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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。1 Y' A/ A: z; V6 t5 i) N
0 V% h% I' ~  R) z1 f% y
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。
  D% c- j- m$ ^# V1 I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. z) _4 O% B7 T
1.Which of the following methods should be used to determine doneness in a New York steak?6 J- i! `( H! E
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)
/ R8 n4 t  r/ \- h: C. uA: pressure touch. 压力触摸9 f7 I; p; e  u# i; E( g) F- t
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% V* o/ j$ L5 N7 \) j. @  E7 R
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
! L$ r6 E" Y+ AA: acid  食用酸
$ \- v. A+ R- y' i1 h8 O/ T3.Vegetables are major sources of which of the following nutrients?0 f# q" U; N8 O9 o$ X+ n% L
蔬菜中包含的主要营养有哪些# u! w! s4 N( u$ I, i/ D
A:vitamins and minerals. 维生素和矿物质。
6 X- X- a: u" ^  }% H! {  e) w2 V4.Cauliflower is commonly served with) a: i% m: F2 t9 b9 @" ?
花椰菜(菜花)最常见和那种酱汁搭配8 m* H$ H; e2 Q5 ]& g+ t
A:Mornay sauce. 奶油蛋黄沙司3 H9 Z( E9 G) t0 Z7 E. S- r! |
5.Which combinations of products are found in pie dough?  T* n, O1 ]9 G
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)* ~) x! I2 j6 E& {( W, Q  i0 S& Z
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- L, T5 i& W7 k: C3 y6The French term for mussels is 法国语青口(海红)叫什么9 S/ M9 y6 f3 g, \! g0 h! V
A:moules.法语青口,海红4 R  j& s$ |) v0 A
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" }* O+ s/ z9 {# YA:faintly fishy. 稍微有点似鱼味
3 N! o$ b2 k3 l; C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ N5 M3 S4 s0 H9 K
A:2 days. 2天
2 o7 {% L' p: y9.What are the principle ingredients in ratatouille? * h( v' A* q( L3 V6 r; z$ b$ f
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 F+ @8 w) Y8 b* sA:Zucchini, eggplant, green peppers, onions and tomatoes; o: L8 b) s1 w! }, ?. K
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% r; \- D) b) g6 r" h, k2 q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 m1 I8 v' t" N3 t: @: H/ `
A:cook food in quantities that will be used up within 20 to 30 minutes.! W; V5 f7 r6 P8 |
大批量烹煮食物要在20到30分钟内9 [) ?0 O" M* ^9 p- A
11.What person has the authority to issue a Health Permit?
: i- @# d, A1 x谁有资格颁发健康证(卫生证)。; g% _3 v3 ?, h6 @3 _
A:Medical Health Officer.
8 w& M- s% T+ x- V& r医疗卫生官员。
( o( k$ `4 |; t( q) A12.For what period of time is the health permit valid?
# D: x0 N/ r) Q4 j+ h健康证的有效时间是多久?
; N& ?$ g  N  f- w+ C: W' u. y& dA:12 months.12个月
8 o' H/ }& V, ]; I13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 z( \, T, `9 r; n$ F在食物和饮料准备区,通风系统换气的标准时什么4 I5 ^9 B: Q# u
A:08 times each hour. 每小时8次* X) _% c+ m6 r) @7 u' n5 R
14。The minimum temperature for manual dishwashing in the wash sink is
  i0 ]& Z$ [/ b; e5 U+ T# m# K手工洗碗,洗碗池的水温最低多少度?* A3 K7 k$ z4 ]/ c7 ]4 V
A:110 degrees F (43 degrees C). 43度
- X0 X2 B$ z; a" v4 q2 o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( V( |) C( G& w# Z) |) ^$ t用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 V, U' P+ z3 Z4 L8 A3 q. ?( TA:180 degrees F (82 degrees C).  82度# p6 E( I- }1 y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, Z+ U- G6 p; F# O7 u
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 n* ?( K" g3 P0 m
A:en papillote.  法语自己理解9 U1 m( c# Q8 m
17。Wing or Club is considered a
2 O! O  Z- C3 j1 L, P9 ?翼和CLUB 被看做是一种...% C/ f7 v8 h0 g3 r* h7 s1 L
A:Bone- In Cut     带骨切
6 k+ I+ z: i* `) x9 \7 ]; P18。New York is considered a   纽约牛扒被看做是一种( ~8 B/ z, R5 d/ s* i; F
A:Boneless Cut     无骨切6 {5 R, J- z4 N6 A5 c/ a8 _
19.In general, a court bouillon for freshwater fish will contain) q9 ^! i8 `& ]9 A& t3 _' }. ~
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% R3 k7 p0 Q5 L
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ k% |/ m8 m: @& U+ s
和做海水鱼同样数量的调味料和香料5 r% Y; X8 a" x7 I, _4 {, @
20.Anise is very similar in flavor and appearance to
* K0 L  ^6 F5 U& i/ ?7 q八角和下面的那种原料有相同的味道2 D) D+ b8 Y4 O# F. s
A:fennel  茴香
- a. I: w' J- w21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, a$ o: N- s3 a4 b* }
下面那种原料更像大葱且有平面的叶子
. ]# y) R* t: v) C0 Q7 {* bA LEEKS  似蒜葱 (这边人叫京葱)
7 S- d8 l, `! i- U' n22.Which of the following cutting shapes refers to a small dice7 x7 \% H& p# m
下面那种刀切形状指的是很小的粒(末)
# q6 H" ~% |! x  \% J! @A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& }0 Z5 X$ v7 E3 C) d: `$ D23.Oil is added to the water for boiling pasta in order to
9 ]* ~0 s2 P# q向煮沸的pasta (意大利空心粉 )中加油是为了
1 S# ^* v7 n7 A2 n- HA:prevent the pasta from sticking and to minimize foaming action.; R1 g$ Z% H% r* c2 u+ \2 J) R
防止面条黏合并降低发泡。
- p) O6 `0 U7 q24.Which pasta dish features pine nuts and basil?
4 F( a% j0 U3 i2 V下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 a' {' @4 S. O8 X* oA:Pesto.一种绿色的意大利面酱 & ~8 K4 I: c% ~
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
3 N* ]) I) }" Q: b& s) z下列哪项是一个春天的蔬菜类似于菠菜?% o5 n9 A  h% {8 X* {! h( e1 O
A:Sorrel. 酢浆草。
* c( B, Q& I+ 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:
4 K& F* F- _, o+ V哪位厨师最早带来高水准浮夸的美食
% e) V4 }2 O$ q; p8 w5 HAAntonin Carême 人名 安东尼·卡罗美; {8 n8 r+ B- h! x
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 X" y8 e. e: s- r# _& ?; I+ }  G9 G
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ N: U5 I1 \' rA:Cast-iron stoves         壁炉
7 C6 p; b* z8 G$ ]- Xhttp://www.usstove.com/products.php?id=6) v; U: s9 u6 }; A

