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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。5 ~/ k5 R" u3 e/ \) D. M: b
, I; I4 K( C" L; c9 I
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。- v6 q$ ?! 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
. i' @' |5 q7 N  Z1.Which of the following methods should be used to determine doneness in a New York steak?, [; j  _9 w1 M+ |5 ^: l
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)
- g$ k6 e' J) |! eA: pressure touch. 压力触摸
9 K% l% ]7 U# d2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 g' y' j5 r' W6 N( v4 `" K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
# @# t' O8 w9 s- @+ g, k. E( DA: acid  食用酸0 G  x. W7 T5 }1 h" z/ Q
3.Vegetables are major sources of which of the following nutrients?
; Z" Y' i4 }! e% Q/ o1 l8 v蔬菜中包含的主要营养有哪些+ h$ H: g6 J* m$ `' r
A:vitamins and minerals. 维生素和矿物质。) D0 Q: K, T  a5 z% L
4.Cauliflower is commonly served with
  z" t) `, l/ [8 ~) ?. X- [花椰菜(菜花)最常见和那种酱汁搭配5 f9 v  e2 g/ e: j9 n
A:Mornay sauce. 奶油蛋黄沙司
) ]4 H1 d( F- ^9 j, k5.Which combinations of products are found in pie dough?( v$ @3 \/ k6 d! N' |0 `1 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??)
2 u" f9 K! g" T: JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! L  B" \, ~5 |* O4 V5 D/ n( E; Q
6The French term for mussels is 法国语青口(海红)叫什么
8 ]. [( w% o: f4 _4 f. i5 VA:moules.法语青口,海红' B7 A- d2 V3 Y/ I2 ?
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: [9 {2 u! S& D
A:faintly fishy. 稍微有点似鱼味
  S' D2 A, C5 E+ `. W6 J1 p/ x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 A4 N$ h7 O9 c( i. _: ~7 H
A:2 days. 2天; Z. s% K/ A9 ?7 Q2 b- G. r
9.What are the principle ingredients in ratatouille?
/ R& ^* J$ y/ Z$ m4 M; T% j8 N炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 y$ @$ [! l% t2 l' E+ X
A:Zucchini, eggplant, green peppers, onions and tomatoes; @' c% g9 D6 [. ]2 e+ u) D. M; @: w* J
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" S0 D( e# J7 W: B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  F4 N% J2 |2 Z* W
A:cook food in quantities that will be used up within 20 to 30 minutes.
2 C( J$ a5 t$ W6 D% e% N& G大批量烹煮食物要在20到30分钟内! \0 |: _2 E: {$ u& v$ p- K( E
11.What person has the authority to issue a Health Permit?1 e0 e0 y& b" J+ A
谁有资格颁发健康证(卫生证)。
3 _. P/ k5 O( k9 g4 @. O- KA:Medical Health Officer.
: T# h2 p/ b2 ]$ `医疗卫生官员。
) a! i1 _: V. _1 e% Q" ]/ Q12.For what period of time is the health permit valid?
% `/ A7 G- a5 [& {( f  R( r' e健康证的有效时间是多久?- F% N7 u* l4 @$ q
A:12 months.12个月  Z# b9 w" ^+ k* O6 f" Q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) n' p7 |: G; F1 H1 G7 S7 b在食物和饮料准备区,通风系统换气的标准时什么) o) y" W8 G. L+ ]) A3 X
A:08 times each hour. 每小时8次$ J& L5 E0 N' [0 O: y
14。The minimum temperature for manual dishwashing in the wash sink is
9 k4 w/ n2 s0 x, i2 M手工洗碗,洗碗池的水温最低多少度?: e; Q5 X  d3 p0 Q0 u: l1 c: [: w
A:110 degrees F (43 degrees C). 43度+ F# J; \4 i% J- y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 K9 n* f9 s$ q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  _) w7 ]0 O; B5 nA:180 degrees F (82 degrees C).  82度- d9 P+ |) |2 `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 ]2 ~" D1 C: A" r用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ _4 f+ |2 ?) g/ sA:en papillote.  法语自己理解
& H; P7 n" p7 ]* M$ {% d' v17。Wing or Club is considered a
0 d* ?8 K' p- k: @  Q翼和CLUB 被看做是一种...8 @" G5 p( a  y$ ?2 G7 _" R
A:Bone- In Cut     带骨切0 g" I" m* C, I; l, L
18。New York is considered a   纽约牛扒被看做是一种3 K& r% `9 Z$ m# ?+ @
A:Boneless Cut     无骨切9 S6 C3 @, _* H. @
19.In general, a court bouillon for freshwater fish will contain
- Q9 J* J# d( q1 [. @. l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/ t" [! _# V! w9 X) g0 k
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ A2 Y, D: ], g( n" v# V( A和做海水鱼同样数量的调味料和香料4 s) n) S1 \1 i$ y
20.Anise is very similar in flavor and appearance to
# w$ g: @% Z  I( \0 [/ Z6 C; x. c, D八角和下面的那种原料有相同的味道
! r5 N3 w# H% q9 Z; H9 w# f4 LA:fennel  茴香
1 v2 |  L* b' h' G' G, E3 V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( E" s0 }8 G* h% I8 }1 R
下面那种原料更像大葱且有平面的叶子
( ^1 }& V# w# e. B! j, oA LEEKS  似蒜葱 (这边人叫京葱)) V/ M/ C7 U* o% {6 ], [% P
22.Which of the following cutting shapes refers to a small dice+ q8 r! ]' \; H" _6 Q# }
下面那种刀切形状指的是很小的粒(末)
9 n/ }2 V# I. KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  B6 N2 A5 ?: O+ [5 i! V1 ?
23.Oil is added to the water for boiling pasta in order to9 A3 Y) v. N; M$ n
向煮沸的pasta (意大利空心粉 )中加油是为了
$ C# |" }3 x8 iA:prevent the pasta from sticking and to minimize foaming action.
: t% ?/ {; _! i8 S/ i( `防止面条黏合并降低发泡。
7 d  }5 _. H* x, n8 [7 T24.Which pasta dish features pine nuts and basil?& e  ^  ?: H& |" ]# m3 n' @1 y" `
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 ]' r( T3 f7 k; `
A:Pesto.一种绿色的意大利面酱   E3 P0 U& D5 k9 |9 e" N! \
http://www.tianya.cn/techforum/content/96/563836.shtml
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1 _( J% K5 Y1 i$ u' K2 ]25.Which of the following is a spring vegetable similar to spinach?
; a5 m) ?; @+ k3 ^7 ]下列哪项是一个春天的蔬菜类似于菠菜?
& y% `, t. Q+ o: O7 I8 EA:Sorrel. 酢浆草。
' Z1 Q9 `2 v) ?, mhttp://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:% P8 N2 u0 _$ \0 ?9 @! x
哪位厨师最早带来高水准浮夸的美食
6 |% Q% @9 ?3 h8 k% Z+ YAAntonin Carême 人名 安东尼·卡罗美3 J% L; l# i$ ~

