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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。4 Z3 ]/ `. V, [! P: s- @: Z

5 z. B$ ?. V! q  m, q  k9 m* f  ^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。
5 f6 V0 j9 ~7 B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) @: a# @) h6 R3 {1 `8 p
1.Which of the following methods should be used to determine doneness in a New York steak?) v, a2 y% a3 m0 P0 k
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)0 @* n& d( E  z+ W
A: pressure touch. 压力触摸
5 w% D3 B4 L4 D* }# L  S% g+ b2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 h- f& _8 @! j7 u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 B  P4 k: }9 RA: acid  食用酸1 q! `- |. q. `. x' y. m
3.Vegetables are major sources of which of the following nutrients?
) W: j% `- J2 x% g4 R, z5 T蔬菜中包含的主要营养有哪些
* g. D+ @/ ~9 N3 sA:vitamins and minerals. 维生素和矿物质。
& d2 G' f- u+ }/ V" H4 j; R5 t4.Cauliflower is commonly served with
! W( r, G* E+ K1 D, }  F花椰菜(菜花)最常见和那种酱汁搭配
& \6 g  |9 Z) D1 p, e9 UA:Mornay sauce. 奶油蛋黄沙司6 S2 j' s) X  j  |1 Y
5.Which combinations of products are found in pie dough?( [$ J( V9 ?- K  o3 C% u
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 _, n7 E7 ^7 q5 m$ JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ A5 M0 A, j, O' `, I6 d3 I
6The French term for mussels is 法国语青口(海红)叫什么) |2 y+ e2 M; v4 T/ j* {
A:moules.法语青口,海红
' W  J8 d% N5 Q5 B1 P7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, `7 H4 u! k0 \1 C
A:faintly fishy. 稍微有点似鱼味
7 \! @7 q- o+ V# d3 j8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, ]5 }+ M+ O4 M2 e! K6 fA:2 days. 2天1 A+ T* g* o, e- y' c3 E
9.What are the principle ingredients in ratatouille?
4 T- S  v" \9 m% [( j5 b, D/ k' `& H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 _# e7 d$ h3 H. G7 ~A:Zucchini, eggplant, green peppers, onions and tomatoes
3 O4 @2 }/ V# Y6 P; m* x# u1 E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 l: t9 I* H* q$ t! [10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! S# {; p) w8 [! w! X. `/ }A:cook food in quantities that will be used up within 20 to 30 minutes.
0 o5 H9 o% ?0 W; S大批量烹煮食物要在20到30分钟内
9 Y3 l( Q2 e: m. [5 T  _5 N' C11.What person has the authority to issue a Health Permit?
# u& I- d9 Q' L: s谁有资格颁发健康证(卫生证)。. V' p& w+ h( J! j
A:Medical Health Officer.$ S2 `% k. \& d9 G- D6 g  V
医疗卫生官员。
. m: R4 E* o" |4 Y3 d12.For what period of time is the health permit valid?% D. s1 Q3 j( N2 f6 Y
健康证的有效时间是多久?
" B( @) f" H5 K- _5 h! J/ e) c3 cA:12 months.12个月
/ _9 M# u0 i+ M+ |9 }" {. [13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 K& u3 b; z$ n5 @( ^在食物和饮料准备区,通风系统换气的标准时什么
" E- g& I0 S' [1 m+ ]A:08 times each hour. 每小时8次0 {; I6 ^" {' {( o' ?
14。The minimum temperature for manual dishwashing in the wash sink is# O' o+ y% `& n5 B2 o0 x8 k1 c1 m
手工洗碗,洗碗池的水温最低多少度?
8 I) y3 E* T7 B+ WA:110 degrees F (43 degrees C). 43度/ j0 V) x0 ]4 E2 v
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 k; F. W" d5 L4 j* K+ D0 H2 b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 i  f( w" o2 A* c6 DA:180 degrees F (82 degrees C).  82度. C0 ?# o, J8 {  a( I. g0 H8 V
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 X# F0 ?: `1 f
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 w- G( L5 f. e+ m1 C! n
A:en papillote.  法语自己理解: j' Z1 y; w# V/ o! v
17。Wing or Club is considered a/ L9 @: h* w4 @( ]$ Y
翼和CLUB 被看做是一种...: L+ @! M4 U; A& \& j+ {) G
A:Bone- In Cut     带骨切+ z6 T% G. l: I4 T. h
18。New York is considered a   纽约牛扒被看做是一种6 E# [& }" w5 p% E7 \' q
A:Boneless Cut     无骨切5 w; ]8 F6 t+ |) ]6 q! R
19.In general, a court bouillon for freshwater fish will contain
: ]; t$ F  A) H9 `% i' h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2 _  z" T% x8 A% X. q5 P
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- i9 n& Q4 ?, k& X和做海水鱼同样数量的调味料和香料
* S5 m0 T/ S' I( }$ f" {- f: ~5 ?3 Y' A20.Anise is very similar in flavor and appearance to: @5 T7 v+ j1 z% h/ t  T; Q6 F1 s2 E! u
八角和下面的那种原料有相同的味道5 v- P" F5 H8 O% i
A:fennel  茴香
) T7 F9 T4 Q% q7 o- ^4 C21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 w  Z6 L9 Y' X0 p5 ]6 ~3 G
下面那种原料更像大葱且有平面的叶子+ ]3 v, e' A7 D( J0 S
A LEEKS  似蒜葱 (这边人叫京葱)7 r1 m( O& J. ~3 N& E# d! }
22.Which of the following cutting shapes refers to a small dice; H9 [( T$ D, E' h
下面那种刀切形状指的是很小的粒(末)
. Z  w# I( f2 g+ ]5 _, |8 }A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# u! d! E6 K" F& R23.Oil is added to the water for boiling pasta in order to5 ~0 F0 ?, U  H6 D
向煮沸的pasta (意大利空心粉 )中加油是为了
) B5 `+ u- ]2 O* u( {* d) vA:prevent the pasta from sticking and to minimize foaming action.6 L) q4 T( t4 \+ b8 M3 o
防止面条黏合并降低发泡。. p' Z& m# ^( t1 `* L) O7 n  T
24.Which pasta dish features pine nuts and basil?
4 S+ O/ P% e- ]/ w+ I: L下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
7 W$ J  ~+ \1 S; ]1 G4 _: iA:Pesto.一种绿色的意大利面酱 4 D/ v& ]( Q9 c. H$ d
http://www.tianya.cn/techforum/content/96/563836.shtml
0 m* N! ^; g: Q/ n2 l6 P* U* Q2 a4 ^9 v, |
25.Which of the following is a spring vegetable similar to spinach?
3 t, `$ N  U+ t下列哪项是一个春天的蔬菜类似于菠菜?
; y5 A! r; F# z( Z0 I1 f! ~, _A:Sorrel. 酢浆草。
: I7 g7 k8 M* l: f8 Jhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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?
鲜花(33) 鸡蛋(0)
 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# h, r9 g1 I& I
哪位厨师最早带来高水准浮夸的美食
  C1 f9 b* ~& a- l( b2 iAAntonin Carême 人名 安东尼·卡罗美4 n4 l1 G3 t0 I