' R  @  V) ?3 Q) s) V0 d6 n4 d3 D28.The French term used to describe the roundsman, or swing cook, is:
9 g& z6 J& E0 s法国术语,用来描述roundsman,或摇摆厨师是:: a3 [- N: Q1 H  u1 n& n$ j
A:Tournant   图尔南
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' J- Z; d6 I' X/ Y29.Another term for the wine steward is:
# P  W$ V% r, w7 K1 I" [, R( g葡萄酒侍酒师的另一个术语是:9 a5 C) J# X" k( s! q3 U7 H
A: Sommelier 侍酒师
* ]' e& z  a, d& w: G. |$ {8 |( S! z) r" Y& H' }
30.Molds, yeasts and fungi are examples of a:
. ~* N+ M" ^+ `5 b' G! L霉菌,酵母菌和真菌是一个神马例子
% M  u5 f4 i7 n3 K2 uA:Biological hazard 生物危害8 D* _2 m! e3 H! O$ C# `5 ]: D

" s9 d) }. U) e6 Y1 J+ k  h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- R  d3 z1 G8 f: @
根据加拿大食品检验局,食品的危险温度区在多少之间:
* a$ C2 H+ w5 c7 T+ G6 X" ~! E1 ~7 MA:40° and 140°F (4–60°C)     4-60度" [  ?0 K2 z6 q" B3 a2 t+ b! {" V
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32.All bacteria need the following for survival:3 k: U! E( c5 J' G+ I7 R$ w4 _
所有细菌生存需要以下哪些内容:
7 U5 G' |5 H; S2 F, a! s* CA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' o% B5 ~% x) k9 i
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33.Which of the following correctly represent critical control points in a HACCP system?
3 l" O% g: \0 P" k6 V5 C以下哪项正确表示了HACCP体系的关键控制点?" x+ D: E! S( `5 r& h) K/ @, Z  D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   i. F- L; y% @  ]& N9 s0 ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% e! t* x4 X' c" r. v+ `
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34.Which of the following is not an example of a carbohydrate?
, ^6 b  G  o% u! m$ ~4 q. f+ }5 }下列哪一个不是碳水化合物的例子?' S4 ~2 `. z2 r. N
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:9 t! J' Z  c3 s% m
液体脂肪做成固体这个过程叫什么: Z# k& s/ r" _# _8 r6 k$ T2 N
A:Hydrogenation  氢化
7 |- G7 r8 V! R$ o4 l  \, Y4 N+ `( N; v  b' O" q- q
36.Which of the following is not an example of a fat substitute?
/ `" r2 |0 B" S3 R- n下列哪项不是脂肪替代品的一个例子
5 H; g1 S/ d/ I- yA:Acesulfame K  安赛蜜K表+ K8 I5 Z8 W1 i) O8 f$ C

