t3 ]2 Y7 L0 `1 w& \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。) {% p4 v  ~1 {
23.Oil is added to the water for boiling pasta in order to
7 f7 Z- l4 \% }+ G3 ?向煮沸的pasta (意大利空心粉 )中加油是为了
6 f5 z+ K! N: D" D3 t% T$ nA:prevent the pasta from sticking and to minimize foaming action.
' x, R) `! m: e9 h, u. s防止面条黏合并降低发泡。3 N7 @5 I7 z& A; X2 x
24.Which pasta dish features pine nuts and basil?) n0 s. @, a9 q& `
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ f& R% e1 [4 ^7 r3 Q3 H- QA:Pesto.一种绿色的意大利面酱 ( v8 A$ @0 d/ G
http://www.tianya.cn/techforum/content/96/563836.shtml' A  a$ J* W+ ?& k

: }& f7 ]$ f6 j( v3 c) h25.Which of the following is a spring vegetable similar to spinach?. d  @0 b5 L- ?: ]. z! r
下列哪项是一个春天的蔬菜类似于菠菜?! Y  z4 [6 f! S8 P0 {& \+ Q
A:Sorrel. 酢浆草。
$ X% V: t2 m- E2 [- e7 i; D: Q! v  Yhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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:/ E, ?  {/ G" x2 Z5 T
哪位厨师最早带来高水准浮夸的美食
# s9 W. e/ X. _1 |& o+ V$ Q. h& oAAntonin Carême 人名 安东尼·卡罗美# p9 G6 l* f1 N* k7 s1 m. D

$ g! ^' [4 Y$ i8 C# H3 K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ c4 G$ L; ?) L' r" ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, W0 ]7 L$ z+ H6 K2 B
A:Cast-iron stoves         壁炉
/ ~- t8 B1 \: o* ~http://www.usstove.com/products.php?id=6( z( J9 m: i/ ~9 G: B1 d4 l+ e! `

: Z  O8 y+ s' X; Y1 M28.The French term used to describe the roundsman, or swing cook, is:
/ [$ D  ?3 O! R% E* p法国术语,用来描述roundsman,或摇摆厨师是:$ \$ I5 T8 k! M/ a0 ^
A:Tournant   图尔南
* G) s4 q6 e8 z' q/ v+ }- {. x9 q1 _  B6 b7 ~
29.Another term for the wine steward is:
  f' r8 f* ?% A3 M+ Q4 V葡萄酒侍酒师的另一个术语是:6 e% U9 m* f' d5 c$ G, R
A: Sommelier 侍酒师
& ]) S" i: w# h, {( ^' q' Y8 I9 L# L
30.Molds, yeasts and fungi are examples of a:
9 C1 ?0 h# w& }2 `" \霉菌,酵母菌和真菌是一个神马例子5 A5 ~" |$ }9 z5 H5 o
A:Biological hazard 生物危害; f" t' k2 j0 v, Z- X1 z( P; @6 z

2 G! d7 r; E) u  s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 d5 z" f0 o  V4 D$ r- x! o. F0 Y根据加拿大食品检验局,食品的危险温度区在多少之间:
0 n. |: M7 P3 x( E$ I6 S' eA:40° and 140°F (4–60°C)     4-60度
; e, T, V% i" [1 E2 N9 H; u8 k/ }% L+ z: H5 X& m7 x, g7 \
32.All bacteria need the following for survival:" G2 P0 T% K% ^& j: P8 @9 F& u. s6 V
所有细菌生存需要以下哪些内容:
5 f5 h/ ?& j& D4 }0 }A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ m6 b/ U7 E# u- s, S; d3 |4 O
33.Which of the following correctly represent critical control points in a HACCP system?6 H& a* L, g( C2 s! A9 |
以下哪项正确表示了HACCP体系的关键控制点?5 f% E& ~; F8 g, E& ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: G2 P. k* y, p1 i0 [% W食谱,接收,储存,准备,烹饪,保温,冷却,再加热. f/ v+ l9 p. @9 N

! W0 x& A7 j: Q8 k0 I5 E, n34.Which of the following is not an example of a carbohydrate?4 T: [  F( i% R6 A) l$ B
下列哪一个不是碳水化合物的例子?
. Z" v  m1 U  c. ^! rA:Essential nutrients 必需的营养物质
4 X# ~/ H1 I3 O, G) x6 @5 [7 h+ j9 ^1 E* m1 R; i
35.The process by which a liquid fat is made solid is called:$ |6 ~: z+ E: Z2 r
液体脂肪做成固体这个过程叫什么
" |* j8 Q: s8 JA:Hydrogenation  氢化4 q& @" N/ o3 B2 A" V

