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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。
4 k# O6 r! @3 J+ F7 U4 @; ~  F- w% v9 v9 U+ |
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。: f' Z; B7 B- k
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
大型搬家
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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
" v4 n/ W- H' a% d( g1 R4 l1.Which of the following methods should be used to determine doneness in a New York steak?  s) i5 Y/ S, _: I
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 p2 b/ l3 h$ |
A: pressure touch. 压力触摸* B% h+ J" V* `6 ?8 m! S& N
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! J2 `3 h5 @/ d* B
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 s: N- V7 _1 ]" u0 [, @9 y8 ^* u
A: acid  食用酸
+ K0 j% A: P' z  r/ f- X3.Vegetables are major sources of which of the following nutrients?
5 H5 x- g" O! O" U+ x1 h蔬菜中包含的主要营养有哪些2 F0 \, ]. p% T' K. f; l
A:vitamins and minerals. 维生素和矿物质。2 |: b& ~/ J, X5 G
4.Cauliflower is commonly served with( P: u! v& O+ ^; {7 o* r7 I
花椰菜(菜花)最常见和那种酱汁搭配
; |0 @7 u2 I" V- {0 QA:Mornay sauce. 奶油蛋黄沙司9 s3 F9 `  J2 o$ X8 K* f6 c
5.Which combinations of products are found in pie dough?' [/ ]0 L' i6 h; C% c$ h% y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 S$ r% b3 v9 q% GA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, A7 }- L& }/ D7 ]$ \& C6The French term for mussels is 法国语青口(海红)叫什么
& n6 v1 z$ {9 ]+ W! yA:moules.法语青口,海红, I% R; s( H  l! x4 ~, \
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 S2 l+ u5 u* LA:faintly fishy. 稍微有点似鱼味* X+ M4 ~) P/ E, Y, f
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" c( B( C- @8 D/ a8 Z0 n8 r9 AA:2 days. 2天
# u$ Y$ m: ~, e, b/ T9.What are the principle ingredients in ratatouille?
6 E5 P2 B3 o) G) f# R5 m5 i炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); Y  I9 e8 c. w4 l3 ]
A:Zucchini, eggplant, green peppers, onions and tomatoes& n2 @) t- ?, E. U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). w# A3 b) j& N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ }$ [1 R5 U& ]A:cook food in quantities that will be used up within 20 to 30 minutes.) {" N( H' K6 k$ A
大批量烹煮食物要在20到30分钟内
5 X" B+ A3 P% g11.What person has the authority to issue a Health Permit?
3 }, j6 q' z. w. x谁有资格颁发健康证(卫生证)。) F8 [* _5 F% \7 ^/ Z3 }/ h2 j4 j& u- N
A:Medical Health Officer.
3 t4 ^2 \# @: ^# G8 V% e& d医疗卫生官员。
5 X& o2 E5 u3 G# k: j3 I12.For what period of time is the health permit valid?% N$ s8 v( m* j. y# n: o5 ]
健康证的有效时间是多久?4 Z& k+ H! U. f+ D( k) j' a
A:12 months.12个月/ x+ e/ G( M. P+ [
13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ V/ U# b) g9 d+ t
在食物和饮料准备区,通风系统换气的标准时什么
) A( R7 Y! o, j' BA:08 times each hour. 每小时8次+ W* {/ t* V! B
14。The minimum temperature for manual dishwashing in the wash sink is
" k" [0 [$ k5 [# g( A% s% T7 |1 T手工洗碗,洗碗池的水温最低多少度?3 T. y9 H+ u' a' y# _
A:110 degrees F (43 degrees C). 43度: D% f9 }, @3 Z% C
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 D3 n5 Q) E" P
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' c0 q  t/ S4 q/ a$ dA:180 degrees F (82 degrees C).  82度3 k) Q: H5 Q: _0 F( U! o7 w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ @& F  ?" }( b. A7 T/ Z, f
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& ]. c/ P# \/ Z% sA:en papillote.  法语自己理解9 H  Y' e1 G, D+ N
17。Wing or Club is considered a* [# c" }/ Z; n; {4 |6 x7 ^, K0 C
翼和CLUB 被看做是一种...
( Y3 [) x2 _( ?1 B  U: i; Q) cA:Bone- In Cut     带骨切
" g9 J9 z- f# ^5 _9 O4 D18。New York is considered a   纽约牛扒被看做是一种, a6 Y7 _& R/ K6 U
A:Boneless Cut     无骨切
" }1 o/ S- C2 y; y4 B9 e19.In general, a court bouillon for freshwater fish will contain4 d  j5 Y5 g2 }. @
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+ j; q: Y8 K" M$ `* o, Q( u# i+ V! w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 j' H/ u% F9 L* I4 Z/ {2 V4 C和做海水鱼同样数量的调味料和香料
( U/ e" ^; R, G  N20.Anise is very similar in flavor and appearance to
