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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 m* }& U1 H9 \- J! g0 c' ]8 g( t3 Y4 k7 i7 h2 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。- \  u: j) z  Q
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
9 e8 O1 N) _; K$ l. e1.Which of the following methods should be used to determine doneness in a New York steak?& Q2 M" Y4 t. q. T2 A
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)6 I( L# j3 h# q' c. S3 x
A: pressure touch. 压力触摸- k/ i; H5 \- D0 {: Q  B
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 p* S% }$ V7 S( o  W* ^2 G
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
5 N# E/ `" H- L8 g& q5 H7 b, d) @A: acid  食用酸; j* O# |- P: B) f9 [
3.Vegetables are major sources of which of the following nutrients?4 U2 m' `2 `) D# s: d
蔬菜中包含的主要营养有哪些
& F4 V0 J( m7 ^3 I" J/ j" P9 hA:vitamins and minerals. 维生素和矿物质。
. _6 ?5 r0 W' B( J4.Cauliflower is commonly served with
/ m- y1 O7 w( E8 t4 R- [) _8 a, _花椰菜(菜花)最常见和那种酱汁搭配
8 {5 ?& m& K+ r  x- JA:Mornay sauce. 奶油蛋黄沙司  q2 I. S$ q3 C4 \, a
5.Which combinations of products are found in pie dough?% R0 R# J  e6 C) J* J* O
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 r' _! I* |* ?9 d2 M8 P% }
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 j" n6 \* V. |  T1 C6The French term for mussels is 法国语青口(海红)叫什么: @2 r& G' \/ E( B7 h
A:moules.法语青口,海红% V- R6 r8 D, T2 I
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  r: [2 L. f4 a+ D! ]8 yA:faintly fishy. 稍微有点似鱼味
1 i8 ]4 I" G  d: E) \8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- V; t: V. k+ g# ?' w1 U% zA:2 days. 2天
; H. T  \- A; [/ P9.What are the principle ingredients in ratatouille?
$ x% C+ h: A* r$ q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: a0 r  _4 H0 T4 UA:Zucchini, eggplant, green peppers, onions and tomatoes5 ], H- h/ K7 u  s# j- C
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, h% _$ [$ B3 c4 ~* j0 T# `& ]10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% m% x; \5 \7 s8 u7 }! u; vA:cook food in quantities that will be used up within 20 to 30 minutes.
( K: |! Y9 V- F大批量烹煮食物要在20到30分钟内& V$ |. ~6 J) h2 x
11.What person has the authority to issue a Health Permit?5 l8 k6 e* C- x6 I- N) n' R
谁有资格颁发健康证(卫生证)。
# _7 |. _* ?0 S$ R* g) V$ ^+ M( ]A:Medical Health Officer.9 H- X7 o8 @5 I* Y+ S  B
医疗卫生官员。
2 k) ?2 t2 m9 z8 R12.For what period of time is the health permit valid?. h$ B, {/ S% V2 L9 s6 c
健康证的有效时间是多久?% [) o' f" e& z9 T. Y' U" v$ u
A:12 months.12个月
" X( |  q3 l4 l# ?1 P13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- N: ?# k' P: I% y. Z在食物和饮料准备区,通风系统换气的标准时什么# y/ b1 t+ j9 F, B1 N. A4 p
A:08 times each hour. 每小时8次
3 h) o( ~- u! ~! O  z14。The minimum temperature for manual dishwashing in the wash sink is. n$ O' W2 D9 q% S( S. d8 `
手工洗碗,洗碗池的水温最低多少度?* T" x/ O7 ]3 w) }- M
A:110 degrees F (43 degrees C). 43度7 V8 `1 {* o7 N
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) M8 t- v, X+ y5 ], B/ Y2 L用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ }7 ?( v. y) C( p, L4 ^& u2 eA:180 degrees F (82 degrees C).  82度
& O, S' r4 `0 B  ]9 z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 u$ \; p# y* e, b( k
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)! |3 W7 W6 O5 S- `
A:en papillote.  法语自己理解
- |$ w! e: b/ X+ j$ w1 ]& E. |/ J5 o17。Wing or Club is considered a, M' K/ H# [. t+ W( j
翼和CLUB 被看做是一种...) t' f& g' q) k
A:Bone- In Cut     带骨切
0 a$ e+ K7 @3 I4 H+ @# H18。New York is considered a   纽约牛扒被看做是一种- {5 Q, X( s" ]: l
A:Boneless Cut     无骨切
7 ^6 Y) j- ^) l0 e. w19.In general, a court bouillon for freshwater fish will contain" z( C4 \4 j1 H, ^4 g0 U
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 W& C9 J; U: PA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. [5 k/ m" k7 n
和做海水鱼同样数量的调味料和香料: O# i* m3 w# T4 @, ]5 t3 m
20.Anise is very similar in flavor and appearance to
$ ^, ^+ K7 W+ C八角和下面的那种原料有相同的味道
3 J) X) f$ ?; J" XA:fennel  茴香& j( O, n  {# G+ n8 |, ^  `. V
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) S5 Z4 U2 w0 z# P4 q2 k下面那种原料更像大葱且有平面的叶子' N6 u; q; t! D% y, i% R# r! u
A LEEKS  似蒜葱 (这边人叫京葱)$ R! }  ?$ d/ }
22.Which of the following cutting shapes refers to a small dice
; _4 n4 Y% x, p) {3 g7 ]下面那种刀切形状指的是很小的粒(末)
; _0 @  F# e, e9 j9 |A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 j$ i6 J+ t! i23.Oil is added to the water for boiling pasta in order to6 P, s7 ?' \% F# f, p1 K; q
向煮沸的pasta (意大利空心粉 )中加油是为了5 [- l3 z0 I' I7 ~3 H# L' v7 O
A:prevent the pasta from sticking and to minimize foaming action.- d, e* G' q8 t, K
防止面条黏合并降低发泡。
' Z1 y) ]  {" B7 j24.Which pasta dish features pine nuts and basil?% N" U& F+ m, T0 u& x
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). ]1 H1 l. o9 R
A:Pesto.一种绿色的意大利面酱 ) p" i! g9 H# i. p
http://www.tianya.cn/techforum/content/96/563836.shtml9 S4 `  x4 I% g: Z1 w) M
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25.Which of the following is a spring vegetable similar to spinach?
) b2 G& X# o7 n5 F8 I) x. Q下列哪项是一个春天的蔬菜类似于菠菜?
5 b# k. \( z( r4 |. \. v/ RA:Sorrel. 酢浆草。/ i8 Z5 A+ z# g( m+ l! B
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
大型搬家
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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:# i+ }- @" _! P/ \# V& T
哪位厨师最早带来高水准浮夸的美食& J, a: L$ S* q) T6 {; r9 ^
AAntonin Carême 人名 安东尼·卡罗美/ J/ H& i" W" |8 G2 a3 e! Q! w

