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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。6 u2 R0 L2 h7 W+ [- Q: s

5 {: s, m9 F( W# A/ S! ^" D5 s& J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。
/ Z: r! a8 `: 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
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9 k% M. [# U2 W$ d' W* k, y
1.Which of the following methods should be used to determine doneness in a New York steak?$ y+ ]& A! P% p/ g. j4 ^6 V
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)
/ O2 ?1 S8 G: k8 N2 K. A) iA: pressure touch. 压力触摸
. C( ~  E1 f; z/ {2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* u5 u; j, G% m" ?* T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 J) X/ V6 K" V/ Z( }3 {A: acid  食用酸
1 {+ F( K! \6 ^5 y. I3 k3.Vegetables are major sources of which of the following nutrients?( _7 S8 a5 N, O. J8 H8 e7 o( @
蔬菜中包含的主要营养有哪些
. t% D& M3 O& O: u" m% z; A! P# j  YA:vitamins and minerals. 维生素和矿物质。
2 V5 N8 j1 E. ^: b4.Cauliflower is commonly served with
+ L; z* G5 K$ X! q2 ^花椰菜(菜花)最常见和那种酱汁搭配7 A, Q+ t( E  d; h) _; C9 P0 |
A:Mornay sauce. 奶油蛋黄沙司
& k9 y2 H6 R6 r, }2 j5.Which combinations of products are found in pie dough?
( M3 D. k% I7 p1 w下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: x6 R2 Y9 k+ y7 ?: @A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ @: b9 `+ i, r0 }3 X6The French term for mussels is 法国语青口(海红)叫什么' H0 k3 Q% F1 _  u
A:moules.法语青口,海红
/ G$ o, g- z( W7 i$ Z0 y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 }2 h4 \, k5 [  `( ^
A:faintly fishy. 稍微有点似鱼味: ?! W; y6 ~  X. l* ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ C; s) X4 ?+ V: n' K# t7 EA:2 days. 2天
% z/ n; P, |9 e' b; Z9.What are the principle ingredients in ratatouille?
  J- I2 k# h) S4 ?+ f, S4 Q% Q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ p* _: \6 F# c- }% e4 H
A:Zucchini, eggplant, green peppers, onions and tomatoes- U* X: Z8 F1 x; A
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ I3 Q, T4 e$ K2 L10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% v# g8 j: d  i8 n  }  Z% O
A:cook food in quantities that will be used up within 20 to 30 minutes." {8 r3 u/ C/ n3 y2 S1 d1 v
大批量烹煮食物要在20到30分钟内4 V1 y, L8 u) i  r# F4 j
11.What person has the authority to issue a Health Permit?. l) c& P9 E# M; E+ ]: [
谁有资格颁发健康证(卫生证)。
# `. }1 N; z, f. J2 pA:Medical Health Officer.
! W  J1 u: D. H) X0 s医疗卫生官员。
: w) {+ H/ }7 Z2 x  f12.For what period of time is the health permit valid?/ R7 E) U) P: S$ N
健康证的有效时间是多久?) t; _! T- E- |! E" \- [
A:12 months.12个月
3 L6 C) E$ o4 h8 L1 E13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 ~# P8 z4 ~4 }* X$ c
在食物和饮料准备区,通风系统换气的标准时什么1 L! }# `2 r6 x/ D/ m
A:08 times each hour. 每小时8次
8 \, W) O) D1 y+ @: N14。The minimum temperature for manual dishwashing in the wash sink is
1 v" ~8 D3 W8 U, l. p手工洗碗,洗碗池的水温最低多少度?3 s# ^& K' m' D# q
A:110 degrees F (43 degrees C). 43度) a% D: P' H8 n
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; f+ T3 H- J+ ]' D用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# {0 `3 }$ E. D. h. `% v9 xA:180 degrees F (82 degrees C).  82度. [9 U7 Q  t2 o6 h! ?- O9 c- n
