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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。! x1 Y3 R3 v& l
6 O) D( Q  x( _+ p& a* L
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。" o# G  p. w2 ^) K2 E6 t% 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7 ]4 b, \& f" c  |7 B7 W2 d8 ^
1.Which of the following methods should be used to determine doneness in a New York steak?& j  p' i: }* N0 h1 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)
! q" b% Y6 U9 }- \A: pressure touch. 压力触摸
* h8 G- X' b: l" Y: u0 Z' C; [$ ]2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 }1 }0 y1 n/ q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
# a4 i# k, a' W, e, aA: acid  食用酸% ]* j) v: x: |0 F7 I0 c5 r
3.Vegetables are major sources of which of the following nutrients?
* x0 v% Q; z) g7 s; n+ z) y6 k蔬菜中包含的主要营养有哪些" @& G; w6 z" y
A:vitamins and minerals. 维生素和矿物质。
( n2 Q7 R. G, C8 f4.Cauliflower is commonly served with
: }- q/ ~' _1 w6 `& D花椰菜(菜花)最常见和那种酱汁搭配
: d* v$ m, l! XA:Mornay sauce. 奶油蛋黄沙司8 j0 `) Y: T6 p2 m+ l2 P
5.Which combinations of products are found in pie dough?
. U* U8 l+ s# s, @: A+ f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  v! B" n5 A4 h) @4 b# _  q, NA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& p4 G% K' y- i6 V( g6The French term for mussels is 法国语青口(海红)叫什么1 r' R- l, W; d& I/ l; O" @
A:moules.法语青口,海红, r8 N  q: r/ F/ ~& M
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* `& V' H) p* s" Q* B
A:faintly fishy. 稍微有点似鱼味
( x. j- Q+ w7 Z) ]: F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 w9 o* e7 j% `3 A
A:2 days. 2天& G! G, M/ I7 ]# b
9.What are the principle ingredients in ratatouille? 6 t4 E" f9 x5 i' v
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
/ {8 [+ A- I( }7 }A:Zucchini, eggplant, green peppers, onions and tomatoes  k1 N, L6 e& E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; y' c' u. O* A! |$ ^7 G10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  T7 I( Q/ d6 q( k& g$ AA:cook food in quantities that will be used up within 20 to 30 minutes.
+ `* M: M' i6 c$ M) A大批量烹煮食物要在20到30分钟内8 i9 O  I$ }& G* m- P: v
11.What person has the authority to issue a Health Permit?1 @$ Z) {4 Z) A9 k1 q
谁有资格颁发健康证(卫生证)。( w  q3 P5 m0 P  k1 Z
A:Medical Health Officer.' O! ^1 M; U/ O% Q7 \; V
医疗卫生官员。
* k; u$ K3 P. d1 m7 A- ^12.For what period of time is the health permit valid?
2 q( C! H: W- `# X- Q4 m  g% [# o健康证的有效时间是多久?
1 N9 q* m2 w  }2 A, l7 kA:12 months.12个月. ^$ ~7 @( |- `$ z% j- t; M7 w/ q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 Q; G6 G) S! Z8 m在食物和饮料准备区,通风系统换气的标准时什么+ d9 q( V' _' Q) e' |1 a" G/ V
A:08 times each hour. 每小时8次) l: s( f8 ~! @. A' I7 M: s/ W. P: p
14。The minimum temperature for manual dishwashing in the wash sink is
4 a; Z( l$ x6 s5 m8 {  M7 S4 g手工洗碗,洗碗池的水温最低多少度?
5 f3 ~/ o( o8 k3 @A:110 degrees F (43 degrees C). 43度0 H$ O" Y7 {3 l' H, {, G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- U; O3 P# Z6 Y8 b' Y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% {1 |, Y) i: j8 vA:180 degrees F (82 degrees C).  82度+ v6 A+ E& }7 n' x8 s
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 l% w  u( ^: y9 K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 j! L9 Q+ V# j" K; l
A:en papillote.  法语自己理解
; b( [9 U( y6 F4 L: S17。Wing or Club is considered a
1 U/ d# L' p7 ^翼和CLUB 被看做是一种...! k" I+ ]& I! J3 s: U) J7 n
A:Bone- In Cut     带骨切: y: E  Y5 t6 d/ r. `4 o
18。New York is considered a   纽约牛扒被看做是一种' e4 i1 `$ f8 `1 U# Y
A:Boneless Cut     无骨切2 |  ^" i! O; e8 o& s. R. k
19.In general, a court bouillon for freshwater fish will contain
' c& M3 i- |5 j8 F3 Q9 Q8 Y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( }4 u2 f# z& ~  T, y, Q$ _$ I. }9 Q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 F" K  i* L) d5 o, ^
和做海水鱼同样数量的调味料和香料2 m/ N5 h( M) |# E
20.Anise is very similar in flavor and appearance to
3 J# ]1 b) y- q- i0 [八角和下面的那种原料有相同的味道
5 q# r0 `+ f* P! yA:fennel  茴香( W3 [* Q: k3 d" R0 m
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* p; Y& [& ], A/ b5 w+ u
下面那种原料更像大葱且有平面的叶子
2 j" a8 {; G! G+ J- P9 x" H" [, MA LEEKS  似蒜葱 (这边人叫京葱)
0 E7 M" Q# H9 S* C. U. F- m22.Which of the following cutting shapes refers to a small dice" |/ A1 L" X, a0 Z1 u2 f2 m9 b5 O* d
下面那种刀切形状指的是很小的粒(末)
+ f& `' Q1 Q6 @, x$ O+ ~- l, e) pA:Brunoise. 法语: 粒或者末,先切丝在切成粒。# l+ G2 o  @1 I% O, p* ]
23.Oil is added to the water for boiling pasta in order to" a+ p" D" B, F9 g1 e' |. |
向煮沸的pasta (意大利空心粉 )中加油是为了" x- [' F$ z' X# H0 Y- n
A:prevent the pasta from sticking and to minimize foaming action.
% n4 S  {& w: C8 I) S% Z防止面条黏合并降低发泡。
) f5 n9 F* A  x# J' u0 a6 X! W: U24.Which pasta dish features pine nuts and basil?
. f/ w: W- X# g$ l' F: h/ o5 C0 j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
, {' }* e) Z& @5 V4 v; t$ I/ o/ Q1 f4 NA:Pesto.一种绿色的意大利面酱
- L, n5 r' ~8 Y4 F) Fhttp://www.tianya.cn/techforum/content/96/563836.shtml  w) Q. e$ X; ^' V+ a# S1 V7 v2 i