" ]- |+ z9 _: ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  }2 z! y+ M3 O; j; C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" a( G2 n3 U% y! r- ]. p) qA:Cast-iron stoves         壁炉5 V4 g0 z% M6 o0 x9 f' z/ ^0 d; G9 x
http://www.usstove.com/products.php?id=6
; v3 u6 }. R0 t; U# v3 d. H8 t4 T* E7 c. K1 V' o$ j, w# c
28.The French term used to describe the roundsman, or swing cook, is:7 w! T( R1 {) l- }/ [. m5 p
法国术语,用来描述roundsman,或摇摆厨师是:
2 I, h) _3 t7 t" jA:Tournant   图尔南  A' D" M1 R  b
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29.Another term for the wine steward is:
1 n" ?4 \( O: o3 c. q葡萄酒侍酒师的另一个术语是:
) u# |6 P3 j- @1 j: OA: Sommelier 侍酒师  O9 L5 L  z1 R! ~3 w4 d( ~

7 {! [4 w9 `$ n% h8 M30.Molds, yeasts and fungi are examples of a:% H6 r8 g# `- x2 K6 M. k6 U* Y
霉菌,酵母菌和真菌是一个神马例子
, t8 d7 C  ?$ z* n" rA:Biological hazard 生物危害" j5 M9 I7 ^- _9 T" @; _
4 f, z6 e) K& {2 [+ d9 t1 o
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* K9 v( h. }6 N8 V根据加拿大食品检验局,食品的危险温度区在多少之间:3 M& k* y$ U3 S" {2 L8 o' b: H
A:40° and 140°F (4–60°C)     4-60度
; A8 Z3 X& Z5 Z0 m  ~3 |1 G8 X7 o& M; g9 o
32.All bacteria need the following for survival:
2 o- e& D# d. H0 K* V所有细菌生存需要以下哪些内容:
- i, _  }% z) M: {( TA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- a4 H' \& x1 b  T" U" h  m% a+ P