% u& _, F$ P* q) r% I* [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ N; z7 o1 v7 N" X4 h' _! Y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 r1 I5 j0 H' u3 w/ m- t$ A
A:Cast-iron stoves         壁炉2 R! S# H: C5 \( P! H
http://www.usstove.com/products.php?id=6
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) ^  R0 d2 m) I, D) i28.The French term used to describe the roundsman, or swing cook, is:
9 Y" M# Q; j9 i  C/ F1 M/ M法国术语,用来描述roundsman,或摇摆厨师是:
( Y8 M& d4 z1 Z" G) Y; rA:Tournant   图尔南* R4 {1 I1 v4 d/ L. J" u
4 ~4 K& G5 D" u& ?3 ]6 ^
29.Another term for the wine steward is:
1 j5 M! ~% R5 n/ ?: V% t3 u葡萄酒侍酒师的另一个术语是:
5 J& v: ?  |5 ~3 P/ }A: Sommelier 侍酒师
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, \3 B& j# v8 D/ d% L7 Y/ _( o30.Molds, yeasts and fungi are examples of a:
$ f5 r0 v( f# l  N霉菌,酵母菌和真菌是一个神马例子
1 ]! g: y5 R2 F0 eA:Biological hazard 生物危害6 p, r( T5 c5 E& b

& n8 n' J2 w$ {2 k- c! G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& a. N; o  j6 B根据加拿大食品检验局,食品的危险温度区在多少之间:% i, g* s. W% h" ^; Y9 ~
A:40° and 140°F (4–60°C)     4-60度2 f# j* q. t4 M4 |# a1 ]/ X2 C

0 ^0 |- v. K' K* l32.All bacteria need the following for survival:, P+ a$ K  v% F# {! x/ G
所有细菌生存需要以下哪些内容:
' M: z: H6 _: {: A/ k, T# fA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( g. c" ]3 b5 N0 o
( x6 N3 H" T% Y1 ?, w8 I3 m
33.Which of the following correctly represent critical control points in a HACCP system?$ v' ^9 v  p! X0 u% L
以下哪项正确表示了HACCP体系的关键控制点?
$ m( T6 t% s) @$ D! u9 ?! q9 mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- I8 X& C" X$ w% b% S9 c食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 b% z* l. `) t; e& R
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34.Which of the following is not an example of a carbohydrate?
' K. ~2 k' r6 \$ C/ e下列哪一个不是碳水化合物的例子?
3 ?: U7 Q  j2 x' T% [0 s# n7 SA:Essential nutrients 必需的营养物质& l& e$ ~4 X1 A" N0 |3 W, m4 g

