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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。5 M2 m4 X* L+ ^& o
, P7 `- v# M$ B, A- e
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。  H0 x8 r! x# Z1 T& P6 {, h5 p# J
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
大型搬家
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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
( o3 R% y! ]) J( f3 f& V  I! V1.Which of the following methods should be used to determine doneness in a New York steak?
2 Q+ i% _  W# K/ o) `$ w+ ?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)( X5 `4 f6 f" o4 I7 A3 B0 y
A: pressure touch. 压力触摸( v2 B4 O6 e& L- z# I8 w
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 v0 s% s/ P. ]0 v; l; |
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
7 t* F: z) S' I; H  SA: acid  食用酸
# c$ N' N# V) Y8 x3.Vegetables are major sources of which of the following nutrients?1 w4 G3 h# p! L1 N; t
蔬菜中包含的主要营养有哪些
% b# U9 {, N  O* [# |5 z" x9 A0 _A:vitamins and minerals. 维生素和矿物质。- X' ^6 K; F3 @: V# D
4.Cauliflower is commonly served with
$ K3 A8 Z+ N( K( V9 ]! I  {! k1 ]4 O花椰菜(菜花)最常见和那种酱汁搭配% L! s: t5 T3 c7 `& V! y
A:Mornay sauce. 奶油蛋黄沙司
  U$ J' i# K/ h7 K" M6 E4 Q% F: c5.Which combinations of products are found in pie dough?) ~# [. x8 I; I3 }, N2 }7 D
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 ~. _3 t) B! f5 ?9 _$ FA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- o* U( J" ^1 u% F' J% X3 m
6The French term for mussels is 法国语青口(海红)叫什么
. S) E" j" l. u: u3 [0 T( DA:moules.法语青口,海红$ h- }. I; w  K( R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( e* a8 d/ [- oA:faintly fishy. 稍微有点似鱼味" E: \% I# i# x3 o6 ?
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% T5 a4 u  y7 L: t: S4 hA:2 days. 2天. m& {) G7 P* {5 N
9.What are the principle ingredients in ratatouille?
: |3 r; D  b; C; q7 \* o炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 `9 n* o# _5 C/ ^/ h6 z) Y5 OA:Zucchini, eggplant, green peppers, onions and tomatoes1 M0 d1 `& K' n
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 g. N+ z% v  H- l2 P! V! W0 ]( Z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ c! E1 ]) ]% m8 d, eA:cook food in quantities that will be used up within 20 to 30 minutes.
$ j/ y( u" {% z/ A) ?2 @$ T大批量烹煮食物要在20到30分钟内% u0 N7 R* X- w. n5 L
11.What person has the authority to issue a Health Permit?3 F4 h3 Q) ?  c2 u9 G9 T6 Y9 ?
谁有资格颁发健康证(卫生证)。
- c$ i4 S, p6 x' `! _5 v2 j; ]2 NA:Medical Health Officer.
, M* g" m* J# t' `# ^  Y* s; Z. c# m医疗卫生官员。
; v8 J# N! H6 b/ l5 p12.For what period of time is the health permit valid?. V* M: @* ?( d- _4 K2 L+ r
健康证的有效时间是多久?6 N& L' s( n4 H6 M% f' g2 u
A:12 months.12个月
1 W% v! }6 w6 B* H( P13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 D* O/ \2 x  {3 }# M  K
在食物和饮料准备区,通风系统换气的标准时什么
* C  K4 P$ C8 T$ w: YA:08 times each hour. 每小时8次
; A, L* s3 k3 y8 O14。The minimum temperature for manual dishwashing in the wash sink is% E, V% S. B  D+ v
手工洗碗,洗碗池的水温最低多少度?9 N; g/ J: t& v% M  C3 `
A:110 degrees F (43 degrees C). 43度
- ]+ ~; W$ Y2 H8 n. G# p6 S2 S2 f15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 ?+ Z1 k2 ~1 t6 u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 {4 P4 z9 `4 z. K8 r0 t. ?0 fA:180 degrees F (82 degrees C).  82度