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# v+ i  y& ?1 M* y/ `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' h; s9 W: ^8 m$ I, hA:en papillote.  法语自己理解# n' a+ e9 Q% y& e1 w3 l
17。Wing or Club is considered a5 ?# w4 \, Y* F! c' m* H/ h
翼和CLUB 被看做是一种...
3 y/ z: I+ q2 {2 m5 E, T' cA:Bone- In Cut     带骨切
9 b- i5 o' n6 r# u4 V18。New York is considered a   纽约牛扒被看做是一种
1 i/ a  e: s) T3 e; \  J  ]& ^A:Boneless Cut     无骨切2 ?# M! A  @7 n8 H
19.In general, a court bouillon for freshwater fish will contain
/ _5 g  }- }4 L: u: a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% d# V* x6 P; _" u
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! O+ ?: Y" n4 T0 E  j1 n3 W, f  i( \: G和做海水鱼同样数量的调味料和香料4 d3 E& {# t" c$ L4 a7 S& T  A
20.Anise is very similar in flavor and appearance to
+ w$ a+ X- M! I+ {; }八角和下面的那种原料有相同的味道
( w. _  ]2 V( FA:fennel  茴香
# j' A0 w$ C: K8 q: Z$ n21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 ^5 }2 R* c' k+ N! C7 w下面那种原料更像大葱且有平面的叶子) v2 e; [1 m5 J
A LEEKS  似蒜葱 (这边人叫京葱)5 ?3 p( P) l; ]6 i6 O& s
22.Which of the following cutting shapes refers to a small dice& I* A4 T" s' v& h
下面那种刀切形状指的是很小的粒(末)
6 P. |( ?+ ^, {( nA:Brunoise. 法语: 粒或者末,先切丝在切成粒。" k, D6 W, H1 _# [
23.Oil is added to the water for boiling pasta in order to9 |1 M# I' W9 Z* [
向煮沸的pasta (意大利空心粉 )中加油是为了, o( J' Q% }+ s: I5 c0 t) ^6 B- E
A:prevent the pasta from sticking and to minimize foaming action.
9 q+ r: D0 f; \; [3 l防止面条黏合并降低发泡。
& c; U8 [/ T7 u' F4 M% t2 a" Q24.Which pasta dish features pine nuts and basil?' [6 ~5 a& a; c9 E5 I* o: G
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 ^1 l: E, l1 l$ ?/ E- K( f- z- eA:Pesto.一种绿色的意大利面酱
5 @1 E% E* X# y6 X) h7 [http://www.tianya.cn/techforum/content/96/563836.shtml
6 Y( y* a, N, s; B: I: O( r$ }7 b4 w5 a
25.Which of the following is a spring vegetable similar to spinach?
$ C9 ~& C( L8 J5 E下列哪项是一个春天的蔬菜类似于菠菜?' ^8 c; r, M" @; D5 e6 x
A:Sorrel. 酢浆草。
& k: [! ?9 H8 {- u1 Q  B$ 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:% C/ R! z  q/ C0 I+ r) S0 K7 M
哪位厨师最早带来高水准浮夸的美食
5 |! h- }* @: q& @4 }AAntonin Carême 人名 安东尼·卡罗美, [5 {+ X, r2 f9 W2 }& a! k
0 X7 u; u% r+ g# ^1 n4 a
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) B" {, |; d  Q2 C4 H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# b% i7 \! W( D' E3 N1 L1 c* F; kA:Cast-iron stoves         壁炉
. H; P4 R0 ]: E3 jhttp://www.usstove.com/products.php?id=6
1 q) a$ }0 S7 P0 a$ T+ V
6 z& {; D6 d+ ?7 c* `4 c28.The French term used to describe the roundsman, or swing cook, is:
' Z' n4 j( N2 J: w法国术语,用来描述roundsman,或摇摆厨师是:
# Q) ]5 H7 L& Y# |# VA:Tournant   图尔南
+ r$ x* @/ d$ \3 S0 W% q* e  X* [: G
29.Another term for the wine steward is:
5 ]6 U5 C0 _" Q3 O葡萄酒侍酒师的另一个术语是:# |! A. i0 i; {' Z- T
A: Sommelier 侍酒师
9 j* c% G* y  p" t/ `& Y  ~
+ M! O& v4 q2 m30.Molds, yeasts and fungi are examples of a:
/ O- Z: N8 `0 T& l5 q霉菌,酵母菌和真菌是一个神马例子9 N! f+ ]) t  S0 Z$ {' C' e( F
A:Biological hazard 生物危害
- y- `; Y; ?: {" G; k% I+ ~6 _
2 @6 \( W/ w" h% i$ L% x+ ~- Z4 n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 ~3 E. Q6 j( h" ~. S- U/ X1 J
根据加拿大食品检验局,食品的危险温度区在多少之间:8 T* W. w3 f+ [2 M8 Z4 n+ a) O4 Z( `
A:40° and 140°F (4–60°C)     4-60度: \' r( p8 U; }9 ^1 N; x" @, c