, Y' |( \6 Q. b35.The process by which a liquid fat is made solid is called:
. O- T, c, F( z. A液体脂肪做成固体这个过程叫什么
1 ?. R1 S$ m4 D8 ~& M* cA:Hydrogenation  氢化
  s4 _5 @7 |5 m9 a5 g7 F
) S# {. x, O! S( w36.Which of the following is not an example of a fat substitute?- G1 S5 {8 Z3 n+ N2 h+ b
下列哪项不是脂肪替代品的一个例子
0 h$ y4 ]: x. T1 H( b  qA:Acesulfame K  安赛蜜K表
/ }$ A0 k( x! |! C# l6 c% ^% w- B/ J, k( e
37.Health Canada requires that a product labelled "fat free" contain:  i5 Q/ @" c$ Z6 |
加拿大卫生部要求的产品标有“不含脂肪“包括:8 @2 s9 ]6 ~  m( i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 B6 b3 w2 ~$ A0 s# b+ g2 Z$ X$ B
4 ]0 j! u* _* k( t/ l  O38.Which of the following is not a problem associated with converting recipes?
' C3 u( D+ a5 [3 [$ d) O+ V" g/ |下列哪项是不相关联的转换配方问题?
2 I3 @0 Z/ c* d* S* b$ @A:Unit cost 单位成本
' t% N2 _" K: h! W
( k! S8 g2 ?4 }* f! y1 j39.The condition or cost of an item as it is purchased from the supplier is called:, X: W+ d" q6 }) l& H
从供应商采购的物品的品质或成本叫什么
! C0 S1 R0 ?; F# I( lA:As-purchased cost 购买的费用
# B% |6 h" f" E6 O9 x
5 J% y4 |" u2 `0 |. E40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 L1 Y$ I; D0 R. `# Q" G在新货到来之前用于日常所求的必要库存量叫什么
# k' l! F- O; j' G0 E0 _A:Parstock 基本日常最低库存
( x9 I0 P1 ?$ H+ ^0 m. Y" v9 }3 p( C* L4 m
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 O0 d. K' p" l  _- C- o
下面那个缩写是用来表明正常库存流程?
( E+ Y6 P# W6 V! M( U$ ?: M! bA:FIFO=FIRST IN FIRST OUT 先进先出
+ b( W6 @- G+ N
8 j) ?( r, L2 x" r/ G+ s42.Which of the following knives is used to turn vegetables?$ D) X( u3 r9 o, ?/ P) J- t# R
下面的那把刀是用来打开蔬菜吗?; j7 x& s& n+ u8 K
A:Bird's beak knife   鸟嘴刀& u& W1 ^! i) W5 S: R, k, o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ Y( l/ ]5 U/ m) E/ ?) @$ A" n% n+ U$ j( _: n7 T
43.What is an instant-read thermometer best used for?* |! |! R9 W0 x' l1 O0 J
即时读温度计最好用于那方面?; x" H  M, j+ a* e' V: a: Q# p
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 T0 _' \2 V) Z) X

3 p( ]- K, f8 d' v& A- H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ g% w; ?! {& ^. ?$ s( v3 [* |8 n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 G' ?% U+ n$ N% G( {. m" w7 CA:Cast iron 铸铁
9 R4 k" a. x2 F! @; D! r7 I" h
# k2 e" r9 e: O" H2 R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* Q7 d5 @* T8 x- C3 }( G哪件装备下面有一个可移动的碗和一个S形叶片?
3 f7 O* g+ q& \+ j7 b9 B. i7 j" jA:Food processor 食品加工机
7 e2 K. ?0 A& ~6 A5 U; whttp://www.google.com.hk/search? ... iw=1263&bih=572/ U" v; Z' ~1 M' b( n

$ V2 Y( h. p! P3 B- J46.Which of the following is not a rule for knife safety?
  i9 z6 A/ c) _+ `0 i* b4 Z, z, l下列哪项不是用刀的安全规则?
/ q+ ^1 ~8 ^2 {8 dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. A2 t) T# n  b! S5 i1 n. D
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ O' G$ B( l. c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: x& U2 d, C9 K- _* H" S7 V# A# C# uA:RondellES 1 U! F$ N. y$ A0 q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. J; a0 o  F: e. Q! H