( G2 X: D) w& S- i) Y7 l- G16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, P" i3 d* k: a: R! K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 q4 a' r! [" @/ sA:en papillote.  法语自己理解
+ F  B  r  h9 |. d; |17。Wing or Club is considered a
9 L( r! y! r6 _' @翼和CLUB 被看做是一种...
1 R! Q6 q4 g4 ?, sA:Bone- In Cut     带骨切
- a, B! h9 k. w4 a5 v18。New York is considered a   纽约牛扒被看做是一种0 T( z7 F* f: G4 ~  o
A:Boneless Cut     无骨切
$ J; Y! Q6 k; l7 n; E( Q6 \3 a19.In general, a court bouillon for freshwater fish will contain
+ h$ N$ \3 p, j9 `% B( i% _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
9 r2 C7 o9 n- NA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: O$ u' X% S0 g) k' q# a# e4 ]和做海水鱼同样数量的调味料和香料
. @% a  p/ j) i: R9 t20.Anise is very similar in flavor and appearance to0 y/ Z$ f- g$ ~
八角和下面的那种原料有相同的味道  X% q5 Q! ?5 h: B7 E# o) r  h# Y
A:fennel  茴香
5 M* Q: o+ ~8 n7 u/ _; X21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ G& u" Z4 c2 R" [6 d+ x; F; |9 `
下面那种原料更像大葱且有平面的叶子
0 f- U0 F0 a' I( k) w5 G: `A LEEKS  似蒜葱 (这边人叫京葱): W/ `% q" l% k$ `3 ?
22.Which of the following cutting shapes refers to a small dice/ f  T2 }8 c( _1 }
下面那种刀切形状指的是很小的粒(末)
- f* a8 h0 C! ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。) v/ t2 e2 a) H; r! w9 c  `
23.Oil is added to the water for boiling pasta in order to
, x5 r  O: G( ^% K向煮沸的pasta (意大利空心粉 )中加油是为了
: B. n3 d3 W5 QA:prevent the pasta from sticking and to minimize foaming action.% K$ s& c6 X6 x4 h2 u- p+ X) I: `
防止面条黏合并降低发泡。3 ~4 z1 q3 {% h9 ~& {2 H6 }# b1 H- N
24.Which pasta dish features pine nuts and basil?
3 O- L, R- A/ q* Z( e- v( N; W3 N下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* I, o, u8 v2 Y+ ~* H
A:Pesto.一种绿色的意大利面酱 1 p6 Z) ]5 T% L8 {3 }" ?: x
http://www.tianya.cn/techforum/content/96/563836.shtml
5 d! Z7 s1 z' G) Y/ p
9 s" C' o, h* F0 M; w25.Which of the following is a spring vegetable similar to spinach?  @& M# n, E+ Z. a" O# ?" T! N
下列哪项是一个春天的蔬菜类似于菠菜?5 f( R: T: t1 _$ `" n  u, T" k& o
A:Sorrel. 酢浆草。8 z* c) j8 n0 L9 G9 C7 S' F+ }7 E
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:0 I0 j$ C' k" j1 `; C
哪位厨师最早带来高水准浮夸的美食
0 e1 N: M/ D# r0 a) rAAntonin Carême 人名 安东尼·卡罗美
9 k% J3 b2 W+ U$ o8 \
% N: b% E. L  u! Q1 Q6 F- F! _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: Z5 k6 Y% {. |8 q+ j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 p$ _1 O) ^, _4 G: M. j  b: @, `) S
A:Cast-iron stoves         壁炉
* k3 z2 u# C) Jhttp://www.usstove.com/products.php?id=6
2 ^+ ?% {; i' X6 G
* z- y5 ?. f% B7 t4 W* ?% m28.The French term used to describe the roundsman, or swing cook, is:% ^' p/ k: G/ [* }# D
法国术语,用来描述roundsman,或摇摆厨师是:
1 [0 e4 Z% P, U! i  NA:Tournant   图尔南9 `6 ?4 P! ?! P7 C" w
* X( o- a: N) n7 K5 t7 s" v+ O- Q+ I
29.Another term for the wine steward is:
4 o: E" @# d2 ~- }) |- |( d: F葡萄酒侍酒师的另一个术语是:
4 A3 W/ \+ _1 f( l/ X. hA: Sommelier 侍酒师: P0 \7 D; f8 k# B
& ~& @  F8 Z# n% H1 p4 V
30.Molds, yeasts and fungi are examples of a:( M+ b+ g$ O, y4 L2 t7 H" t* q
霉菌,酵母菌和真菌是一个神马例子" M$ A7 X' O/ W! N
A:Biological hazard 生物危害/ Y& D% E  Y- j

