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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 E& d* a' T( n" u/ f

& B, O3 @- O8 i6 o# P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。; Y! g" E( J5 Q0 c
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8 V2 e" ^* l+ a+ j! x- y" q
1.Which of the following methods should be used to determine doneness in a New York steak?
! q9 G$ I3 B- \. @6 s0 }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)
2 L' t' A8 z% S4 ~+ a- p: `A: pressure touch. 压力触摸& ?! k3 H9 x7 `$ d$ e
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( E1 @! e5 f. @- J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6 h# Q- L/ D' W- H/ V
A: acid  食用酸1 B5 r% F0 R  w
3.Vegetables are major sources of which of the following nutrients?
; G# o" P2 d: H# b蔬菜中包含的主要营养有哪些/ }7 A0 _, B/ I' x0 m
A:vitamins and minerals. 维生素和矿物质。
0 ]/ p& s- a' M4.Cauliflower is commonly served with: e3 ]' u5 V* {( N
花椰菜(菜花)最常见和那种酱汁搭配7 Y- e, v6 B( a, m* {6 H' h) A
A:Mornay sauce. 奶油蛋黄沙司
# g3 q$ N3 t' I0 }1 [5.Which combinations of products are found in pie dough?
$ S& t! \7 ^; e2 p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, X8 i) D+ B6 P$ ~8 V  }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 W) N4 j0 T/ Z: d0 u$ J" m2 z
6The French term for mussels is 法国语青口(海红)叫什么5 W' j* M* _. \. V
A:moules.法语青口,海红) F- C. T2 z' p- {+ m3 E
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 G9 \! _" f- x! f2 D% p
A:faintly fishy. 稍微有点似鱼味& _9 [. d/ j4 a9 l& H7 |- u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 v% |4 `6 h" V4 x8 T- W( ?
A:2 days. 2天3 _5 j$ a) l2 v3 p$ D/ {& X, U/ [
9.What are the principle ingredients in ratatouille? " U5 H8 j3 \0 b  I8 B
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 F. O9 ?# Y. G6 \0 w7 r
A:Zucchini, eggplant, green peppers, onions and tomatoes
5 ~; c+ o4 G$ m  m7 K3 F& r! d西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. E. U- [7 |) d8 g! h10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ j1 a8 ?2 g& f# @2 f
A:cook food in quantities that will be used up within 20 to 30 minutes.
" |0 t9 L8 s# B( b, I大批量烹煮食物要在20到30分钟内
. p4 |  a  j8 s! ?" C9 G; @11.What person has the authority to issue a Health Permit?
" c# U" o& f+ W2 J8 f4 C9 w谁有资格颁发健康证(卫生证)。
' I5 D' z* a* q8 UA:Medical Health Officer.; K2 g6 z4 L: a' p/ a
医疗卫生官员。
9 T/ ~. I0 d+ |1 v1 N12.For what period of time is the health permit valid?
& z6 o8 n; q% e1 I健康证的有效时间是多久?7 U) m$ A3 X  D8 V; O/ v$ H
A:12 months.12个月6 w: y# x$ {5 h) X) N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! L3 ^  N: e2 C5 v8 ^* |, J/ ?在食物和饮料准备区,通风系统换气的标准时什么9 A. {6 K1 d  ?( h9 r8 `8 A: D# T
A:08 times each hour. 每小时8次+ Z, M' J: f1 b& D; B
14。The minimum temperature for manual dishwashing in the wash sink is
' z7 h; t5 ]' M) j手工洗碗,洗碗池的水温最低多少度?
* B% R+ G" f6 `, q" a; B: DA:110 degrees F (43 degrees C). 43度% g/ H8 {5 f' D: g, X7 S) a5 L
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 B1 C, C) w9 H" g4 S7 u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ m% g" N* R) ?! C6 S$ a9 SA:180 degrees F (82 degrees C).  82度
3 v* [9 W' X% r6 q3 L16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ t' S- I' O# [3 C% E
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 T  b# F/ z2 |
A:en papillote.  法语自己理解
) t1 q8 i. o% f: c# A$ K6 j- M17。Wing or Club is considered a
# V; [, l( ]7 I# h翼和CLUB 被看做是一种...
5 }4 n: w  b7 ?4 u6 I+ e" D! XA:Bone- In Cut     带骨切
- R9 y; t1 o7 @$ d$ f18。New York is considered a   纽约牛扒被看做是一种
5 I, ~  w5 C. O% b. E+ G4 bA:Boneless Cut     无骨切6 V; o4 w9 R4 F' m, A* N
19.In general, a court bouillon for freshwater fish will contain
- A1 j7 [" p9 Q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3 v$ J; J) ?/ g: ]0 u
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." p& y: ~) P# n. ^% E$ H, n
和做海水鱼同样数量的调味料和香料- X) K" s9 B+ y% G  }/ g3 g) h
20.Anise is very similar in flavor and appearance to
  m+ j1 M4 g3 X, K  Z" B八角和下面的那种原料有相同的味道
9 G& I+ K! u- c: d" l2 J) T, }A:fennel  茴香
7 O! T$ W1 p8 @3 I+ K" U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. u# F0 q' P; i# b
下面那种原料更像大葱且有平面的叶子
& [+ ~1 J; e7 K7 PA LEEKS  似蒜葱 (这边人叫京葱)* t" u5 v% j) a/ M7 b+ j
22.Which of the following cutting shapes refers to a small dice+ J- @3 U0 B+ C! X9 d
下面那种刀切形状指的是很小的粒(末)
) \/ r+ a& L- G, c$ l  P2 wA:Brunoise. 法语: 粒或者末,先切丝在切成粒。% C" g5 \: _3 H, J: E* |9 W! o) f
23.Oil is added to the water for boiling pasta in order to+ @. ?2 u) s/ z  X5 f
向煮沸的pasta (意大利空心粉 )中加油是为了
! f5 [4 D$ ~, ?3 G* t$ K: V6 PA:prevent the pasta from sticking and to minimize foaming action.
0 i0 Z# D( B7 ], X( y, {防止面条黏合并降低发泡。% y- b1 i) [+ d" p: H! I
24.Which pasta dish features pine nuts and basil?
2 f! c4 @: z0 x, \: S: v( ]8 {4 q2 _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! C1 F0 R. ~( B' }
A:Pesto.一种绿色的意大利面酱 ' C( U0 [& F7 A. T$ g  n3 a/ z
http://www.tianya.cn/techforum/content/96/563836.shtml( S* J9 n' N* T- [6 M# ?9 T: R* g
' z; [; ~  a, w- g' R' V+ X% @
25.Which of the following is a spring vegetable similar to spinach?
) U# F& Z0 N8 d$ w! E4 n  V8 q下列哪项是一个春天的蔬菜类似于菠菜?
" _+ j4 {, K" T  n  _+ k: {A:Sorrel. 酢浆草。
, ~3 b2 K* u  l2 @- Khttp://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?
理袁律师事务所
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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:
6 g8 b. o+ K' \; X' o- ~( E2 h3 i& L3 l哪位厨师最早带来高水准浮夸的美食0 S  _. I3 l# S* U# K5 g  e3 ]
AAntonin Carême 人名 安东尼·卡罗美4 j( V" ~' A( E( G0 E
( l/ i4 W3 D! b5 U" }8 S) X
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ a. d- d5 m0 R
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) n3 Q; Q+ L- K6 a0 i  t$ b3 T9 ZA:Cast-iron stoves         壁炉/ r1 U" [1 U/ J6 m' [
http://www.usstove.com/products.php?id=6$ x% Y8 B/ v8 p) L
' G9 R; I' q9 v, H% g/ r% z: _0 g
28.The French term used to describe the roundsman, or swing cook, is:
, {6 K9 i7 J! ]/ X# ]% R, R0 n% ?法国术语,用来描述roundsman,或摇摆厨师是:% Y; t: _# Y4 L  G8 a
A:Tournant   图尔南: e5 o. I, B8 S( ~" G/ @
# a/ k  E, D6 h0 F' m
29.Another term for the wine steward is:2 M: e" @3 s. l
葡萄酒侍酒师的另一个术语是:
. v3 w4 j6 |  LA: Sommelier 侍酒师
" z7 p" p+ p, E4 l5 k8 x
( Z- l) [% L' a$ b6 K' k30.Molds, yeasts and fungi are examples of a:
  U! d7 j; b6 m霉菌,酵母菌和真菌是一个神马例子
; E; t. r0 W( mA:Biological hazard 生物危害
1 h; S5 ?' q( Q: r) P) J5 U( }: N/ Q6 b: N
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- F8 B% R9 m# ?/ q/ J
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 T; W$ a# T. Y/ n6 ?  l: t, L  gA:40° and 140°F (4–60°C)     4-60度7 k# Y! V% v7 X1 I