' [2 Y" M( w( t5 A36.Which of the following is not an example of a fat substitute?5 _4 s6 s3 I2 u& G% o' g
下列哪项不是脂肪替代品的一个例子
4 G% N! S) b  Y6 i  U, kA:Acesulfame K  安赛蜜K表) L. W  a' Z. C
; Y" s, Z* L# O3 I5 b/ s" k
37.Health Canada requires that a product labelled "fat free" contain:
' y, x1 T) x6 c0 x加拿大卫生部要求的产品标有“不含脂肪“包括:
; B, s* x9 e. XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 z6 |" g" n+ G  q
- b. t. `8 h! p) G38.Which of the following is not a problem associated with converting recipes?
" j. d% w. @2 c. j. b/ x$ U下列哪项是不相关联的转换配方问题?
8 N( c& c- j8 ]% C3 kA:Unit cost 单位成本7 T( d  K) X3 u* o" J5 |" ?2 c# @
6 t5 R2 R  W) W3 ?( ^1 U6 K$ Q
39.The condition or cost of an item as it is purchased from the supplier is called:
2 G9 f* y; }% P; x% p从供应商采购的物品的品质或成本叫什么
, {8 F: N$ r; o8 o$ i# |A:As-purchased cost 购买的费用$ Z" @9 k+ ^4 u
$ U- t+ ]6 X9 |
40.The amount of stock necessary to cover operating needs between deliveries is known as:% X8 \) x/ b  ~+ Z4 G# ^4 I0 ~
在新货到来之前用于日常所求的必要库存量叫什么( s3 j! W' y" e# R, Q4 s
A:Parstock 基本日常最低库存5 u+ s! N' p5 ^; `& X2 c7 f
* R  ^% l! k' }# I6 ^
41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 P' }8 a& y! k; R# w) I' T) w下面那个缩写是用来表明正常库存流程?
) p+ u# j( g+ R# ^A:FIFO=FIRST IN FIRST OUT 先进先出, e* M' z) y9 O+ D' b6 e- A  j

8 _  ^7 k* d+ [: j  h5 f0 E42.Which of the following knives is used to turn vegetables?* u, L! ^, ^( ?" V% C& A  e
下面的那把刀是用来打开蔬菜吗?
( E* Z9 U& C9 M3 aA:Bird's beak knife   鸟嘴刀
) Z) }% O1 E) rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 ~# y+ @7 u. J* S; |/ A: V; C8 \' H0 \2 @
43.What is an instant-read thermometer best used for?. Q3 K+ ?% s. O- `
即时读温度计最好用于那方面?" I2 n4 i3 b! h: q$ M4 d9 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 Z9 Q  g% B: k6 B0 g0 J
% _* W# c. s3 {; f
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 {( K! O0 b% {9 q/ E; G% g# c
下列哪些金属材料受热均匀,通常用在铁板而且非常重" x$ Q# C( S( i2 c6 o$ T4 w* _- H$ e
A:Cast iron 铸铁( i1 c; y7 r: U& C5 `6 B4 q$ K( I

" @8 f/ `2 ]! ~7 u# s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 v7 M5 y% V) A: z$ a哪件装备下面有一个可移动的碗和一个S形叶片?
+ y; K9 r, L; o& v$ X' }( C& CA:Food processor 食品加工机
& ~  k2 I, b9 [/ W! o$ @http://www.google.com.hk/search? ... iw=1263&bih=572& o$ i2 L3 w# }: r4 S- t
( Y1 |2 N: g* H" ?1 L
46.Which of the following is not a rule for knife safety?6 d1 s9 w4 P0 \# ^. o
下列哪项不是用刀的安全规则?
4 W, N8 V& Y' e; e: O' K6 oA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 D" h% ]" `8 d  r3 P
& A  v9 }" W' w* t5 g3 m2 j# k
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* ?. u6 g0 a: ]; s3 r6 S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 L) h8 U- m6 Z0 G5 ?. T- e4 XA:RondellES
! ?3 H$ ]5 K# m% m9 d8 ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 A7 \6 {8 n4 o, q$ b; j
- k1 Z- [9 Z, V- Y# K% ?! c48.Which of the following is a diced cut used to garnish soups?8 \1 L& X; E( l) p0 g
下列哪项是切成小方块用于汤的装饰?
$ q* k! K+ a; a9 L6 ]. u4 Y* p9 eA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ L/ H0 b; S+ {/ K3 j0 r3 Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 g& N' m, z" M9 R2 L% s" m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!!——
, q* C; L9 _  I/ B3 ?1 a2 @A:Gaufrette
2 J; Z! {; T( mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 W% ~6 O* |% ?8 u% F3 j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: ]! i# P# _( G, t( W5 w, V' b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. L5 J# N% E( D/ B4 X- A