3 R: D1 W; J* J" g+ \, a% k33.Which of the following correctly represent critical control points in a HACCP system?
; s8 j2 q. S" `以下哪项正确表示了HACCP体系的关键控制点?
4 z7 }3 l, Q; z! f$ z) ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * R# s, T( n7 b- L& A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- T" y. [, ^) F
  j! G% \3 u% N5 R34.Which of the following is not an example of a carbohydrate?
/ {4 k0 ^! s& u5 G下列哪一个不是碳水化合物的例子?
4 E7 R( W3 R& z4 x; x, OA:Essential nutrients 必需的营养物质
& V7 d1 \: B9 A7 h7 K% Z# h6 I5 |- O0 l4 i
35.The process by which a liquid fat is made solid is called:6 S3 O$ L. z. H
液体脂肪做成固体这个过程叫什么7 {* h) ]( d5 B  o0 z2 e
A:Hydrogenation  氢化3 m: n+ ?5 p  `; w5 g* T' C% s% X& P

3 L6 m' `- l! Q; y: J9 X0 k& j+ Y" [36.Which of the following is not an example of a fat substitute?$ Z; z/ u9 |, }- u, k) G6 L7 X  M$ L
下列哪项不是脂肪替代品的一个例子
0 @4 s2 N$ G3 _A:Acesulfame K  安赛蜜K表
5 F% k7 l" ^, A
! u) x/ b: A1 _6 j% C6 Y37.Health Canada requires that a product labelled "fat free" contain:. Q$ \# p$ z' Y: G, _+ o7 L
加拿大卫生部要求的产品标有“不含脂肪“包括:7 z, `6 y$ t0 r# T$ _$ k! s
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  u6 x2 a" V# M2 ~

; [$ C7 G( c3 @/ x9 s/ t9 w38.Which of the following is not a problem associated with converting recipes?
  e+ ]: ?& V% p% `5 y下列哪项是不相关联的转换配方问题?! S8 Q: R# ?5 x+ z+ W
A:Unit cost 单位成本
% V/ O. A" @# T3 y8 H, v  q) Y& U
: }% {/ z2 `' u3 s39.The condition or cost of an item as it is purchased from the supplier is called:- U. t7 O/ E9 R. H& Q* v
从供应商采购的物品的品质或成本叫什么
8 v, x$ ?' p4 D9 E. E2 Q8 x% `4 D! cA:As-purchased cost 购买的费用0 v- Q4 @# u) j4 l& L! S! C. j

2 ^: [0 d4 R+ R8 G: N3 Q40.The amount of stock necessary to cover operating needs between deliveries is known as:9 L8 ^& G8 d) r( G9 l1 U' S; S
在新货到来之前用于日常所求的必要库存量叫什么
4 Q+ X, Y; ~' vA:Parstock 基本日常最低库存
# G5 c' [' S# |7 h3 S
$ {4 @- q+ t& h2 s41.Which of the following abbreviations is used to describe the proper rotation of stock?
" q' ~) X) F! p6 y5 `. T下面那个缩写是用来表明正常库存流程?4 N$ a) t" f2 @7 P/ ?6 d
A:FIFO=FIRST IN FIRST OUT 先进先出
2 @0 r3 m0 }4 K' a
& @- _8 z0 A: R42.Which of the following knives is used to turn vegetables?
( T. F0 B" T% V下面的那把刀是用来打开蔬菜吗?
; ?, I: Z" P# t3 z! N2 o2 `A:Bird's beak knife   鸟嘴刀
/ R) g1 _+ |3 Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* K* _/ M3 B# J6 O: A

5 v7 O4 K& a& `& ]( c43.What is an instant-read thermometer best used for?, o. U' M  K! N/ i. ]6 N
即时读温度计最好用于那方面?% r, i" i. O7 J0 J& c
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 V, G8 _; ^  O5 F" ~  k4 I
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 f: E  S, `& B+ V" ?  g
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 g) f5 b; }9 z/ b
A:Cast iron 铸铁, ]8 Q9 |1 M4 o$ e5 k! ~' w

: P* ]+ T9 l7 i8 P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' h' @1 r  L3 f+ H- b) P! m
哪件装备下面有一个可移动的碗和一个S形叶片?; L" o/ q1 b* D0 M2 [+ c
A:Food processor 食品加工机
" k4 Y& l1 |& j2 y' mhttp://www.google.com.hk/search? ... iw=1263&bih=572/ D4 b' J$ m; p2 Z

6 k: S2 x0 K' U46.Which of the following is not a rule for knife safety?( M  {% r& K  q0 M
下列哪项不是用刀的安全规则?* F5 @0 Y9 Q) L) y; V! ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# E# a) p, \) S; h9 `! `6 }/ Z

