埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10002|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。
  C* l9 ^% H0 O) H; Q: c$ Y) x  f) _" D( L" P
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。
! T: i2 r3 U, }) v0 n6 l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3 F' r5 H3 S& a/ R1 Q- r) V
1.Which of the following methods should be used to determine doneness in a New York steak?
5 d5 Q' o- O  p  M# {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 ^. d8 _8 l3 `/ R; J& |6 i
A: pressure touch. 压力触摸8 Y+ Q- d( |9 E7 w8 ~  s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 Q( W, x. n- ?& F( m3 h
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 q8 \4 p. pA: acid  食用酸7 Y9 H6 l- n- T; ]8 M6 u0 o# |
3.Vegetables are major sources of which of the following nutrients?
& T$ _  N8 N6 W7 E蔬菜中包含的主要营养有哪些5 m8 ~- W& f: @" L& T( C0 [5 O
A:vitamins and minerals. 维生素和矿物质。9 P# a1 o# l9 b& D1 r
4.Cauliflower is commonly served with
; G$ k5 J+ ]. Q. m4 b花椰菜(菜花)最常见和那种酱汁搭配
# l1 O+ r& X5 c, o/ U( ZA:Mornay sauce. 奶油蛋黄沙司6 u) J9 T  b; P0 x. c
5.Which combinations of products are found in pie dough?, j6 Z; y9 _* e$ E9 Q; z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ t' p6 B. K; Z# l# h! J: pA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: B9 I2 q5 G3 r- u6The French term for mussels is 法国语青口(海红)叫什么
# o! Y8 F. n8 R: r& ?( }0 z" nA:moules.法语青口,海红
& `4 Y7 V, ?. m8 L2 i( s' o; p7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" i7 ^& G+ q7 L5 u( _/ IA:faintly fishy. 稍微有点似鱼味/ S$ c& [4 y/ |0 a; f2 o9 b1 I5 c
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* R5 f4 g1 M7 Y# C
A:2 days. 2天
0 Z9 b1 `, _4 `; f: j9.What are the principle ingredients in ratatouille?
) [! {$ d' ]% T2 g- J8 l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* M  ?( W( W1 ]* l8 b: `  |( n
A:Zucchini, eggplant, green peppers, onions and tomatoes
$ K: e) B# Q! g& v, v西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 D1 D) j. m! V3 \- A9 k. K10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?9 K) C2 v* J9 q3 ~8 U! C: ^
A:cook food in quantities that will be used up within 20 to 30 minutes.
, a2 ~% r# o  Y/ j# h大批量烹煮食物要在20到30分钟内
9 f" [& h2 y9 T3 X/ Q1 z2 h6 K: s11.What person has the authority to issue a Health Permit?& @  e3 m1 \8 ]* m# @5 W  B! v8 _
谁有资格颁发健康证(卫生证)。
1 n8 i+ l+ v+ \A:Medical Health Officer.
; t# k# O8 ^5 e8 R# |& x! ?" Y' F医疗卫生官员。4 z9 Z) |" `9 B; n
12.For what period of time is the health permit valid?
# S0 z6 h5 w0 X% N健康证的有效时间是多久?
* H  P; u- M) k3 b: s3 {0 bA:12 months.12个月' V" a7 H) b3 g) ]
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( i6 T- X% w- ]1 I. o2 }. z
在食物和饮料准备区,通风系统换气的标准时什么