' y6 u: _6 n* d( A: I! {25.Which of the following is a spring vegetable similar to spinach?
% w. V& b  E2 {4 ]) m5 D# C* u' ~下列哪项是一个春天的蔬菜类似于菠菜?
" t4 T* k, @% y- fA:Sorrel. 酢浆草。
  \) n% K& M: N- Nhttp://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:
3 k9 Z4 S: \  {% x. [. D哪位厨师最早带来高水准浮夸的美食! q5 t* i7 s, d. z+ M5 V
AAntonin Carême 人名 安东尼·卡罗美5 `; ^% ?) B" c  V& M

( m- O. b+ C* h# E+ P+ \) j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: o% t8 d0 u" S' m3 V" C9 E) ~7 e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( R1 `# s! O  u8 z% i+ o
A:Cast-iron stoves         壁炉
. r$ e" _) X) P# s$ Q' v0 Xhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:9 h: s2 c3 l- q- _' h  o
法国术语,用来描述roundsman,或摇摆厨师是:& v8 x) a5 b% V
A:Tournant   图尔南
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% K5 h$ `: r3 d7 l29.Another term for the wine steward is:
2 f. w5 k+ [; d* {4 J( q葡萄酒侍酒师的另一个术语是:
: j5 Y3 F0 ?- [1 j  YA: Sommelier 侍酒师# D& T5 ?) }" i- F. z9 s

