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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。8 J0 [# K. m8 \: L! g

8 A! N! W/ }7 h4 S  R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。
6 N' h5 P$ Q5 [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
2 J+ S6 |4 U3 f1.Which of the following methods should be used to determine doneness in a New York steak?# K- Q- @" C- g! {) H" T
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)7 O, ?) ~% S! W  `2 h& m
A: pressure touch. 压力触摸
9 S, \3 B% w7 w% K4 T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: B" S8 I9 N1 k) O1 J3 j* y* |
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
: G; t# C" E8 {1 c2 g8 j- ~) AA: acid  食用酸* W- y/ m5 ~& a1 c! f, k
3.Vegetables are major sources of which of the following nutrients?
9 h. c+ w& z+ h  b  `5 v& d蔬菜中包含的主要营养有哪些
1 u$ @6 v! s; z2 [/ f5 }9 hA:vitamins and minerals. 维生素和矿物质。; k: h' i/ m5 J  }: P- C3 T
4.Cauliflower is commonly served with( Q+ D$ a) Y3 m2 N/ h
花椰菜(菜花)最常见和那种酱汁搭配% S0 E0 r: y; e# i% S. b( M- ]
A:Mornay sauce. 奶油蛋黄沙司
- w1 f8 w  ?% g4 A* b* `5.Which combinations of products are found in pie dough?" t3 d9 {3 Z1 H2 s
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 c8 }" d& I, lA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" Z: Q) ~  a. S' ~! B6 E, p5 s6The French term for mussels is 法国语青口(海红)叫什么
. q% D6 k) T9 T! eA:moules.法语青口,海红
3 [) e1 D$ I" k1 L7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 r& D, d+ u0 d1 M* o7 f- k" l7 L% B2 HA:faintly fishy. 稍微有点似鱼味; T0 k$ b) {7 R: m  B1 ?0 T, R
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 m0 }9 v4 P+ q
A:2 days. 2天; y) z7 B- E) E+ y1 S
9.What are the principle ingredients in ratatouille?
  e& W  ~' A& {炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; o/ s1 O+ z- F. V/ Y" XA:Zucchini, eggplant, green peppers, onions and tomatoes
2 }" i1 x. o1 s( w& C西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 h0 ]- O# c5 u10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- S: Z+ `( {0 W5 @; X' N
A:cook food in quantities that will be used up within 20 to 30 minutes.
5 M* D6 e+ P/ Z( n1 ?% Z# k3 f& r+ I大批量烹煮食物要在20到30分钟内
' |/ k/ @( n' X2 b0 z11.What person has the authority to issue a Health Permit?
- t* }3 ^8 g9 \4 h谁有资格颁发健康证(卫生证)。$ Z6 x0 W1 d8 ^* b8 ~
A:Medical Health Officer.5 L. P* ^0 l: D# k; D
医疗卫生官员。
7 u! A8 z* ?& z. q: U12.For what period of time is the health permit valid?' Y- D3 q1 ~8 T& c+ |& t
健康证的有效时间是多久?* ?: @: j3 c2 r  a( l0 J/ [
A:12 months.12个月4 D5 z5 {, X8 p8 c4 o6 R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! a& B7 j- }& M( c- A在食物和饮料准备区,通风系统换气的标准时什么* F, o; j( V; v
A:08 times each hour. 每小时8次
. s& m+ _$ Z5 T' `0 U14。The minimum temperature for manual dishwashing in the wash sink is) {# I2 Q+ Z8 b; m
手工洗碗,洗碗池的水温最低多少度?7 `! f# F! i2 Z5 D% W
A:110 degrees F (43 degrees C). 43度8 d+ e, H( l) \+ u$ w* Z3 A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 L" l( [$ C8 S/ s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ w" i; u# a' v; I3 _: P
A:180 degrees F (82 degrees C).  82度0 }$ ?/ X, w" R. U0 \) f