4 }/ n! w' D  p9 i8 N' y! I+ e+ _48.Which of the following is a diced cut used to garnish soups?
& F! ~2 E8 r; o# M下列哪项是切成小方块用于汤的装饰?
% p) r5 m6 ^. Y6 ]A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. D5 Q! h% A, X; c' l, U$ l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# s) B9 ~7 r) i* K! X9 D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!!——
7 x! \5 _: p1 n9 l2 BA:Gaufrette 5 f8 B3 C5 o" o5 ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% V! g0 H; {7 X9 B
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 S3 D$ E9 D+ o* ?4 C# l1 pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 k# J4 L9 Y5 s% G' r0 z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 s" Q! S1 S" o( X. A0 @
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( V0 I$ z. m
A:Cilantro 胡荽叶 香菜
: i- `$ B6 g( k+ Q2 a. G' Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' `: P# o5 w, ~, w- H/ `" A60.Allspice is made from:
4 y2 I5 s/ Y. J( o' c 多香果,  多香果香料是什么5 u& o  A& Z2 ]; M5 c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' K9 G6 d4 D* e/ F2 b. {0 p  dA:A dried berry 干浆果5 A2 H' g6 |# W% V$ G. R
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61.Which of the following are used to make a sachet d'épices?5 p3 C" T1 P0 z! y. ?9 `
下列哪些是用来做香包德épices?
5 ?) P; a8 R4 N+ F0 l# Bhttp://www.sachetcatering.com/
& i6 v/ o8 f7 w4 v1 @3 m' _& C. t" _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" x4 E2 o" q2 e) |3 K3 X8 k$ C- h7 w

. F' X6 s" w. R( r62.Which of the following condiments are not soy based?4 \. K. P, ]2 c; A$ Z6 O8 v
下列哪项不是酱油调味品的?1 `  k5 b/ ~0 d0 h9 ~" d- N) @! J' }- V
A:Wasabi 日本辣根6 K. x2 |$ b! S5 v7 r4 L
2 B( m" z9 Z/ ~8 u4 P. x
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ Y6 y% x$ ?0 d
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 W" {0 ?+ D% r7 G1 k4 H: M
A:Pasteurization  巴氏杀菌( X$ }0 G$ |0 H& R: c
8 @& q% L; Y" Y5 w
64.Which of the following steps is not the correct procedure for whipping egg whites?: M+ G, I) [' J; u  P! Y
下列哪个步骤是不是正确的蛋清搅打程序?7 H, e4 b9 [8 w
A:Allow to rest before use. 允许休息后方可使用。8 d3 t8 S( X, p/ S) K7 g9 w9 @. p

% P: I0 y" T3 M; O7 Y65.The weight of a large egg is between:一个大鸡蛋重量介于:
' p9 H2 `6 Q1 w. m# ZA:56g and 63g 56克和63克, h4 X: ?. W2 X- L$ B6 `* A, [

* P7 Z0 z: P, n66.Evaporated milk is a concentrated milk that is produced by removing
3 u, r9 z9 w7 |* d' |) \炼乳是一种浓缩牛奶 是去除什么做的
7 ^+ f- `- k- P7 u, G' y' |. cA:60% of the water 60%的水
8 f( K; Z: f) s2 r) O1 l* Z6 u* b1 A: D$ k
67.A method of cooking that transfers heat through a liquid or gas is:2 k# [8 w2 ~. H3 V- U& X2 A
一种烹饪方法,通过转移液体或气体是:4 W3 y( f, Y) C, X8 P
A:Convection 对流
! a  P; I5 l" z/ p
, c' d# ?3 Z1 p# }& d68.The cooking of starches is known as  烹调的淀粉被称为; R( A( }+ `" L% b+ b9 o6 x: J
A:Gelatinization 糊化
  M- P8 B, O9 m+ n& P+ A( r  O5 E3 ]% K# j' n
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 |+ A( w  w# H. E3 Q
A:Braising 烤
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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:
) C4 P, T! ^" ~5 a6 T7 AA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 V% O! ?* N7 V5 l. E: ~7 r- J2 K) c8 a( j9 A, H
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' j% V* l5 @7 b9 k
A:Fumet 原汁
/ e- E& F: q) l* u2 f
) r* k, c3 b# M72.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 M& k: `. H  `& W+ `1 g4 T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. ~6 |2 c( N4 W- b0 ]3 o' j: Q
9 t- K$ d$ J7 R! s, G/ B! k# O2 I* d
73.Which of the following is a principle not used in stock making?
  h! O5 ^1 x% D2 Y! X! @' `下列哪一项不是用于制造高汤(低汤)的原则?
  q& f4 j+ B' S+ Y$ [) n! P: PA:Start the stock in hot water.开始在热水中操作
! }; ^0 _2 F6 M/ v+ {6 T) {2 d. a* J3 k( O& \+ H
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0 A3 {$ `' [  X! ?7 }
A:Remouillage 法语熬汤2 B1 A1 G* t; e: Z0 @2 b
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