3 M3 T/ w6 O7 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) o2 ~" g, M4 M3 V' q6 }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 T0 C, s7 T% h1 i" r! mA:Cast-iron stoves         壁炉1 p1 s# N: q. Y% ^+ s' u( \
http://www.usstove.com/products.php?id=6) \$ |" j8 d: v

4 f1 H% N) h9 `& c/ ^) v28.The French term used to describe the roundsman, or swing cook, is:1 I1 z1 K9 }9 x+ }& B
法国术语,用来描述roundsman,或摇摆厨师是:3 E( h6 w) t! U6 B) E
A:Tournant   图尔南* g1 m: T; Y1 g( f
* H+ o# @9 p7 W
29.Another term for the wine steward is:
" N! V; O! l" i8 ~* K葡萄酒侍酒师的另一个术语是:4 a4 s* L- o: @
A: Sommelier 侍酒师
  U  C$ v# Q# [) l
1 W+ E2 m% R5 L5 z) [2 r* X30.Molds, yeasts and fungi are examples of a:
8 S0 n. e4 v! Y霉菌,酵母菌和真菌是一个神马例子
' Q2 k: T7 S9 T8 k: @0 k  Q8 qA:Biological hazard 生物危害! S+ `1 z! Y; N; N

) M2 t" _# i* n+ U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  A4 y& D- A2 |: @! B; ?; ]根据加拿大食品检验局,食品的危险温度区在多少之间:
+ K4 r+ T  t6 K: }A:40° and 140°F (4–60°C)     4-60度
$ b1 U$ _; A: U& l; \1 G4 n0 N
7 {/ c% ~1 ~7 n" M4 K4 k8 S( E+ h32.All bacteria need the following for survival:5 f' l  J( F6 x7 m
所有细菌生存需要以下哪些内容:: W7 h, ~* |; b0 m! ~4 |; N
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  j4 \$ M, f+ O# h. x2 p" i( ^# t: H* T# E7 L! B* g% j
33.Which of the following correctly represent critical control points in a HACCP system?' ^- f1 U' a+ J) }5 a3 U- F0 K& T
以下哪项正确表示了HACCP体系的关键控制点?
6 R4 }9 H$ g- o+ N; mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 B* B: O% `: p食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ e; ^. m" G- U" F
# E6 O, I+ V4 P3 P; @
34.Which of the following is not an example of a carbohydrate?
5 E: @( y6 D1 a# H, i$ H下列哪一个不是碳水化合物的例子?- k& d6 g9 }, h) H2 W, D7 G
A:Essential nutrients 必需的营养物质8 \$ E4 M" A7 |$ q( G