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 G4 H4 o& i7 G3 A& }/ P用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)! N, Y3 h3 L. E; h
A:en papillote.  法语自己理解
& Z  e2 f  ^$ y: Z4 H17。Wing or Club is considered a% ]2 R- I2 |* _. o/ X) @& v
翼和CLUB 被看做是一种...; g; ]  M8 e  ?3 U7 l
A:Bone- In Cut     带骨切
) g; q8 l: X* m/ v. j0 J18。New York is considered a   纽约牛扒被看做是一种
9 ~: F. \. f  d0 o& q8 kA:Boneless Cut     无骨切
( Q( x) s2 V$ w3 u' A3 i19.In general, a court bouillon for freshwater fish will contain
0 M' }* C2 a; E$ S' k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# }/ D9 n6 r8 F, d  ^
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." Z! t, P2 k+ d# B" L- v, J
和做海水鱼同样数量的调味料和香料
/ }$ E" j/ H8 L3 o" S20.Anise is very similar in flavor and appearance to
2 A1 M# w0 ]  j& X  X- J- h八角和下面的那种原料有相同的味道2 R( x. X8 G! A! @3 v8 w$ Y0 W
A:fennel  茴香
- O% }7 C* a7 _. b, ]( h* L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 h) J) ~+ {$ w  O3 r& K& F: }' n下面那种原料更像大葱且有平面的叶子
5 {6 Q3 Q6 r! P1 jA LEEKS  似蒜葱 (这边人叫京葱)
* D% G5 K' ]* h* l22.Which of the following cutting shapes refers to a small dice
9 i( l" w& d! y下面那种刀切形状指的是很小的粒(末)
) r( D. v4 m7 D( E% }" o# [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 a* F+ @5 k' J7 k, e9 Y& i# c23.Oil is added to the water for boiling pasta in order to" z: E* @9 w. s" `
向煮沸的pasta (意大利空心粉 )中加油是为了
$ {# L2 J: G8 X7 v- IA:prevent the pasta from sticking and to minimize foaming action.7 B' ^# U) U0 u- @* R: Y
防止面条黏合并降低发泡。
$ N; \5 H/ O7 o* y24.Which pasta dish features pine nuts and basil?
8 H  j" g0 i3 A) Z. y) o6 q2 z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- Q" _1 K" V5 D8 C" d8 d% @  J, YA:Pesto.一种绿色的意大利面酱
1 _( @; {* w/ Q0 \; G) v8 Jhttp://www.tianya.cn/techforum/content/96/563836.shtml
% V( D% S9 _, R1 k" y5 U" m7 w: t1 \  H. _% j) r9 J8 V" K8 O8 x7 h
25.Which of the following is a spring vegetable similar to spinach?3 s" Y: \9 w3 o# ~& m) W$ ?
下列哪项是一个春天的蔬菜类似于菠菜?$ R8 A$ `- U! s/ p9 O4 o
A:Sorrel. 酢浆草。, ~* Q6 Z, f) b* e2 t
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:
5 r+ D, ^' z/ I, D哪位厨师最早带来高水准浮夸的美食
2 l$ R+ a$ T& Y: q: IAAntonin Carême 人名 安东尼·卡罗美
: a1 h3 I0 ~  P7 P# a/ S) y/ x
; _% X# e4 [2 f* J3 Z. C* V4 B; Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' o7 S$ m4 c4 P下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: _7 f+ i$ Z7 @4 {" p7 M- q, S8 Z+ h
A:Cast-iron stoves         壁炉
! n- j8 a* O) @- xhttp://www.usstove.com/products.php?id=6. I7 p4 S- e/ B& b* y
$ a$ @7 y. r0 ~% |
28.The French term used to describe the roundsman, or swing cook, is:3 r2 U* H0 w% t8 O1 ~
法国术语,用来描述roundsman,或摇摆厨师是:
7 u0 Y* n7 f( ^% g: rA:Tournant   图尔南
/ v1 V, k! }3 h4 o$ T) G
  y' s, w& Z# x4 I0 M6 |; t. Q29.Another term for the wine steward is:2 U6 Y: q% Y+ i
葡萄酒侍酒师的另一个术语是:
+ Y9 n* ]6 \+ uA: Sommelier 侍酒师
# r/ v( y" Z" e  c% U. c5 G4 }$ `0 s) m. E5 u4 E
30.Molds, yeasts and fungi are examples of a:
5 h0 _3 ]* w. B- Q1 t( r霉菌,酵母菌和真菌是一个神马例子
7 v0 q; b8 ]5 n# p* z4 U  bA:Biological hazard 生物危害* a* y( ]' G4 F6 X