% w# S) i8 V5 @+ l8 tA:08 times each hour. 每小时8次
3 j0 N: U) B3 B# f5 ]- L14。The minimum temperature for manual dishwashing in the wash sink is5 J9 o: s. G2 y+ e
手工洗碗,洗碗池的水温最低多少度?
! V6 j0 ^3 j6 gA:110 degrees F (43 degrees C). 43度/ t2 {3 u  y$ q* S0 N3 q5 e' c
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& o- m) U" }( _8 a  A用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ {, r& O$ X) w( eA:180 degrees F (82 degrees C).  82度' A& T2 P( a- U
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 F- }. Y2 f4 M, H8 ]8 e  A
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  H3 a8 T2 L4 U. A6 N  qA:en papillote.  法语自己理解
  u( j& ?( T, q17。Wing or Club is considered a8 z8 j6 D6 Q8 i( I: {. `" o
翼和CLUB 被看做是一种...
8 m& F: T" b8 _# R  `- Y4 y9 YA:Bone- In Cut     带骨切% E6 P8 h& g) c7 p
18。New York is considered a   纽约牛扒被看做是一种& ^) _5 I- `; x& u) O3 y! v! r
A:Boneless Cut     无骨切+ b5 i5 M$ [% X+ c) D  G! k5 u+ l
19.In general, a court bouillon for freshwater fish will contain
' p# i) X% \/ R! a: H+ J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
1 b7 G- B* D; `3 Z$ jA:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ v7 k& V$ r3 F; Q# s* W
和做海水鱼同样数量的调味料和香料  m' X) g3 @% X  q8 [6 T9 b
20.Anise is very similar in flavor and appearance to
3 @( r: w; n7 r9 i7 w+ W八角和下面的那种原料有相同的味道
2 o. e& |# Y0 e' p, BA:fennel  茴香
% ~+ t  |5 d' U( C) E% B21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ g4 x7 b% H8 a: f: F下面那种原料更像大葱且有平面的叶子9 V- ]% q! H2 j' F3 S/ n- _
A LEEKS  似蒜葱 (这边人叫京葱)8 T7 Q; B- i' k1 N  H# s
22.Which of the following cutting shapes refers to a small dice
9 w8 e* k& r% y$ @- v下面那种刀切形状指的是很小的粒(末)
# V8 B; H: ^* F" ^6 d) t: B, vA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, q3 ^" P# Y2 A  z# H23.Oil is added to the water for boiling pasta in order to
& d, h6 P# m. s4 V) p) c向煮沸的pasta (意大利空心粉 )中加油是为了
* E* K! k& J" I- x2 ?- vA:prevent the pasta from sticking and to minimize foaming action.1 `1 t4 {! e4 F
防止面条黏合并降低发泡。+ N3 s8 T" S: G% z. w- N; m; Z! f
24.Which pasta dish features pine nuts and basil?
4 X6 B: b. {1 V+ B下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* g1 d8 }$ j# J# c; {
A:Pesto.一种绿色的意大利面酱
4 U2 D) V4 J5 ^5 @& c5 e" nhttp://www.tianya.cn/techforum/content/96/563836.shtml
; o8 E5 f, b( j5 q. a, Z
! g/ ], k" z& h3 d25.Which of the following is a spring vegetable similar to spinach?' Q7 }/ i5 d# E$ S& p
下列哪项是一个春天的蔬菜类似于菠菜?) _3 G: G. X) i
A:Sorrel. 酢浆草。
0 T. I/ U/ u  v8 V8 d! k& T$ Xhttp://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
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:" _; h' ]' L% s" X3 S
哪位厨师最早带来高水准浮夸的美食$ C' n: d$ ]. }" n6 J
AAntonin Carême 人名 安东尼·卡罗美2 Q8 |) E/ {% R& @1 u& X