4 d4 [- }8 k9 q% s$ }7 a八角和下面的那种原料有相同的味道
& ]8 v7 y  u  z1 {# ~( EA:fennel  茴香1 n8 T$ Y, L6 F5 t3 @) y6 U
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" V! J+ |( W0 ]  p6 h9 g( x6 K下面那种原料更像大葱且有平面的叶子
+ f2 M* D, r* ^) D1 i0 bA LEEKS  似蒜葱 (这边人叫京葱)
) \" p" J) x8 R3 W3 \. \* r$ n22.Which of the following cutting shapes refers to a small dice
6 ^+ k1 j  i& K5 u# I1 {8 `下面那种刀切形状指的是很小的粒(末)
8 G" B+ j, [! FA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  D  h  S, P$ r  t# F( U23.Oil is added to the water for boiling pasta in order to; T2 b1 m/ K* H
向煮沸的pasta (意大利空心粉 )中加油是为了7 W, k) `3 D! g  H) @
A:prevent the pasta from sticking and to minimize foaming action.
+ q6 R5 ]) X: f- P# p, J防止面条黏合并降低发泡。( P" I8 v( `* G  i
24.Which pasta dish features pine nuts and basil?( k4 f- F7 j% s, j6 b9 H
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). {4 L6 h- X5 `9 o3 P* c/ P, {/ C
A:Pesto.一种绿色的意大利面酱
; N- ~: e9 P# j2 V7 S! Y( khttp://www.tianya.cn/techforum/content/96/563836.shtml
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; p( N( p( y, r( m25.Which of the following is a spring vegetable similar to spinach?
2 R' F* [9 f% R1 k/ c& V8 M$ m( [下列哪项是一个春天的蔬菜类似于菠菜?2 ?' U; w, j! @+ B, t
A:Sorrel. 酢浆草。
2 m# c2 z4 q: s+ |& }/ a4 D6 {6 K- Hhttp://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?
大型搬家
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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 O. z0 q0 p5 u- B+ K哪位厨师最早带来高水准浮夸的美食
1 n: m2 h: ?+ a1 V; JAAntonin Carême 人名 安东尼·卡罗美
$ N5 _* a7 n" Z% K$ R4 R  I( L( O; j& h- K$ C/ W/ x4 t
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  E) n' u% l9 q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 ~# _& |( K% e5 iA:Cast-iron stoves         壁炉: ?8 O1 V" B, L$ P) T2 R
http://www.usstove.com/products.php?id=6" k6 D; @  h9 s. Y$ I$ a
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28.The French term used to describe the roundsman, or swing cook, is:/ g5 L6 t  k. s
法国术语,用来描述roundsman,或摇摆厨师是:) _$ x8 ~8 O# L* b* R
A:Tournant   图尔南
: {( i* w( R8 l3 R! @7 z  K. I
; T0 u: }* M8 y6 Z29.Another term for the wine steward is:
: ]4 b7 \: w* a4 X) ~- F) y葡萄酒侍酒师的另一个术语是:
: K8 M' c) P* \A: Sommelier 侍酒师
6 ~& p  g# Z/ H& `  S8 [1 g/ M8 q3 e9 a* N8 G
30.Molds, yeasts and fungi are examples of a:( O. Z! G( |& q" j/ r( _7 s
霉菌,酵母菌和真菌是一个神马例子! l# Z  U$ p. ~' W8 W4 O. h/ _
A:Biological hazard 生物危害+ \; o9 q+ A3 j: n  w( j
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, S  E# H4 \- z* Q5 v根据加拿大食品检验局,食品的危险温度区在多少之间:# j/ Q( c+ C* k1 p
A:40° and 140°F (4–60°C)     4-60度
2 L$ Y% ^# T% b, d, c
& z1 j0 a: u$ g* ~8 l32.All bacteria need the following for survival:% |; ?( A0 l1 b* M1 V
所有细菌生存需要以下哪些内容:
, {( X" T+ [  [A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* r; w% O/ }/ @  q' ?+ V
: A- G9 D, o, L- l0 p9 e33.Which of the following correctly represent critical control points in a HACCP system?; w& w' P; R  x1 f5 R7 d  f/ l; L
以下哪项正确表示了HACCP体系的关键控制点?" C6 C: C  \  ?% K. y" K0 l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 T, o. w+ o3 D, Q  U食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 M' \+ r1 Z  F; V
. c! \/ M4 @  k34.Which of the following is not an example of a carbohydrate?
  u; S# f  {0 f  s2 }( |. _7 H下列哪一个不是碳水化合物的例子?
3 k+ S/ G$ b/ h) h! Y2 g/ |; rA:Essential nutrients 必需的营养物质
6 U! {3 U1 u1 @) q( q: N% I3 \) j' G- K7 \( _: j
35.The process by which a liquid fat is made solid is called:. u' e7 x  @  Q& H; g+ [
液体脂肪做成固体这个过程叫什么( M+ t% Z3 F! B4 T7 n: |5 Q
A:Hydrogenation  氢化4 O( r; W( @. m, c
+ v8 s/ R( }9 x. C0 G5 C
36.Which of the following is not an example of a fat substitute?  k( v2 O8 l; b  h
下列哪项不是脂肪替代品的一个例子
3 {8 N1 h1 _' {% M! ]A:Acesulfame K  安赛蜜K表
! Q& ?) _+ [1 s  X
( [% a7 X! B; K3 j6 `" }% |0 H0 Z0 Z37.Health Canada requires that a product labelled "fat free" contain:  I- {+ S, s2 z# I  m+ h5 n& Z$ `
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ H) M( T3 r" U) }/ f+ T3 dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* Y% `( B5 i; {1 ]