2 V; @1 ^' f) b) g! l7 r8 k+ ?2 }; l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: C2 m2 E0 l0 {
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)
1 [+ `, x! W# [! c/ q6 _A:Cilantro 胡荽叶 香菜( D: ^. |  p7 o7 K2 G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( s, `3 t" A4 A3 F# ?3 c2 ]: `
; P7 J, @/ d( J0 g' j60.Allspice is made from:
% A: ]( l2 N* D6 f2 Q9 ]/ ?7 V$ p 多香果,  多香果香料是什么2 W0 o. a; u/ k+ k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* v! a% r$ E# P7 M% ~' o
A:A dried berry 干浆果8 _! y6 T) r6 [0 D' B" l; q9 A, j

1 x2 u" t" _6 E; d# D( D% J0 m9 q61.Which of the following are used to make a sachet d'épices?
9 _( L- S- c& S! h, r3 a& B下列哪些是用来做香包德épices?1 J* @/ t5 ^+ S  h# r+ g7 ~
http://www.sachetcatering.com/2 K$ \9 ]1 ]9 R" ^' d/ Q  L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& @( w: ^/ w! d! t
6 ~$ v6 Z9 S: a$ r2 x. b
62.Which of the following condiments are not soy based?& v  f% m* q5 P% L. N2 m6 a
下列哪项不是酱油调味品的?
) x: t/ T% S+ `# ]" Q9 pA:Wasabi 日本辣根7 L% k% Q2 R8 a2 b# J+ o3 h( i
$ w& v3 k! b: H4 {
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: K8 }6 D0 c0 k: S% R
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:4 J( z, V9 p+ M- G' j; ^9 ?  f
A:Pasteurization  巴氏杀菌
8 b; w3 B& M" C. D) ^; ]& E
9 Q7 l. F- N$ d1 u, s9 H/ H64.Which of the following steps is not the correct procedure for whipping egg whites?
, e5 f  \9 e- a/ b* I* i下列哪个步骤是不是正确的蛋清搅打程序?; d1 Q( i, B  j% R3 a7 L
A:Allow to rest before use. 允许休息后方可使用。7 M( {# K. O  {9 W

1 X/ H2 r6 l& E65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 u# P- d8 P1 W$ ]0 y7 k, J- PA:56g and 63g 56克和63克
$ r8 l% s/ y& [; U3 t1 k/ A3 ]  D) d) j( f! I# |
66.Evaporated milk is a concentrated milk that is produced by removing9 ?5 n4 }* x8 k$ W
炼乳是一种浓缩牛奶 是去除什么做的0 A) }$ f9 r1 T5 a9 x
A:60% of the water 60%的水
9 B. Z! i* r9 x9 W6 Y, o/ h+ H4 f" y
67.A method of cooking that transfers heat through a liquid or gas is:
1 e/ K8 G: y+ B$ m一种烹饪方法,通过转移液体或气体是:
/ b% H. X/ y! Y! bA:Convection 对流
$ u% V  c1 c' U; B8 E6 u2 x) ]* ]6 w+ A$ x
68.The cooking of starches is known as  烹调的淀粉被称为, _1 }2 W( o% c
A:Gelatinization 糊化
; ?7 x( D- P8 Z( y7 z( U' `4 L& H" Y9 ?/ b( c
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 E; Y" T9 A( ^+ O8 ^0 d, I
A:Braising 烤
/ J# T5 `6 C2 ~2 _# X  j, d: D1 Q2 ]' e# i! Z3 u5 r
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:% X, g' K5 }: ^
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, [) X& t+ l7 v7 A

  z% k( ~2 c, \' {& i71.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
. i" I+ e9 b( t' b+ XA:Fumet 原汁
/ w6 H# p3 x8 K/ r: l
) j! n9 W& }9 [7 l72.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
7 u: E! a9 L  F  K2 h2 i; ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 \" b9 o0 Q* e9 n; Z
0 {  X% e  R! U! t% W. g1 n, U
73.Which of the following is a principle not used in stock making?
7 {; q: B3 A" t7 G下列哪一项不是用于制造高汤(低汤)的原则?
" D. d1 W/ n$ O) eA:Start the stock in hot water.开始在热水中操作7 {5 i% X4 ~' @- `( `  Y) p( k; w

( C, t( u* u3 g. Z+ X; Q8 @8 t0 R74.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6 L. w7 e8 {6 C) v' h
A:Remouillage 法语熬汤9 a! O8 w* I2 B: Z: ?/ m3 E8 ^
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-5-8 02:44 , Processed in 0.171823 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表