5 C" l9 z+ ]3 X) n+ q0 w1 S7 B30.Molds, yeasts and fungi are examples of a:& f9 g3 |: d, V+ y/ l
霉菌,酵母菌和真菌是一个神马例子
4 @1 _% j/ ~' P0 t0 HA:Biological hazard 生物危害: Z$ M; \' b( Z& a
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 s! ?$ e4 W/ A$ l" o6 q根据加拿大食品检验局,食品的危险温度区在多少之间:
' {& T$ Q8 w) u5 E) |' E0 UA:40° and 140°F (4–60°C)     4-60度
2 G  P9 f/ w6 ~  w) o! U" _- g% D% a( {, i' ^  A
32.All bacteria need the following for survival:  _" |# ]! ]! n7 e$ U
所有细菌生存需要以下哪些内容:
" {" j# h$ B3 p. Q4 Q' n9 j) pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' X$ N( C$ f& }! L
8 G, M1 o0 N/ @$ i. U
33.Which of the following correctly represent critical control points in a HACCP system?
" m& X; o0 P% M% r) r* G以下哪项正确表示了HACCP体系的关键控制点?7 ^' h  l1 M3 S: Z& {$ p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! B, E8 t- W& g3 Q4 l/ w食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 S+ g2 H' U2 R( w
% w: q& r% P  R9 u7 r' A1 E/ E: Q
34.Which of the following is not an example of a carbohydrate?
0 N' m+ e8 L1 W0 R下列哪一个不是碳水化合物的例子?: E" ]2 B3 o2 V, o
A:Essential nutrients 必需的营养物质) o5 K  ]; ~" P7 @* o7 r" _
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35.The process by which a liquid fat is made solid is called:
; m' f) w8 o( {9 \. j: L液体脂肪做成固体这个过程叫什么# x5 n# X; b+ h- Z  s
A:Hydrogenation  氢化2 W. g5 R; o1 C* e, u- |" n2 j
6 X0 E; s  D: q5 |
36.Which of the following is not an example of a fat substitute?
+ o8 G* G+ P, i3 G7 a# E下列哪项不是脂肪替代品的一个例子, _7 n, X( M- p  B
A:Acesulfame K  安赛蜜K表
5 Z. d* C) L; Y7 J: O
. d0 i5 ?7 _7 u9 c" c/ _37.Health Canada requires that a product labelled "fat free" contain:
9 M9 b- c) G9 X加拿大卫生部要求的产品标有“不含脂肪“包括:' r2 C5 Z  f. ^; c) M' P0 e  C' y) ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
1 \" J" c, c' L0 }2 |/ i4 r4 w- r) h下列哪项是不相关联的转换配方问题?- E6 m) X+ d2 i0 x
A:Unit cost 单位成本) a5 k  T+ I  `" {. p

1 e/ d3 Y: u, ^1 {7 }* b39.The condition or cost of an item as it is purchased from the supplier is called:7 P  N$ [, L& @8 o
从供应商采购的物品的品质或成本叫什么
% a( y& I5 T( X9 K6 c+ CA:As-purchased cost 购买的费用& Q6 ?% F+ G8 ~7 r  [
4 n) t, b( L! f
40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ b1 J$ M- r6 }. R" J: k在新货到来之前用于日常所求的必要库存量叫什么
' K( d! R) Z- lA:Parstock 基本日常最低库存
: G% \5 F# R( [" y1 `
" l8 L7 Q/ N, Y4 Y% O" x* ?( V41.Which of the following abbreviations is used to describe the proper rotation of stock?7 q# T  o0 D' `- a
下面那个缩写是用来表明正常库存流程?
# j; G8 ~+ R2 E: ~A:FIFO=FIRST IN FIRST OUT 先进先出# e! G5 c. ^  q

' b! @; B, f6 i% p1 Q' z0 l42.Which of the following knives is used to turn vegetables?3 y7 d5 N) {  Y" A
下面的那把刀是用来打开蔬菜吗?" V& T- U& U" D  K9 m
A:Bird's beak knife   鸟嘴刀
" z5 X7 x2 ]  N1 P% A9 Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird( {0 C- F  E( e4 [
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43.What is an instant-read thermometer best used for?! M3 C4 R. c$ m. u: g% S
即时读温度计最好用于那方面?
! \5 i% Y( [. t, w3 m! FA:Checking the internal temperature of a roast 检查被考物品的内部温度
# U# r9 `1 ?7 f
% x, W9 C: i  V+ U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 g% _& L) g" p1 O# h, a5 d+ ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 m1 t: H- \3 ^
A:Cast iron 铸铁
8 {5 D" ^; o# y& f0 \* p1 o
/ r+ \9 a4 a' D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% k" h* l' _3 h* Z/ u. t哪件装备下面有一个可移动的碗和一个S形叶片?2 P5 w" i5 E: x6 o7 k- l! ?
A:Food processor 食品加工机
- K# T; N' y/ J" o/ }# {http://www.google.com.hk/search? ... iw=1263&bih=572
. f' o# @; F' ]2 b- b8 l, f2 l1 o0 l( Q) @" ?+ V
46.Which of the following is not a rule for knife safety?$ I9 w2 q' J7 a( b* p- Y6 R  ]
下列哪项不是用刀的安全规则?7 N7 f, Q( C; R2 w9 K+ M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 }4 T5 S9 N3 V9 L
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 d) z% I6 G! t9 ], z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ S) m7 n4 t  H: e6 X
A:RondellES 8 h8 W: [! {9 a1 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ Z; V: d# |, N) [3 a% G+ Q9 ~7 l. G/ Y6 h  ^* J, j+ Y0 E3 S
48.Which of the following is a diced cut used to garnish soups?2 b/ U6 x* h. N8 `& @# r7 X" z
下列哪项是切成小方块用于汤的装饰?
3 l, i  I+ |- }) bA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* ?1 ?/ I: W9 x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) H* G4 G4 R# Y" i  h" g; l4 v+ 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!!——! o3 A9 D3 F% U; k
A:Gaufrette ; z. _0 a7 @8 S  d9 C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 X; |, I7 |! B5 k& [5 }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 H/ B& l. K6 [: g( iGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 Z6 [: z# _8 f) ]7 m$ A, B, L$ O( w* `/ k5 a" b5 v/ r& N
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% b7 [2 T& n4 o6 ]$ |
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)# k$ B7 Q4 t. L9 n' s7 T% W% J+ ~
A:Cilantro 胡荽叶 香菜& F. r* S: q4 z" E# ], b
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- z* D* ]8 j5 Q' h% t$ A0 G$ m0 ~
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60.Allspice is made from:
- d) l0 _* Z' q 多香果,  多香果香料是什么9 Q" x" u' e3 T; w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  L. @, T, ?8 H! K
A:A dried berry 干浆果- S2 R6 m- Y: A3 L