7 Y6 {1 M: U) j  [7 K/ |" E9 p32.All bacteria need the following for survival:
! k2 q# g, }# a. I6 ^所有细菌生存需要以下哪些内容:4 C9 K1 c& C9 ^* i% G
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( Y5 C4 v! z/ d5 L4 o0 A. M+ ^

! x: Z' c: Q$ F- A: Y33.Which of the following correctly represent critical control points in a HACCP system?
$ L; ]2 O" H4 c! Y以下哪项正确表示了HACCP体系的关键控制点?9 n* g0 {: E! ^1 l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # E* j1 `7 U" z8 N5 U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 t2 `4 L' h! B7 U

0 y& L/ r  K9 I34.Which of the following is not an example of a carbohydrate?: g9 N4 [6 j5 n8 }/ y0 b2 Z4 b. X+ s
下列哪一个不是碳水化合物的例子?2 g% t2 `. k& ~, g. t
A:Essential nutrients 必需的营养物质
0 x$ l6 E& O+ n8 x7 x$ M/ i3 ^& W( f5 w+ F3 y: l
35.The process by which a liquid fat is made solid is called:
" B0 K/ n' ^8 F! o0 J0 G, I液体脂肪做成固体这个过程叫什么4 Y* q- k9 F7 K6 u
A:Hydrogenation  氢化/ F, c+ M3 Y5 j/ e7 r2 p- o3 s3 K* K
8 C0 ^! d8 ?4 r8 V' G1 f
36.Which of the following is not an example of a fat substitute?
3 q  T- E$ }$ J4 a; e下列哪项不是脂肪替代品的一个例子
6 A. U7 U- U9 ^( ]0 h+ X' aA:Acesulfame K  安赛蜜K表% D" C7 A! `) [/ Y+ p

( P9 B7 n, T2 W% L( {37.Health Canada requires that a product labelled "fat free" contain:2 m; X) ^2 j9 m, `; v' ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 g% |" Y4 [; R6 PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& H) v/ a3 V* s4 S" Z: m
1 Y" z1 W: s2 f5 i9 g& T: X38.Which of the following is not a problem associated with converting recipes?* m" G; w: F) Y  b! u/ b; b" s
下列哪项是不相关联的转换配方问题?7 t" g! Q" b& B1 l
A:Unit cost 单位成本
- Y$ w2 E8 r8 N: e# z& [5 |3 f3 K( B" v+ V' S
39.The condition or cost of an item as it is purchased from the supplier is called:
; S" X) ?& x$ A; s  k5 g从供应商采购的物品的品质或成本叫什么
3 c5 g' E2 ^/ U$ S0 YA:As-purchased cost 购买的费用) J' U) S  b5 L
0 m* @, ]! t3 I$ p$ s5 S& Q& G
40.The amount of stock necessary to cover operating needs between deliveries is known as:1 T% j" P* h! F4 x  y" l' V! X3 B
在新货到来之前用于日常所求的必要库存量叫什么& C3 S8 k# P4 w% h: N4 X1 j
A:Parstock 基本日常最低库存. V, s! G8 S4 K

# B3 C- A$ R8 L41.Which of the following abbreviations is used to describe the proper rotation of stock?- {7 V4 g- e9 T- i* _! m
下面那个缩写是用来表明正常库存流程?
9 i& L; O0 o, O* ?( m$ cA:FIFO=FIRST IN FIRST OUT 先进先出
* F! z6 }5 ^9 \  _, E4 Z6 Q
; f+ R! G0 `" |42.Which of the following knives is used to turn vegetables?
$ ^; l: f" i4 l) V2 c0 r$ [下面的那把刀是用来打开蔬菜吗?: w/ L! c5 C" k2 j4 O) q
A:Bird's beak knife   鸟嘴刀
9 v" W4 `# Y" W' _4 |# _) khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 k3 E% d8 ?3 y7 s( U% w* L/ G, [' \. R8 _" A) e4 G2 V! k! N
43.What is an instant-read thermometer best used for?
0 q6 }+ f) ~8 u9 J, P即时读温度计最好用于那方面?
% ~4 w5 m$ M. y& c; L8 HA:Checking the internal temperature of a roast 检查被考物品的内部温度( x# e' {' p$ o2 Z
& C$ c2 [5 d( Y  L, I# Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 o9 D+ |! [' F' V: n; q下列哪些金属材料受热均匀,通常用在铁板而且非常重7 ]; h2 P* f4 A8 _' j! L
A:Cast iron 铸铁
8 j; b3 K- i2 G3 r3 D- n* i# W& h" ]! `& K* ~. Q: R
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 T0 }4 e. T& a哪件装备下面有一个可移动的碗和一个S形叶片?4 u5 _/ z' v' [9 Z5 D/ ]7 i
A:Food processor 食品加工机
5 w( G- E6 c9 X+ M  M' [http://www.google.com.hk/search? ... iw=1263&bih=572
3 W( L2 j) T9 ^0 o' v* K$ q: J- L" Q
46.Which of the following is not a rule for knife safety?
' D" l" A7 H; M6 X& T3 L" n: T( [下列哪项不是用刀的安全规则?* w* D' s8 \: d7 v+ i' Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 d/ L* C: g/ W* X: _: Q' \# s; |2 ]* I: w+ X8 p
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 m1 @+ ~5 Z. r7 F3 i, Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ b; _; l! Q) }
A:RondellES
8 w( Z9 n- ?$ F0 y" s8 ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 `# h; ?9 r/ Y, {
0 Y6 e5 ~: k) Q6 x
48.Which of the following is a diced cut used to garnish soups?
% z: p4 r6 @0 I' o# U$ {  p& U4 ?下列哪项是切成小方块用于汤的装饰?3 b3 {& P# l. |
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 T6 I* ~2 [6 Q; W5 E6 x" |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ j5 |0 b: X0 F, n/ m( m3 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!!——
( e/ S4 j  V" a* S7 aA:Gaufrette
( G# d$ `7 ]& A" |6 _7 Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  N( K0 N- @' H. ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% f: }% C' x! M7 ]8 m4 X+ E/ gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ J: b7 f& U. F