. q: X7 w$ z# d- t37.Health Canada requires that a product labelled "fat free" contain:' u! G/ e  V/ q& `" ]& h7 m
加拿大卫生部要求的产品标有“不含脂肪“包括:! m# k5 F. |& {- ^' K9 {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 J  T2 R3 G  U. K% W1 T

& S4 \4 R8 U: S) V1 g" J5 b) N4 D* j38.Which of the following is not a problem associated with converting recipes?5 I0 d# P' M3 S( H; P" R; i1 a" f
下列哪项是不相关联的转换配方问题?
7 c! [* w: m8 N( v- zA:Unit cost 单位成本; {: U4 U5 [, R8 a) Y9 \
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39.The condition or cost of an item as it is purchased from the supplier is called:
. @) a4 r/ ?( s" O+ [( J从供应商采购的物品的品质或成本叫什么
: k* g* r9 }, Q" r' ~6 ZA:As-purchased cost 购买的费用9 _7 A. J( E8 K/ C: I9 x7 O

1 r- S( t8 [" f40.The amount of stock necessary to cover operating needs between deliveries is known as:
) f$ D; u4 B# x* P6 n* T在新货到来之前用于日常所求的必要库存量叫什么  B+ M# {0 ]$ _& u; p3 L1 L
A:Parstock 基本日常最低库存
2 I0 J3 H4 [# `8 p7 H; r1 e  n# W7 R
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 A# e0 [" d+ F, v! \" u# s
下面那个缩写是用来表明正常库存流程?
; W. V. _( J8 u, z2 ^A:FIFO=FIRST IN FIRST OUT 先进先出
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3 N. b/ \3 z8 |" G42.Which of the following knives is used to turn vegetables?
) E9 n  a" l; R" I% }% i9 h下面的那把刀是用来打开蔬菜吗?/ h% |/ S1 u* x; B! E
A:Bird's beak knife   鸟嘴刀
! ~9 A% m7 R5 o5 W0 Z7 p9 `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 U* g$ \9 ~( W! H8 c1 a

. P/ B; @' u8 `43.What is an instant-read thermometer best used for?3 d, ]9 K  v" S) ^2 L$ S( ^; \
即时读温度计最好用于那方面?
5 Q9 f" y, ]. e% [# f) tA:Checking the internal temperature of a roast 检查被考物品的内部温度
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! k5 l  o+ `+ Y- H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& h8 {1 ~- k: o; W- Y8 h下列哪些金属材料受热均匀,通常用在铁板而且非常重6 p, J" f, L* U8 A. h
A:Cast iron 铸铁
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; p" g1 \; A' n$ A& [. V0 T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ }) O  _' Y) b1 V
哪件装备下面有一个可移动的碗和一个S形叶片?5 ^( N# Q/ j3 z- A6 ^9 T/ J
A:Food processor 食品加工机
+ [; _3 ^% K+ i2 a3 E; ~http://www.google.com.hk/search? ... iw=1263&bih=5723 `9 ?5 [5 j! }" Q. j

5 d* P8 E) m: i: [+ g$ z- }46.Which of the following is not a rule for knife safety?) B" t0 G6 O- Y
下列哪项不是用刀的安全规则?) J& C; q# K7 g. L1 C3 U% D. W
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( u3 d4 T" X: {: ~
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 o( A* w- F% k' a0 {% t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" Y5 @/ T/ o4 z  P( c% y' N
A:RondellES + ]6 C( A1 }/ d( k7 ~  n8 r1 G9 q% W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( ]3 |1 L6 D/ k4 s0 @4 i
" G7 X/ \* R* F& _+ `48.Which of the following is a diced cut used to garnish soups?; a* g/ |$ l  Y3 P
下列哪项是切成小方块用于汤的装饰?4 h" o) c4 y5 e0 L  H
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, D9 T& f4 \% C2 T$ J$ W4 f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 S0 i0 `4 l# V4 F! b; 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!!——
9 t+ S% o6 I! _. q3 V7 nA:Gaufrette
; H1 n+ ?0 G) c  o; d% Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ t+ |, U8 X( }) A0 S# x: F' z. c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# ]: `, n7 W7 ?6 P( N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 b% o' c) z  g/ q