8 w$ T9 q' x. M& @1 m# {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 ]1 g$ a- E  \+ s7 F0 ~4 p/ f4 L8 p
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 t  U9 A5 ~# K# N3 vA:40° and 140°F (4–60°C)     4-60度7 ~2 I8 P7 C; S" }
) n* q7 j: t! ?- a" \
32.All bacteria need the following for survival:( p) e8 {, k. L1 H3 X8 [; v/ u' P
所有细菌生存需要以下哪些内容:! [3 s. Y1 d- g" e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ _1 R8 Z0 G5 f5 w

9 ^8 M& o+ P2 F# c! ]8 V33.Which of the following correctly represent critical control points in a HACCP system?) {3 I" e" [0 _- O+ h
以下哪项正确表示了HACCP体系的关键控制点?
3 Q$ p1 X/ W3 @. B7 \# RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * i4 N8 {, ]& b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 X# `. [  l; |! o& [

& M2 P4 T; M6 l34.Which of the following is not an example of a carbohydrate?) J9 q) z, P3 j) F. t' P$ ?) A
下列哪一个不是碳水化合物的例子?
' `1 i' U, C- Z6 M; ?A:Essential nutrients 必需的营养物质
, I; Q3 X/ S  [" p, ^* L' P1 j% G6 w# m
35.The process by which a liquid fat is made solid is called:
+ h  @3 y) X/ y2 U% Z. o液体脂肪做成固体这个过程叫什么
$ P! z$ o+ U9 S3 K- BA:Hydrogenation  氢化
* _4 \: y: y- |0 F% W# S( U' ?! l+ n. b2 I
36.Which of the following is not an example of a fat substitute?4 t* F6 u8 D# b; E# I
下列哪项不是脂肪替代品的一个例子; p5 [. I' q0 _+ u7 L! y
A:Acesulfame K  安赛蜜K表; j  }, V! {. T8 Z/ E) i1 a
" b& P+ E/ g" `. F  y
37.Health Canada requires that a product labelled "fat free" contain:
% Q- l2 Y5 K# t2 k5 U0 T9 ^加拿大卫生部要求的产品标有“不含脂肪“包括:' \1 ^% R! s! O; x4 f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 R7 ^' c" _% V0 r
$ h. A, m: v" B38.Which of the following is not a problem associated with converting recipes?
1 @* q/ z. S* N0 v下列哪项是不相关联的转换配方问题?
; ~8 r$ [& Z% V  Y! M" ^7 [A:Unit cost 单位成本  z/ z  ~2 B" H, L! W, r
$ W$ S- V; M8 Y" Y" p. O
39.The condition or cost of an item as it is purchased from the supplier is called:
6 V6 K+ {( t& r- I1 \# X; S  |从供应商采购的物品的品质或成本叫什么+ @3 C' E" `, d! u
A:As-purchased cost 购买的费用6 y) |  C; Z( E% \7 W
: }0 g. `* i/ i5 N) o* u
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 H7 S: a5 a7 l- A9 h' a
在新货到来之前用于日常所求的必要库存量叫什么3 E6 R4 s! b* e
A:Parstock 基本日常最低库存4 J' y4 ^- _8 k- L

: n( K( ]& _' c$ f1 U41.Which of the following abbreviations is used to describe the proper rotation of stock?
# |; x$ t5 B4 s下面那个缩写是用来表明正常库存流程?
5 Y0 B0 C; F  R# T0 k  S8 sA:FIFO=FIRST IN FIRST OUT 先进先出
1 c- h: U& r/ s6 S$ T- _
! b! G( ]+ j4 [5 h42.Which of the following knives is used to turn vegetables?4 |% c! o2 W5 M6 m1 {) }, }: {
下面的那把刀是用来打开蔬菜吗?
$ B" j: K. W* `: TA:Bird's beak knife   鸟嘴刀* J8 u5 y, S+ s6 }3 \2 p0 [. _. S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 g. t8 C3 \2 D" `6 H' n

8 v, g/ X0 E$ ^% K5 Q4 E4 R43.What is an instant-read thermometer best used for?
% ]9 x# J/ S6 a$ N6 w即时读温度计最好用于那方面?
! c5 Z  c. m" i1 O2 m% S( D3 P7 sA:Checking the internal temperature of a roast 检查被考物品的内部温度
% |0 m1 }! r2 y( A7 n( Y- J  }5 w
! v9 L, M: _* P8 B9 J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 q6 n0 a* T0 c' T0 e下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ c' z& q6 y: yA:Cast iron 铸铁
# U+ x* z, v( P0 L* \/ i+ W5 C1 x( s$ X/ z9 V" P' A" o' `; f' u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; J# I6 }( K9 w. G( ?* n, O+ e
哪件装备下面有一个可移动的碗和一个S形叶片?
7 X8 A8 q' \) S+ l  D2 f0 }, t0 QA:Food processor 食品加工机
/ i. n6 H9 a1 Khttp://www.google.com.hk/search? ... iw=1263&bih=572& A! f7 \/ K& {4 O

4 q0 H" z2 e3 j/ J! H46.Which of the following is not a rule for knife safety?
7 u* {# I/ e0 o7 S0 i( ^2 K# l下列哪项不是用刀的安全规则?
# J4 H! x" x& vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 |; V7 [- [: ^, R

5 k. l5 B' v! T. F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( c( R( a' A& l: @. A) x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, O6 C* x/ M, H. Z
A:RondellES
3 T3 t2 @4 {- B% w( q/ qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, j7 d5 g- _5 k1 s
9 h- B0 f5 M: H% q( ?6 N48.Which of the following is a diced cut used to garnish soups?
2 v; x2 a. u0 N+ A8 H4 w# o下列哪项是切成小方块用于汤的装饰?
. e8 c$ r- ~/ F; @) |A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& n) Q7 J% [# A7 e8 Q1 }, p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* e& q3 W" ]  B. O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!!——1 S" q) v7 Q+ z2 b6 V
A:Gaufrette . v, d" h) b- G$ Z7 `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 g6 X+ h" Y& D  }+ c4 Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ M$ H* |/ F+ L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 r1 T; Q% f3 v1 M  u