4 e& I3 c! l; y# Q) g: A: T+ g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 ~% b$ _! E! 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 。% A. R2 D1 ^9 o7 ^' R3 B' v
A:Cast-iron stoves         壁炉7 \9 ^3 c! w3 O9 Q+ i) T! B
http://www.usstove.com/products.php?id=6! F) y. d8 r7 j& z6 @( I

" e* v' k9 N; M4 J28.The French term used to describe the roundsman, or swing cook, is:5 \/ x+ ^+ S! v% X( w
法国术语,用来描述roundsman,或摇摆厨师是:
5 S1 h8 @) _- a7 H, ~A:Tournant   图尔南: h  N0 q3 l9 J: b' W+ v
$ }, p3 M+ J. X: J
29.Another term for the wine steward is:
9 o; S3 L" ], g2 l葡萄酒侍酒师的另一个术语是:8 i3 h0 a' ^6 P) V( N: L+ [
A: Sommelier 侍酒师. c, Q. ~9 ~# ]. L5 |+ L
9 D1 w" O4 F, |  c: Z2 Z/ m
30.Molds, yeasts and fungi are examples of a:/ d5 o2 h! C) Y9 Q9 s
霉菌,酵母菌和真菌是一个神马例子( [7 p" L" r4 D  ^2 [# |
A:Biological hazard 生物危害
. R* V8 W+ L7 }& [. j
( ]: w" I! L/ c$ z/ G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ j" l1 s2 D4 _( f6 y; ~
根据加拿大食品检验局,食品的危险温度区在多少之间:
  [" m% R( E1 T8 s1 U- `+ `A:40° and 140°F (4–60°C)     4-60度
8 W1 ^/ R5 L5 o8 {* f  r, w! v" a3 J
32.All bacteria need the following for survival:; R" ~* V  Q8 ?  r& H5 o
所有细菌生存需要以下哪些内容:
3 u7 B2 m& w4 w3 m3 hA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% L# [6 G1 V3 P2 p9 o3 I. U

( r0 Z8 ?6 s1 i- G5 ]33.Which of the following correctly represent critical control points in a HACCP system?% z5 M4 G# p- M6 U8 P9 w
以下哪项正确表示了HACCP体系的关键控制点?6 |" @5 ]% I* V" U# S& n' J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) p' G3 d' d9 X2 Z9 o8 j: E5 h; k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& q8 w: c/ F. z* R2 i
( i8 `$ l, f6 t6 m' E- p34.Which of the following is not an example of a carbohydrate?7 D8 r9 c7 D2 F" {& G
下列哪一个不是碳水化合物的例子?
$ U& f# X& K0 \+ z. g+ u7 x6 Y. v- }A:Essential nutrients 必需的营养物质9 P  n1 X# z8 _8 C- V
$ W: s$ p! l5 b/ |8 B# f4 x
35.The process by which a liquid fat is made solid is called:
# I# e/ v" g/ Y# {  d液体脂肪做成固体这个过程叫什么
0 D6 ?) `+ n6 u3 R+ m' {A:Hydrogenation  氢化
& v4 s- H7 [6 K7 D+ h' [5 |
. Q; C0 _& L* T" I( v% _: ^7 D1 y4 [36.Which of the following is not an example of a fat substitute?, \! O, l1 M  K* V# n
下列哪项不是脂肪替代品的一个例子
# P0 n' a* ]7 G8 Q- |* bA:Acesulfame K  安赛蜜K表5 C& l' N8 A7 g+ S, _
. o7 X0 W- a* m7 o0 g" G$ s( d+ Y
37.Health Canada requires that a product labelled "fat free" contain:
* P7 C5 f* j+ V; k加拿大卫生部要求的产品标有“不含脂肪“包括:! n7 K. }: V1 b& e6 G. [( w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' c5 C4 `. q4 n  c) E