. b6 R7 f2 w9 u" z. i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: G. T6 H$ G$ [- k! b) y' i/ R+ {
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)  @1 r7 L2 ]! B( n- m8 Z( h
A:Cilantro 胡荽叶 香菜4 @$ }* }* R6 R4 K+ D2 D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: I% h4 _/ Z( M! Q9 w' n
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60.Allspice is made from:
; b: ?' f7 i- r. ~ 多香果,  多香果香料是什么
0 x& H7 z8 i2 l9 o( a% ?" Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ G1 l: I5 D1 H3 t9 IA:A dried berry 干浆果
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% B7 G) Z3 F1 X; e- X61.Which of the following are used to make a sachet d'épices?
. Z* u( j1 _  r: Q0 ^, Q% q下列哪些是用来做香包德épices?7 X. \0 T9 Z6 W- C6 M- x5 w3 c
http://www.sachetcatering.com/
! W& ]( h$ A6 h& `8 BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
- S: ~4 I1 c9 N/ q$ }下列哪项不是酱油调味品的?' J/ `9 K" z- u; G* `! _
A:Wasabi 日本辣根* ?4 a; V* p( ^+ t2 e. `

; T' I1 I8 S( `# [+ ]; ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 C! P& {; F# O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: R) p! M3 _9 _. i' I: s0 oA:Pasteurization  巴氏杀菌
" o$ `: K6 b9 Y  X" c) N- [( n  K0 t& W% `+ J: O: e
64.Which of the following steps is not the correct procedure for whipping egg whites?
- h" ^6 T7 `# G2 `9 \: n( i下列哪个步骤是不是正确的蛋清搅打程序?2 G3 T: M9 o* y$ A1 O
A:Allow to rest before use. 允许休息后方可使用。, `4 x* P, I% Z
/ J1 A3 T* s" T5 f
65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 U: |0 ?3 W$ Q2 S/ _' }A:56g and 63g 56克和63克% Z* ]+ a3 S4 u# W
5 c* D6 w  E4 l" U
66.Evaporated milk is a concentrated milk that is produced by removing  L8 [  j! S4 @
炼乳是一种浓缩牛奶 是去除什么做的
8 f& w$ F0 A" D+ H# e+ ~5 ?A:60% of the water 60%的水# P* D. m  l' k3 g9 ~

2 P. X9 X8 K, V: U# C6 z6 B2 e  ?67.A method of cooking that transfers heat through a liquid or gas is:
+ R  m( x2 m) {% p7 t: B% {4 b一种烹饪方法,通过转移液体或气体是:
- H, r3 \, M  S# l5 QA:Convection 对流* t9 _8 _; G! a8 A% p! @8 `4 j
0 X4 }8 v- B5 C, o$ u
68.The cooking of starches is known as  烹调的淀粉被称为# i0 D! }7 G9 a" t! U
A:Gelatinization 糊化8 G2 M6 ]6 j/ J% p/ N

* {$ M! z2 n' W- d; Z1 g; _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 z, T$ \1 @/ P3 ?) @
A:Braising 烤" [( ]. W# }1 q& O' {

# R. `' K- j! u/ a8 u; g2 ?9 c70.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:- Y) Y" u! {/ {* h' ^$ r+ v
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; v- O2 N9 Y: A' d
! k  {- x7 z  w& q) J$ p7 |4 E71.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
$ U8 J; I* C; }$ UA:Fumet 原汁
6 U* T8 \; D! P8 ]7 X# I( A+ J& I3 F0 a. q  o
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
  ~; w$ r1 m* H$ YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 M3 }% V2 |2 U8 `4 w

" Y# \! S. A  S2 j: y( d  S6 J73.Which of the following is a principle not used in stock making?
2 K5 a# f1 e& m3 C# y4 a6 N9 M  N下列哪一项不是用于制造高汤(低汤)的原则?" T1 k& N' x9 V# T& j5 G. V
A:Start the stock in hot water.开始在热水中操作
9 v3 \$ m. Y# G$ m. i) i! \6 \4 J5 ^7 O- ]1 B0 O& f6 P7 G  n5 Y
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+ r. J# O$ V' q6 b' y
A:Remouillage 法语熬汤1 g9 c# r/ Q! q8 ], r$ j2 w
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