9 v6 X3 R4 q' h35.The process by which a liquid fat is made solid is called:0 u8 w, |- ^$ S4 K0 c* L
液体脂肪做成固体这个过程叫什么
7 f- g# |; H2 f; PA:Hydrogenation  氢化! x# c* R) d+ E0 ^

7 Y4 d" ]" w4 Y36.Which of the following is not an example of a fat substitute?- u, R2 I0 r1 Y
下列哪项不是脂肪替代品的一个例子- c3 \- H% u' ~/ \0 r/ B
A:Acesulfame K  安赛蜜K表& ?# l0 `8 \! s" d/ ]7 T

6 {7 h" Z# D; p7 ?1 D! O1 ~37.Health Canada requires that a product labelled "fat free" contain:# O; c5 E  ]5 n
加拿大卫生部要求的产品标有“不含脂肪“包括:7 T! N) Z3 o) X9 X/ V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 U2 G: `; N3 ^* ^
) w5 ~9 s6 L3 b3 p3 i1 z2 d2 C38.Which of the following is not a problem associated with converting recipes?$ f5 M: l4 p. A7 ^& C- M( j# g
下列哪项是不相关联的转换配方问题?
4 q! C! U  Y! {. oA:Unit cost 单位成本6 \* q8 d6 Z. j  S0 a4 q
; l0 E0 {! r" n) o: y
39.The condition or cost of an item as it is purchased from the supplier is called:
* t) k8 N9 o( [2 i从供应商采购的物品的品质或成本叫什么
, {/ W+ v8 C. b9 s/ j4 ?A:As-purchased cost 购买的费用
5 r! N7 ^7 R- O+ q- r4 D- V* V/ P+ ^( O
40.The amount of stock necessary to cover operating needs between deliveries is known as:
" y1 R* L, M. d7 c在新货到来之前用于日常所求的必要库存量叫什么$ V& G# a( x6 X$ s4 w5 d
A:Parstock 基本日常最低库存& c- P$ W9 F! ^

6 h( c# F6 i* T) K, g41.Which of the following abbreviations is used to describe the proper rotation of stock?7 x. i9 }% C; V# g- e* i
下面那个缩写是用来表明正常库存流程?
1 w/ A6 }! B9 f) PA:FIFO=FIRST IN FIRST OUT 先进先出
. t# T, p+ }# U0 l$ ~$ Q
2 c9 r6 t' O3 A" ^8 Y9 u' F42.Which of the following knives is used to turn vegetables?
- V* _, i; E- z" S2 \下面的那把刀是用来打开蔬菜吗?
. @5 i8 t# z% FA:Bird's beak knife   鸟嘴刀. p7 C' a9 b* y( r" a/ v5 G5 Y- E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& ~; J- i" |" K" M) x

5 Y5 u; ~. N( X+ f43.What is an instant-read thermometer best used for?" q- g: L& u. i  E4 f
即时读温度计最好用于那方面?- |' T+ v  B7 y/ S# `+ v4 [) z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ m% F9 I0 _* B0 c+ y
4 _6 B$ Q7 B0 A. a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" C6 v; ~( e0 f' |& h下列哪些金属材料受热均匀,通常用在铁板而且非常重& V1 w- n) T8 G; @
A:Cast iron 铸铁$ E5 ?5 h$ D/ o
( r% _3 w  ?6 U; M* W/ e- u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% Z2 D* E7 w* V- @1 I  }% V5 X哪件装备下面有一个可移动的碗和一个S形叶片?6 ?7 Q4 J. W' Q  h) W6 X" w1 @  s
A:Food processor 食品加工机. Y: C5 O$ d/ z% [& V! Y- V4 `% F& Y( g
http://www.google.com.hk/search? ... iw=1263&bih=572
5 B  V9 h' t% T4 Y( O$ l4 [* ?, u% V2 S$ d
46.Which of the following is not a rule for knife safety?
' \1 f! V# a/ q: c5 F" v' N4 c下列哪项不是用刀的安全规则?( v+ F! L; f1 x  U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ }3 a+ h; c. v/ S- n' x7 m( a: r- G6 K* c
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 R) B% E: Q' Z& @+ W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* M; Q+ \" x# F; e" B5 D& bA:RondellES . ?) R7 o. c1 q5 q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" X. C. W* ^- F% O& k
1 r) }  e% Y0 X) e. T$ u* E. {; }" k. O48.Which of the following is a diced cut used to garnish soups?
  p, g9 T& X5 [# o( P下列哪项是切成小方块用于汤的装饰?2 R  [; Y& r- ~0 h0 A1 P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 \0 x3 Y  o: f& L" d, f3 T' _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) D" P( `7 s8 \. X. u4 i
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!!——
4 s* |: N9 p. L0 w/ H# W4 r) IA:Gaufrette 3 X6 m( J9 q) N3 H1 Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 P+ P% d7 `$ u% x! v: i1 F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ t5 [6 i0 ]" T4 jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  @/ N+ S( R/ p$ y2 p
  S2 j" \  ~3 o5 X/ u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 ]( k8 S+ w, g6 _0 B  m) p) i. @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)3 w! g3 _3 i5 Y6 J
A:Cilantro 胡荽叶 香菜
& @6 K& o7 _) Z4 u" R" mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! ~# \6 Z, N% ]0 Q( `- W' d
1 D" A+ m6 g" C" a* ^/ w4 K! t
60.Allspice is made from:! e; I( w; p) Q" ?$ \
多香果,  多香果香料是什么
0 Y0 R* Y9 g6 x" l- ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; |* Y4 u7 z. r$ ~A:A dried berry 干浆果
: P/ M" t( G6 G' i, r
9 _' n$ Z/ s# P# ^1 i61.Which of the following are used to make a sachet d'épices?8 H$ T0 Q- x/ H$ b" ?! H
下列哪些是用来做香包德épices?, M  b( d6 k" z# E4 N
http://www.sachetcatering.com/" b6 V1 V% h; j) a0 W; I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  M# U( K  k9 q5 x/ ^/ |