  H" }' p) f2 ^( L/ c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' X+ z. Y7 I/ u- ?& \, v( ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 \9 h: }6 O; v" M" ?" g  J+ PA:RondellES ) `" k2 L. I6 ?( {1 @$ [% M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 v' g7 D; J7 v$ V" h* e" [+ b
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48.Which of the following is a diced cut used to garnish soups?: F3 h- H% t' M+ \/ h
下列哪项是切成小方块用于汤的装饰?
. o7 e9 |' Q$ ZA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: c7 t$ J7 f0 l2 E; |% e& `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* h% q  P! t, 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!!——
/ u, J1 C* y4 [9 F$ P0 p% e5 PA:Gaufrette
9 _5 S6 Q7 K% N* n! V% }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& [/ L1 U+ b1 Q7 |1 |! P0 Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% }! |! n" F( o* }+ ], @" DGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. J# r! r5 A7 u# z! S* R$ c& G/ f! `! o4 v3 j/ H6 g
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: c0 U  D3 }' }: l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)  ~6 `# d  q7 Z6 k( t# l/ z
A:Cilantro 胡荽叶 香菜
( o' Q( G2 t  zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 a  o* m7 R+ b# g8 `- P60.Allspice is made from:3 f1 b  Q8 E' k" H
多香果,  多香果香料是什么
+ _3 w3 l7 d- Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% C1 U" k8 f% {: ^! ^& I7 U, G
A:A dried berry 干浆果8 M) }& q, D6 l! P2 y  p, K- |+ z

: L6 t% j/ E- Q/ B- s* J7 |' R& [; t61.Which of the following are used to make a sachet d'épices?
7 Q& j# V" T3 A( Z, G% B" ]下列哪些是用来做香包德épices?* E5 |) S7 i  p! c
http://www.sachetcatering.com/
; V4 {! H! G8 d5 Z0 w6 U; CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ Q* S2 D5 f) d3 F
9 q+ A8 R/ p1 O# Z, c8 H# x1 m3 W9 q62.Which of the following condiments are not soy based?. x  g7 O8 ]) V: D* y7 w
下列哪项不是酱油调味品的?) Y% R* j1 l. }$ g2 E; i! ]6 W
A:Wasabi 日本辣根6 j+ |( J) v* ]7 J2 w( Q
# k+ r2 Q% n( _& @8 D  T& r
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 N# N) ]5 O  ~# D# x8 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:0 K+ Z  x, _2 |" q
A:Pasteurization  巴氏杀菌- _! i, ?& y/ u' \

# g" l! [$ G, I7 w/ M1 w. l64.Which of the following steps is not the correct procedure for whipping egg whites?
& ~( U$ x9 v, L/ |( D% U下列哪个步骤是不是正确的蛋清搅打程序?
2 o6 l! W5 r' k% LA:Allow to rest before use. 允许休息后方可使用。' U. P0 R5 }* D  ]' J$ n: N

- |- [0 T  G. E- ^: V0 v' ]) [% v65.The weight of a large egg is between:一个大鸡蛋重量介于:
! ]9 E4 o) ~. W* hA:56g and 63g 56克和63克* W. `4 J" W$ u" T8 T
2 R8 E! J1 x# f: t  P6 H. _
66.Evaporated milk is a concentrated milk that is produced by removing7 p# C0 E( T  [5 n" O8 e! x
炼乳是一种浓缩牛奶 是去除什么做的8 e: ?/ Q, a6 _3 B- T: {' M$ t
A:60% of the water 60%的水
% r, q+ W! F' k! G+ f5 x) N2 \
8 ~2 S9 D5 T" i" e. A3 U67.A method of cooking that transfers heat through a liquid or gas is:% T* x; r  C' P, M+ F
一种烹饪方法,通过转移液体或气体是:
) M. F2 H$ V; S- yA:Convection 对流! Y2 N* s. o6 ~5 j! I1 y

  I) m6 m1 n& {$ K68.The cooking of starches is known as  烹调的淀粉被称为
! [0 @. j' D* OA:Gelatinization 糊化: B5 o: F$ [1 V, m

8 W) j0 g8 c7 W' q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' e8 \3 F; i! y3 q- p/ `: IA:Braising 烤
. k( t4 B) z4 P5 P  }; j* O' L0 e: q0 F- ]6 E1 J4 I
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 `1 e5 B2 Z/ O- J: oA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
9 a0 l; F9 Q, \" ~+ {0 V. v- Q% C
' x7 r+ B6 w- [) o8 J71.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
  J0 k2 \0 M. y( a6 y. XA:Fumet 原汁
% n+ m8 a7 Q+ V9 K" b7 ?4 }+ y( E) I/ Z9 w
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# i9 v1 X7 l" e# p- C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) \) ^0 _( M+ N
+ \7 M  E' r7 E8 U3 K& L0 d. u73.Which of the following is a principle not used in stock making?
' `1 P2 Z( x. c* t- a% f0 s: w下列哪一项不是用于制造高汤(低汤)的原则?3 I+ B4 Y8 c5 F) p1 c0 J! l
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( \9 d7 w% O7 N9 j: S% e
A:Remouillage 法语熬汤
! A" O! ~; _; P: ohttp://www.haibao.cn/blog/post/176242.htm
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