/ u$ u  r: Q0 o, v5 T& J  f# r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 p) R6 z8 u% D) t/ Z
根据加拿大食品检验局,食品的危险温度区在多少之间:2 @! p) G8 p) [
A:40° and 140°F (4–60°C)     4-60度+ [2 l; O+ W2 i/ u- _" V
: f% [( h& u8 e' a  h' O1 t
32.All bacteria need the following for survival:6 _4 {. U& J% ?+ ?% g
所有细菌生存需要以下哪些内容:; a6 m1 K3 y) \! @
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( r& C, q, r) M2 U$ o

* _/ w* g, m$ i33.Which of the following correctly represent critical control points in a HACCP system?" v' R- U" P  T, ~
以下哪项正确表示了HACCP体系的关键控制点?: J  z% T9 [4 P+ K- U9 i6 z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- \' y7 |' J$ Q- C& q食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 a: ?* h( ]/ I' D
) S& B6 t! G, r% V: G- v% p1 C
34.Which of the following is not an example of a carbohydrate?9 a+ O1 L, i+ ]( u! U
下列哪一个不是碳水化合物的例子?$ P' P/ M3 m8 b
A:Essential nutrients 必需的营养物质
+ B+ Y) P: F+ N% {7 B1 f1 ]( o4 v/ I. `( r. Q
35.The process by which a liquid fat is made solid is called:% i! J/ u! ]/ `+ @
液体脂肪做成固体这个过程叫什么4 H; _; c: S* y
A:Hydrogenation  氢化* E% x* S9 u; P8 s
( e6 m' Z& I& K7 `9 M' R5 o
36.Which of the following is not an example of a fat substitute?
% E! i( i8 v% s, e- J2 n下列哪项不是脂肪替代品的一个例子  n' |( Y! \" Y' e3 t2 C
A:Acesulfame K  安赛蜜K表$ H' Z% |* V9 }

. F& l2 N. w8 ^- R- ?( i37.Health Canada requires that a product labelled "fat free" contain:
* s& }* Z: L" e' I1 n4 o0 g  T% p加拿大卫生部要求的产品标有“不含脂肪“包括:5 \! y5 F; e, d  w1 g7 h; E+ \  v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: x4 G: |, }+ _2 j$ w% ^( V5 u% _" E" r* q
38.Which of the following is not a problem associated with converting recipes?6 p( h2 N6 L+ C$ Z
下列哪项是不相关联的转换配方问题?* j+ j. A6 [0 d$ o, B' f
A:Unit cost 单位成本* |5 S/ D0 ~8 b9 t) T

. ^: Z/ ^& b8 G6 C( O; D) n39.The condition or cost of an item as it is purchased from the supplier is called:
& T9 F4 t( H5 i0 ?# h6 c从供应商采购的物品的品质或成本叫什么& `' V$ S) j0 [4 X
A:As-purchased cost 购买的费用! ^5 Q( }5 N! o. `

( z; v, P0 f# s: M/ l) K40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 d; e3 z: W2 p在新货到来之前用于日常所求的必要库存量叫什么
8 [. w) n2 y; p  e, t0 }A:Parstock 基本日常最低库存
4 Y) ~; z! ^" j: z" t7 M+ U+ O3 W  t8 b6 N
41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 a1 Q$ _2 A4 @下面那个缩写是用来表明正常库存流程?
# ^! n; {4 K4 V6 e: PA:FIFO=FIRST IN FIRST OUT 先进先出
8 h. ~$ u2 i( w$ j7 f
2 N( @8 b# }( z! ]42.Which of the following knives is used to turn vegetables?  U. d. G" ?2 C, j5 D7 [' q
下面的那把刀是用来打开蔬菜吗?
7 h  Z$ P0 P2 R- SA:Bird's beak knife   鸟嘴刀
$ F$ b: V8 x; I7 O# J! Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 L" N% a( n# O0 Q; \! N$ I* S  I; a6 r% Z* }# A6 x
43.What is an instant-read thermometer best used for?
) i+ O( z& M! T% S即时读温度计最好用于那方面?
% h: o( I7 w* k7 m# t) C/ r. p- qA:Checking the internal temperature of a roast 检查被考物品的内部温度* B$ k! ~$ a3 f; ~& ~1 B

- x& j1 [  s& v% g: f- u1 Z7 i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 J( V2 j" v4 H" j- B+ h
下列哪些金属材料受热均匀,通常用在铁板而且非常重
- l! j7 E8 l/ O; z0 CA:Cast iron 铸铁
( D7 h8 {( y7 J4 ^/ \. w) W1 q2 P8 N  |. @, Z8 O* t6 L1 h
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- K- L0 j5 f: y( e" r' U7 b哪件装备下面有一个可移动的碗和一个S形叶片?* q( S6 e8 C4 Y: L$ j: }- p! E
A:Food processor 食品加工机9 v) p5 N) k) @
http://www.google.com.hk/search? ... iw=1263&bih=572; M$ g* o" A: R/ C