# j' D) @3 m( k" I2 \) W8 Z38.Which of the following is not a problem associated with converting recipes?9 w( o! Y* p1 t
下列哪项是不相关联的转换配方问题?
2 [. r2 N; Q* VA:Unit cost 单位成本
% Y& t9 d: ~% h1 L# C1 `# ?3 A+ T/ w2 a$ N" |- z
39.The condition or cost of an item as it is purchased from the supplier is called:
2 U! d) M# F5 V* ?* ]从供应商采购的物品的品质或成本叫什么
+ W/ p. B9 e" Q% n  }2 SA:As-purchased cost 购买的费用
: _0 M+ r: G. Q9 c. F; H1 K: K9 I6 P6 T" y0 w4 e) ~# h6 n; y3 T
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  O+ C  m: M: h  X在新货到来之前用于日常所求的必要库存量叫什么1 @$ ?: b2 G$ p/ K: a4 }
A:Parstock 基本日常最低库存
* A8 x& T9 y9 D: O9 }
8 d+ ^  Z% Y+ D3 {  l41.Which of the following abbreviations is used to describe the proper rotation of stock?) d5 f) L  \# l/ k( @
下面那个缩写是用来表明正常库存流程?
( S+ l2 \- O5 i& N$ M6 T- XA:FIFO=FIRST IN FIRST OUT 先进先出1 f9 |% V7 k' _* v- K% q
% C8 \! F" V% a
42.Which of the following knives is used to turn vegetables?
& v7 |1 ?$ l2 {下面的那把刀是用来打开蔬菜吗?
. Y9 a8 F* J4 t1 WA:Bird's beak knife   鸟嘴刀
1 h) P: ^4 J: t$ o9 R! {4 T6 ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
' }  c* \! y5 N9 H7 i
: r0 m, u' O; B; ^" P# w4 Q43.What is an instant-read thermometer best used for?0 i7 l1 p, n4 \  c5 G
即时读温度计最好用于那方面?
" ]/ V; e* }1 h! L4 oA:Checking the internal temperature of a roast 检查被考物品的内部温度
" \0 S% b$ A; y: w9 I* a
5 G0 `' z* w4 s! b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% q/ v% y0 Z* M! \% t& d$ {" q+ {下列哪些金属材料受热均匀,通常用在铁板而且非常重  m" h9 w( m( G* w6 b4 t6 A2 q
A:Cast iron 铸铁
% E) Z7 n% ]. Q* t; H* Y; O
; R# ^# E2 {" F, q- Y8 |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; i  {! ~+ H4 V+ Q  p哪件装备下面有一个可移动的碗和一个S形叶片?
/ O2 _9 [* Q! x, E2 AA:Food processor 食品加工机
3 x2 b+ b; I" F& w0 mhttp://www.google.com.hk/search? ... iw=1263&bih=572* M" w% R. {6 V  }, F' v
* H4 U- b/ @& n6 l" `( j; s) f
46.Which of the following is not a rule for knife safety?
- _3 D% ]# W$ p+ w" @# t1 J( y下列哪项不是用刀的安全规则?
$ z8 B5 F- p1 j/ u; H3 uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: r; f& Y- K, ]4 }' X  L

) o- n9 l$ A5 U. ~' v# ]! x( @$ [4 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 k/ d5 @+ ?  F' P' Y1 R' o3 h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# d1 F% Z) h2 ~* Z( yA:RondellES % x& B2 _# D9 t9 V- W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" }5 Q$ S! e" [7 {* F( D8 R& c
& N1 O8 m, E/ L9 D' j% e48.Which of the following is a diced cut used to garnish soups?
. t% B2 d2 V1 q5 Y下列哪项是切成小方块用于汤的装饰?' M- W! y- ?) G' d3 ^: b. t" r
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 f- C/ O  [- B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; m2 n; Z: Y5 l& }
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!!——
# K' T% c( u/ x+ hA:Gaufrette ' u$ c0 S3 v: {( a" {0 Y9 D* O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 w; B( }; x6 i' x% F' X. J, emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* S* y# c. z) h3 V% D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" e1 A) N# y# h! A+ S# o/ z" q( ~
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% y4 e) |! v, C6 v# Z! f; 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)
7 j, G* R, O/ E! J0 V; s4 |A:Cilantro 胡荽叶 香菜: ~; g* C! ?% G4 j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 T. d+ _2 j1 O( C

8 e3 W" n1 \; B8 N8 i60.Allspice is made from:
5 ]+ m  n1 `) J  w/ }  P4 M2 x 多香果,  多香果香料是什么& E* @4 i* `# _. J: X9 B) m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' C1 s7 ?8 v) ]6 v1 |A:A dried berry 干浆果' }- c2 v1 Z* |" Z