7 ~# Q8 c( g- ~  g+ e  [# x38.Which of the following is not a problem associated with converting recipes?6 t! W) ~! J# ?* T
下列哪项是不相关联的转换配方问题?
# q: D4 M9 ]' \7 I7 n2 ^+ TA:Unit cost 单位成本1 j) l# L* ~2 d& z9 p
8 z/ [$ A  j) F" P, m) F
39.The condition or cost of an item as it is purchased from the supplier is called:2 y" w  Z- F4 v
从供应商采购的物品的品质或成本叫什么
$ c! l# G0 g  ?/ _: u6 [6 \+ q! wA:As-purchased cost 购买的费用: _0 _7 G% Z& G7 f; O0 l: p
7 P( ?, X3 `) E& Q
40.The amount of stock necessary to cover operating needs between deliveries is known as:4 l; v# _, y" j: p( @
在新货到来之前用于日常所求的必要库存量叫什么: _  R& E6 o4 \* E
A:Parstock 基本日常最低库存' g# v9 O8 ]1 ^& B
' ]2 q4 D0 W) S& U
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 q4 U$ O' U) h) Q
下面那个缩写是用来表明正常库存流程?
# i9 n/ H8 p8 e( l5 {  ?- FA:FIFO=FIRST IN FIRST OUT 先进先出1 l7 Q& p- Z" p5 S) z% |