0 ]2 C6 s" Q/ o61.Which of the following are used to make a sachet d'épices?/ p/ x$ h, C- o: t9 G; m% D
下列哪些是用来做香包德épices?
9 a2 A2 v4 x, l7 _+ D  qhttp://www.sachetcatering.com/3 C! x, }/ H/ z" |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& f. m+ K2 Y5 @2 C2 |) w1 x$ v: O( |# ]" i2 N5 R; G3 {
62.Which of the following condiments are not soy based?3 X, D% X2 h* j" v. n! Z
下列哪项不是酱油调味品的?
$ K8 P+ I& Y1 w6 J, l3 aA:Wasabi 日本辣根
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4 r6 `# ?9 A0 R1 w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) p* W: g3 \1 Q' S2 X
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:
: A9 X8 J6 p8 H5 P/ OA:Pasteurization  巴氏杀菌
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7 Z1 `' T3 J1 |64.Which of the following steps is not the correct procedure for whipping egg whites?) L5 f  P" @- w
下列哪个步骤是不是正确的蛋清搅打程序?( d. Y* p9 z! r$ P9 Q& c- ^7 r
A:Allow to rest before use. 允许休息后方可使用。/ w# {! x9 i2 @+ ?( y' V

) n: U& A0 C9 w5 H+ y! o65.The weight of a large egg is between:一个大鸡蛋重量介于:
, e$ h! O8 k! d, z6 _/ ]A:56g and 63g 56克和63克
3 t5 A) K% D! M( _1 j' q- s  t: B4 j5 I/ O( L6 s
66.Evaporated milk is a concentrated milk that is produced by removing- m. A! r. b$ m" f# q
炼乳是一种浓缩牛奶 是去除什么做的
' N1 u" w1 `9 A1 q2 g  h1 ]A:60% of the water 60%的水
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( {0 t/ |+ U8 l67.A method of cooking that transfers heat through a liquid or gas is:+ t  S0 c* M4 W$ b2 }: G" y
一种烹饪方法,通过转移液体或气体是:  A1 u, N; |+ {2 f
A:Convection 对流
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; b4 F7 ]" m3 r  U68.The cooking of starches is known as  烹调的淀粉被称为$ A6 e; _; }) d) c: s" l# {1 Y: l
A:Gelatinization 糊化
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) g% I7 m2 w0 D( m2 O, B/ V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ k% z4 E, C* [8 ]( }+ s" w
A:Braising 烤
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. {% P* T: @& E70.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:
, [$ t4 w! U% lA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 Y( p" @  w# i1 ]. X7 ]
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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- T0 h+ L* e' e6 N1 h: ^
A:Fumet 原汁
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72.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/ z- D) Z/ N- k8 V4 U, ]- X: x! J
A: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?
! g$ o6 M* ?( @, a2 e$ F下列哪一项不是用于制造高汤(低汤)的原则?1 b3 y8 o, X, C
A:Start the stock in hot water.开始在热水中操作
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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$ S" I  Y, @& T$ l
A:Remouillage 法语熬汤
: C3 |- ~: N; Z. R" ~http://www.haibao.cn/blog/post/176242.htm
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