$ ?  n+ P* l4 t) Q61.Which of the following are used to make a sachet d'épices?, l# x2 J) Z" e9 _
下列哪些是用来做香包德épices?( W7 F' ^( b: Q" t; w
http://www.sachetcatering.com/* |( X0 A$ m$ N! W; r" _& o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" S# W3 D3 t- F0 F6 {  \! y9 k4 ?3 U- Y7 N# p9 H
62.Which of the following condiments are not soy based?
; t2 O5 r& K* c; K. {) _下列哪项不是酱油调味品的?
7 I' f( h, \: X7 D2 Y% nA:Wasabi 日本辣根5 B0 e% P5 j! F) ^! z9 ?

; a0 o& e3 q- w( \! O- p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& t% z- f( k- h* i. B$ G9 }1 i
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:
$ T: x. z/ |* ~& {- S/ _& y+ yA:Pasteurization  巴氏杀菌, a! A  u+ D/ B5 n8 r2 w

  R$ U  o9 Z: b8 k# @7 ^64.Which of the following steps is not the correct procedure for whipping egg whites?+ \. n. @( w7 G- M+ l- r; S' D
下列哪个步骤是不是正确的蛋清搅打程序?' V# O: Z0 s0 x6 b
A:Allow to rest before use. 允许休息后方可使用。& E& Q+ d# q9 `1 _% C* u% n

# V* c* \7 N! l  H65.The weight of a large egg is between:一个大鸡蛋重量介于:
. E2 q6 L2 ]' n0 \) cA:56g and 63g 56克和63克
$ G: o4 p# f3 \% D: ~& \* |8 h0 a
% Z7 k7 e* L. Z5 Z66.Evaporated milk is a concentrated milk that is produced by removing  y" i( y9 \; N& }  J) ~  v0 u
炼乳是一种浓缩牛奶 是去除什么做的  W. `: I+ a! P0 o' N
A:60% of the water 60%的水/ [7 j4 h' j5 L. f. D
. q0 M# R' W0 h, n6 c# H. y
67.A method of cooking that transfers heat through a liquid or gas is:& b! E# n; a% r3 z
一种烹饪方法,通过转移液体或气体是:
- P" |8 Z7 X$ i% ~A:Convection 对流
+ q$ h. }! k; b  D4 [4 w1 @9 q. d
68.The cooking of starches is known as  烹调的淀粉被称为! s* t% l" a) X& K+ r) [
A:Gelatinization 糊化
- V& I$ \6 w* U2 `+ |" O" K( i  t: h! X# W3 x: 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?
! |4 z4 K: ~6 H& ]) |3 b6 zA:Braising 烤$ N! E* v* S$ `% [7 d

. f* T/ J9 q# Z7 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:
. H7 s+ t9 O+ TA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; ]; V' I5 k* u8 w  h/ k

8 F" N+ `/ D. r71.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. G6 k& X# o6 M* T6 S6 o5 m# }$ H
A:Fumet 原汁
4 Q+ g/ I9 _( v0 z
  E' L" W3 |, n$ o9 O& N& G  x72.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. r" o# Z3 }' K+ l' U
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ C* t" `" s* V# q4 s. `% S
. ]" Y% V2 f% j. n73.Which of the following is a principle not used in stock making?
+ @" \# D; }7 \% b, u下列哪一项不是用于制造高汤(低汤)的原则?
% w) X8 P0 b( D- A" V  YA:Start the stock in hot water.开始在热水中操作
* t" `& G# ]3 j% B* L* h9 C8 K) p: a5 j
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
+ @$ `; i3 ^8 F+ n6 Z8 YA:Remouillage 法语熬汤
! @1 @$ f  @. i9 ~  N0 o3 T* Fhttp://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, 2026-6-18 00:14 , Processed in 0.195072 second(s), 16 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