; `' X# L% S6 Y3 p+ f; u8 f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: w8 Q) f- k- l( E) w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). m9 ?1 z7 E. ?
A:Cilantro 胡荽叶 香菜) n! {% V. P. ]& w" V1 _& y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 L% x; T, {$ o6 {! J6 f3 d- Z
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60.Allspice is made from:: o6 \! `" P2 H! f& I
多香果,  多香果香料是什么
5 ^& B* N+ s$ Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 O. y$ j  K( sA:A dried berry 干浆果4 E: j/ S  p8 R  M% w2 _, c
; n, U- y- Q: K; }5 |
61.Which of the following are used to make a sachet d'épices?; [5 S8 B. @& Y) |" F" r2 w4 j
下列哪些是用来做香包德épices?
2 Y, W9 I: _/ t0 p* b  @http://www.sachetcatering.com/
- C7 h5 t# G/ U( pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& @  _. a6 b0 o& E1 y
; o# v+ |& E$ b" r: T/ Q: {- q
62.Which of the following condiments are not soy based?9 D0 [& u$ E/ R4 K1 O
下列哪项不是酱油调味品的?3 k8 {1 E0 T4 d* k7 a& y
A:Wasabi 日本辣根
5 \+ p! C  j" v, t* j% u7 |+ u5 h! z/ R( I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: \/ t4 [/ Y% X8 U" g, S! o# P- f
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:
) a( a& G: m9 x  B; NA:Pasteurization  巴氏杀菌
% l2 \- Z! s' I3 e/ K& M
2 z  ^7 T( o8 Z, A7 r5 A) `& s64.Which of the following steps is not the correct procedure for whipping egg whites?
% O# y& v: f8 M1 R! Y下列哪个步骤是不是正确的蛋清搅打程序?
6 \( m$ E, n4 @! i! WA:Allow to rest before use. 允许休息后方可使用。
: |! I0 h+ p; q  Q$ g3 F9 s+ Q# H% `4 H0 z* }' A
65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ T' Q* H  ]' K- H$ @A:56g and 63g 56克和63克  D' A% ~  M# y8 s
' `+ L2 S! G# \4 l: j$ e
66.Evaporated milk is a concentrated milk that is produced by removing4 O' o3 d9 M" a* ?/ U7 K
炼乳是一种浓缩牛奶 是去除什么做的
" G* H3 i+ K$ C+ K" v0 T3 Q( D( w' HA:60% of the water 60%的水
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3 N# t  W$ A' r5 n6 v67.A method of cooking that transfers heat through a liquid or gas is:
; t+ {* ?6 I# e3 ^一种烹饪方法,通过转移液体或气体是:' _1 ?  I# Z- f
A:Convection 对流9 f0 B5 i# Z2 r8 Y
' l) x, @) W1 N/ \% O
68.The cooking of starches is known as  烹调的淀粉被称为: k1 y* G; q! m. v
A:Gelatinization 糊化& V  n  V3 |) f4 b, E

# {  o8 V: `' ~5 s6 m" s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) K5 d, b7 s2 h) T- IA:Braising 烤
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/ {& P& A; v: k0 |6 w8 M70.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:& v0 Y6 y8 i7 F# o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; n5 e6 z& j' r5 B. G( Z. v
# G3 Y. v  s$ u71.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
: k5 M4 A1 p1 l+ o0 ?$ UA:Fumet 原汁" @" M! ^) U: u7 h7 U: X3 }0 X

# F9 R" f, b3 v72.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# U7 T& u* r1 p7 \4 @7 l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
4 S4 c0 J9 L) B3 H! Q" j& R. M! j9 m  T( O2 T5 S3 `, N
73.Which of the following is a principle not used in stock making?/ u2 S7 K( |! \* g
下列哪一项不是用于制造高汤(低汤)的原则?
) s# U" |1 }! K  O$ nA:Start the stock in hot water.开始在热水中操作! A1 e  H" V& y2 t% Y: {2 E& R$ G% ^7 X

9 b$ L6 F+ S3 t7 U. u+ r' m: y! M, O9 z74.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
" W1 p8 t& `. |! U/ R' f7 NA:Remouillage 法语熬汤
9 m- {% H2 p+ l1 W/ Y* [http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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