9 j. D0 @0 F! f4 q62.Which of the following condiments are not soy based?
3 T2 T8 a! W" A8 s下列哪项不是酱油调味品的?3 N2 c& o' e$ p, P( @+ j
A:Wasabi 日本辣根+ i  z& t/ N7 N3 w) K: y# ]

& n+ {2 U+ z& D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! O$ K- F0 J& i9 L
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 |1 a: t5 g2 w( X
A:Pasteurization  巴氏杀菌
3 `; s. l- E4 t' e( V' x5 p
9 T! G8 j3 t, t9 a( V. d64.Which of the following steps is not the correct procedure for whipping egg whites?6 O% V, l5 Q9 s* j
下列哪个步骤是不是正确的蛋清搅打程序?# g: R# @9 c0 u  e; \
A:Allow to rest before use. 允许休息后方可使用。2 N5 Q- H1 \5 S7 `6 u, o) h

6 @1 o6 \+ |2 T; ^' g65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ W+ }) N& `7 Q1 k2 nA:56g and 63g 56克和63克
6 t  \8 `+ B4 r5 v/ ?8 c5 r
* n# @" Z& l  M$ d7 j3 C. U; s& u2 b6 {66.Evaporated milk is a concentrated milk that is produced by removing2 h: H% s0 ^0 R' o$ H( Q
炼乳是一种浓缩牛奶 是去除什么做的
3 I0 g. `. F0 J$ B6 _; C+ ~& M/ Q* nA:60% of the water 60%的水
2 B1 }% I6 p+ a* v& s+ I' t* D/ ~/ i: N( ]4 q
67.A method of cooking that transfers heat through a liquid or gas is:1 E+ R. I( o/ c
一种烹饪方法,通过转移液体或气体是:% T- K! V* E$ `4 p9 R
A:Convection 对流$ A; Z& ?' P- d" t' l

# b- K2 |, d3 }3 ~5 W- i68.The cooking of starches is known as  烹调的淀粉被称为9 E' v& j  Q  R9 L& |8 N3 B5 Q
A:Gelatinization 糊化
. ]7 q6 |+ U% X4 C" o
: z' _8 D" V8 H* v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! H; g! ~* g' Q2 _- `. b8 W* NA:Braising 烤
$ X4 l. b3 |  N0 B  b1 b2 _! B% L' I3 c4 _
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:
1 c% A# C0 v* ]+ ^9 \+ D% DA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
, [2 u: F$ d) ^5 ?
) j$ P( D3 l4 o2 J# n71.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9 U) @- E( R% I3 d8 }
A:Fumet 原汁
' t( N: T! n7 y& L) ?
/ W1 w3 `+ k7 c9 m6 d72.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
# j, X/ Y+ L( F$ a5 L% r7 R* E/ aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 `( v* ]* }+ K. A0 [4 b
( N) m3 q0 S9 n, O+ n5 y73.Which of the following is a principle not used in stock making?
/ d+ u3 |; f2 E( \, s下列哪一项不是用于制造高汤(低汤)的原则?
/ Y* R1 u5 ~* F1 }A:Start the stock in hot water.开始在热水中操作
' b" T/ n5 L% g* s
' f4 n1 i6 e$ D5 j74.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# S4 U! D; F* ?  _  M
A:Remouillage 法语熬汤, w0 e1 K( [3 N8 J
http://www.haibao.cn/blog/post/176242.htm
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