+ `4 V- s1 a2 W) E- q  x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: f; r/ o! B  \: \0 x
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)8 @1 `$ @9 G, ]' P: C7 B
A:Cilantro 胡荽叶 香菜
" F( _5 N( t/ h1 Z1 w5 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& A; E4 o4 v7 g/ c

, O# ]9 m  w" A) Y! P, R4 u" ~60.Allspice is made from:
8 Q' [* E" D* \5 a$ X 多香果,  多香果香料是什么: a0 x" K* B1 K/ q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ ^4 i, ?( d; S+ u" x+ C# GA:A dried berry 干浆果$ l$ Z5 a! {$ a5 ~# v

9 G5 J2 V) D$ H0 h3 H7 D% B  |61.Which of the following are used to make a sachet d'épices?+ Q8 y8 L% m. K# {) f1 A3 {; ?$ ^
下列哪些是用来做香包德épices?
# y, |/ G. P% c# D! ?' xhttp://www.sachetcatering.com/  F4 {8 b- |# r$ R" M& |$ }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 W. r0 D# B) h8 E5 G3 x
  h$ h( _; L2 V! M/ N62.Which of the following condiments are not soy based?( F6 |3 v- u3 _8 ?3 F3 M# }
下列哪项不是酱油调味品的?3 h! |9 f5 V$ P9 |9 P$ s/ E
A:Wasabi 日本辣根
8 v( W& B  _  w: c
( n2 V4 K4 l* w1 Z6 ?5 Y+ t4 \- @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 \3 n0 r: u2 s& b1 E3 ?. ~7 n, h
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:
; |3 @. @" m$ t. aA:Pasteurization  巴氏杀菌" ?( r: D; k3 s; ]
# M, |' M: H; a8 G1 e& Y
64.Which of the following steps is not the correct procedure for whipping egg whites?
( i' r+ l* ^( d  _) d' ]  |下列哪个步骤是不是正确的蛋清搅打程序?9 i5 y0 P% ~% H! G( `" i( ~3 X1 @
A:Allow to rest before use. 允许休息后方可使用。( v" ]  N( b& F  w1 V
& |+ ^! y( o- d/ F" p: w% c: ^
65.The weight of a large egg is between:一个大鸡蛋重量介于:! L0 G  m7 U! H, K
A:56g and 63g 56克和63克
) z" p" m* h3 s. \. J+ _/ A1 h7 g, Z- g3 q
66.Evaporated milk is a concentrated milk that is produced by removing$ e; W5 h' R9 D
炼乳是一种浓缩牛奶 是去除什么做的! _2 v) y8 c7 c8 F8 H5 X$ J2 ^2 a
A:60% of the water 60%的水
7 h, v# @  t+ C+ Q+ c0 w6 K* u* s) ]: T0 g3 r
67.A method of cooking that transfers heat through a liquid or gas is:$ c6 y7 o" h6 y4 ?/ [; h
一种烹饪方法,通过转移液体或气体是:' @& _5 o$ u0 ^& U3 _
A:Convection 对流
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7 g! v3 H5 H( S3 q5 w. Q  O) K68.The cooking of starches is known as  烹调的淀粉被称为; [& H4 G7 e8 s! f7 d1 T3 j* z* t" N
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 I! B! O# A" w: R0 Z6 AA:Braising 烤1 |7 W% x2 R( O
3 w5 E/ K* L3 ~5 b& \: u
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:7 y1 Y) F1 s# g
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ X7 k# v% _$ G2 G1 b

$ ]3 j) O" I; `$ s  g71.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) c, k, B+ h3 M  C# z' g
A:Fumet 原汁, W3 x* v. G. Z* W, ~5 D
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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
' |1 y! G' {" B; M, ~6 Z) QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* i" O3 ^- g: g$ w

( K: P1 l8 Q' Q3 t8 a! e" k73.Which of the following is a principle not used in stock making?
7 M4 Z3 C* x) s; I" p+ U, V0 D下列哪一项不是用于制造高汤(低汤)的原则?' b3 Z* P5 h$ Z5 s) `6 T, G
A:Start the stock in hot water.开始在热水中操作1 {& }# Q* q# R. k2 Y. |
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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
8 a8 s1 O8 p, [! R$ |) SA:Remouillage 法语熬汤- D/ C% l3 C0 X3 v; c, X
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