& k* i7 ]- x% s8 r46.Which of the following is not a rule for knife safety?
% L  S+ @1 Z, e" f' V* G1 p下列哪项不是用刀的安全规则?
3 p/ C2 v! l: n& D" P1 kA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" \% D# o# x+ j* Q/ B3 I  Q
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* h: B" M2 {. a! g6 @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; q  \% H; _+ n. a% Z" `* e3 s
A:RondellES
7 r3 T$ T8 O. m" h) \* shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- I8 X/ v! ?& i5 R3 q
% ], l' M( f$ U48.Which of the following is a diced cut used to garnish soups?
7 t: I" j0 i2 B7 s3 J( \下列哪项是切成小方块用于汤的装饰?
; n" Z  {6 _) b0 @A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; \) L& I0 P; b% M6 A8 C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 R6 `0 p$ x  t9 x+ t( B
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!!——
# V7 G7 m$ E( QA:Gaufrette : ]. F2 h9 Z' F, E' q- f# j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: x5 g, Z; |* O2 T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% a) W9 s8 h+ u) \) T5 f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ Z* A9 r+ Y9 D$ O  A% h  ^+ V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)
5 D( I) w/ F) I+ N* X$ RA:Cilantro 胡荽叶 香菜
5 u3 ~6 s/ V" J! Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ e' E# _# v- @9 b6 x

) l+ S5 ?2 b4 K+ L60.Allspice is made from:! q* M* I4 e6 _) \" }9 ]! G5 y$ k
多香果,  多香果香料是什么/ ~* m9 [' w! P+ o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: g2 T3 H, w4 \- n; iA:A dried berry 干浆果. P6 Z- C, S6 n* O5 B
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61.Which of the following are used to make a sachet d'épices?
7 S' L6 L  ]* ~+ f下列哪些是用来做香包德épices?3 ^" o/ I. A5 p
http://www.sachetcatering.com/
4 w: g2 `; L% V9 @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. g2 X2 y! [9 o& Z) z5 @

" h7 W. o9 L3 C$ P62.Which of the following condiments are not soy based?
% b, N* D9 S$ ^7 z7 b下列哪项不是酱油调味品的?
0 b: |; w$ z( h: ~) W# |A:Wasabi 日本辣根0 K1 V/ L$ @. Y5 o

; v1 A# i- Z4 N- x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 Z" Q0 t: v' c# d! V0 v) k
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:, H, F! a4 ^1 l3 g2 s3 H& J7 I2 @
A:Pasteurization  巴氏杀菌
/ ~& v7 P- t" j% C" U+ |9 F- \6 u! U) `0 P/ ]+ H
64.Which of the following steps is not the correct procedure for whipping egg whites?/ _8 w4 X3 z8 {& ~0 D+ {
下列哪个步骤是不是正确的蛋清搅打程序?& s# e! }+ ?. R; I$ u. v
A:Allow to rest before use. 允许休息后方可使用。& Z6 q+ E  Y6 C

1 a. t' {  m% k% [65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 u# w: n/ O! g! pA:56g and 63g 56克和63克4 E0 ^. d! N% [& ?1 I7 S' \
! W% E; I5 K; W& `
66.Evaporated milk is a concentrated milk that is produced by removing: p1 p, Z- e% K
炼乳是一种浓缩牛奶 是去除什么做的
) q  r* a1 q" e) hA:60% of the water 60%的水( B! b; y0 z' i" z& j1 g8 A: ~

! l9 t5 \. K9 {3 O67.A method of cooking that transfers heat through a liquid or gas is:% o$ b9 d; r% \: q2 K3 a
一种烹饪方法,通过转移液体或气体是:
# y# G# M$ t( {4 d* t7 ?8 C" rA:Convection 对流
7 q( e; d, D7 Z6 j/ `" h$ x- Y0 V# i
# v: Z8 T" k+ r) L68.The cooking of starches is known as  烹调的淀粉被称为
3 n( ?  o6 N+ uA:Gelatinization 糊化
, \6 c. T1 j7 a( k3 [: _8 x6 {$ v- ~, h; ?/ R1 E/ x
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 A; e  ]. _6 D7 \. n. j
A:Braising 烤
# E1 d) Z5 S/ Q7 ^% ^
+ a, g: R2 q* J/ q: I70.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:
7 |2 w3 {# c6 P9 MA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  u! w5 F; r* X1 W3 A* h
6 h2 R; _) f5 s7 ]* P: }. K) z71.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 j* @1 j7 t) c1 c  [' z
A:Fumet 原汁. G% H: U3 [2 K3 Y' n& I. b9 E

9 R, e! I. G! y# F72.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
5 W, F  b+ p5 A) F1 l- f' sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: }7 I8 y) F4 z+ `. f7 j

: K. y) r5 a7 j& u) Q$ c# _73.Which of the following is a principle not used in stock making?
) s) v  \3 s3 [/ z* ^1 u下列哪一项不是用于制造高汤(低汤)的原则?
" |. h: l  H- b$ Y& Z( n, cA:Start the stock in hot water.开始在热水中操作
  }7 Y8 O  W- o. u9 Q1 ?7 B/ L5 w( y; t5 r
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2 r# i0 P9 t' b
A:Remouillage 法语熬汤
2 q0 ~, ?8 B$ F: Dhttp://www.haibao.cn/blog/post/176242.htm
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