) u5 M) t) b: H# M: P" K8 `# d42.Which of the following knives is used to turn vegetables?
( y6 J: B* \: K# d$ x) l下面的那把刀是用来打开蔬菜吗?
/ b" z- I* ?$ u5 R3 e+ \A:Bird's beak knife   鸟嘴刀1 S% c! p, j" v6 S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ o& ?0 y' s/ r7 B! z
5 |# h, R3 ?9 q$ B
43.What is an instant-read thermometer best used for?
! J5 d) F! D( a* p# ^, s  t即时读温度计最好用于那方面?
% s( \* |% {6 S* s' \' zA:Checking the internal temperature of a roast 检查被考物品的内部温度2 e. C; n+ Z8 ?. v
! M- Z- y9 ^. z, O0 x
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 [3 X& B2 W' z; y& z下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 F9 a7 O- m: a, i5 @' k9 W8 j+ V" bA:Cast iron 铸铁" a3 b5 e) A: V3 B# Q/ Q0 S/ Z

5 N- p) ]: N; I) b/ a0 L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. ?- X8 l; p' P( ~- ?
哪件装备下面有一个可移动的碗和一个S形叶片?
' h( x4 a4 M0 d" sA:Food processor 食品加工机
0 L3 }- g: ^# ]http://www.google.com.hk/search? ... iw=1263&bih=572& T2 L8 i9 _) L6 R) @7 h; Q
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46.Which of the following is not a rule for knife safety?6 f' u" z4 M- k5 i. a
下列哪项不是用刀的安全规则?  R# a6 q3 s" i' Q* P+ h& X  c, ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 q/ m2 d" {/ U. a$ F; K
- z6 [7 f7 P# a: m
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 }0 Q8 g4 L$ r# V  E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, l( R( s8 v3 p( o; \- w! r5 iA:RondellES + k. K! I1 y% i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* o2 Y0 ^, v- {$ |. X5 p+ J: @1 n' h2 U
48.Which of the following is a diced cut used to garnish soups?
8 t: A+ Z$ L6 b8 Q, Z! p4 N下列哪项是切成小方块用于汤的装饰?
7 e# u2 w+ Q) GA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ z# S- ?& L9 c) w, {% H% F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 [' ~  ~) T( m. }; I$ p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!!——* x$ y" {  s" k
A:Gaufrette 1 c2 ^2 Z- s, `0 g( M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 m- P6 V/ x. s' b% M1 r0 }0 N) @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' |+ ~, ]3 u$ A/ x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 Z7 b( ^2 b& ~" ^
2 a+ i! v* R1 {) G& W% W2 l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 {: G& g; l# p/ T3 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)* x+ m/ a* K; b/ l" g5 j
A:Cilantro 胡荽叶 香菜' P, R# m- U; U; T# \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:: w& d' E* _5 f  A  d0 }7 ^7 Z
多香果,  多香果香料是什么2 n/ J/ {5 ~2 g3 F3 F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 B4 O6 {3 Q% R0 n" g
A:A dried berry 干浆果0 M2 f, }: T" R4 H5 L

$ u) B3 G6 a5 ?1 F+ K61.Which of the following are used to make a sachet d'épices?8 d9 P/ A! G( ?; [7 G7 F9 Z0 A
下列哪些是用来做香包德épices?( k. W8 c; j% b; }
http://www.sachetcatering.com/
6 v, ]5 z# S4 o; q8 ^  h* OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, A$ b( |! m' A. G0 c' {) r  c7 R
8 c- w  {, K& r7 a3 z6 Z62.Which of the following condiments are not soy based?
2 i  P) X1 ?# E3 K& U) `下列哪项不是酱油调味品的?
: k3 w  I9 ~" W$ H1 IA:Wasabi 日本辣根: {- _9 |+ M& i1 B7 F* ^
% e1 k# T; _0 o& Z4 \7 K: m
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ h! d5 ?; }+ E$ J. s4 u
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:0 C! b' ~  x2 v$ o1 d; w
A:Pasteurization  巴氏杀菌: Y5 f, {  S/ r# ~' ]& h' |

% k  P# `. }% n4 u+ }% s/ t64.Which of the following steps is not the correct procedure for whipping egg whites?. ^- C4 u7 O# Z; i" {& G
下列哪个步骤是不是正确的蛋清搅打程序?+ U: b3 V  h$ N# t& u" u
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ g: `7 E3 p5 \6 \# N2 }& f. P* mA:56g and 63g 56克和63克  J0 x1 r) e& n" j

, v8 V0 Y: Z/ R' M  g: _66.Evaporated milk is a concentrated milk that is produced by removing4 V/ |# |' J/ G, b1 S% \$ |
炼乳是一种浓缩牛奶 是去除什么做的
: a0 G5 d' N, o6 r- o& h3 LA:60% of the water 60%的水
$ o  z/ v. g: s# g& B1 X7 n! _8 x3 ?2 x7 o  p6 O+ H% @
67.A method of cooking that transfers heat through a liquid or gas is:( t; k4 i, P, Y4 e
一种烹饪方法,通过转移液体或气体是:
! c* p3 u9 g& d  ?5 h6 j# d* eA:Convection 对流
8 V! X+ _* r8 E/ m- e* }( U) Y
; t4 K9 V+ B+ t/ g9 X68.The cooking of starches is known as  烹调的淀粉被称为
. {! u# ^* j2 q& ?A:Gelatinization 糊化7 c- m, q( D+ c8 y

+ B8 O9 k' L( h4 `) y. e: U. A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) I0 M6 `" H' \) v9 S6 PA:Braising 烤
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8 m5 S. ?, ~# c* @- {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:
* U& h7 S  Y8 j9 D: H1 s# D5 cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 I2 s% r; {* t  \# h* s
, e- t) d( v, L3 s) F71.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
1 g; E5 p1 l+ }A:Fumet 原汁4 Z/ F3 ?/ Y0 Y: w5 o; f

  \, _+ |! ?, ~: ?7 V72.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
+ q& L) }! d' zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
. @1 k; y0 C9 t& R下列哪一项不是用于制造高汤(低汤)的原则?! R  S4 }! u! @9 {* q. o9 M
A:Start the stock in hot water.开始在热水中操作
; {( X; }9 j3 O, e! X! t5 Z) T; R1 O* I0 p; T+ v' _
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
/ u; I- [3 T6 y. S  @7 @' wA:Remouillage 法语熬汤
) P9 n  X+ H2 C0 S3 P% f. {http://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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