0 g4 B- _9 p, c32.All bacteria need the following for survival:& a: c/ ?; a2 K2 Z( F4 M6 m
所有细菌生存需要以下哪些内容:
3 o# u, N! B* D3 w; r" e, FA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
. H/ X9 f# `4 n$ @' p  w- v( Z# N9 R/ D6 w- b, ^
33.Which of the following correctly represent critical control points in a HACCP system?
2 L5 `2 M! x4 ^8 s. p9 X以下哪项正确表示了HACCP体系的关键控制点?* Z* z4 o& V. b0 W; j0 q5 q9 s( v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 T) g; R  F: w  ?1 Z. |" b( f% l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 s: g$ v5 \$ G+ }9 T  Y# W% m6 e# [* h' P  ~- }' A
34.Which of the following is not an example of a carbohydrate?
' W4 F* S# }6 A* {0 ~( L& S下列哪一个不是碳水化合物的例子?2 r, U4 ]! \$ J) M4 X0 }
A:Essential nutrients 必需的营养物质  _2 |: B% B7 i6 U$ V! }. g
3 X; S2 l8 Z" X2 x$ \7 @
35.The process by which a liquid fat is made solid is called:
: Z# h( @+ x1 Y9 |4 c$ |液体脂肪做成固体这个过程叫什么
5 b8 P2 P  t& N6 T( L) }$ mA:Hydrogenation  氢化- @) M6 F/ z& k7 G; e- m

4 m; l, p+ I; T' u6 q4 {* n36.Which of the following is not an example of a fat substitute?' b5 {2 y5 {2 }6 m5 ^$ J
下列哪项不是脂肪替代品的一个例子
$ r/ @0 j! Q9 V2 JA:Acesulfame K  安赛蜜K表( e. x+ j$ u% v; h' F8 l

# w$ A$ Y9 g/ G& A37.Health Canada requires that a product labelled "fat free" contain:) q" T* x+ D$ j
加拿大卫生部要求的产品标有“不含脂肪“包括:3 O3 M* L( |' M4 y- k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' Y* x1 Z" A$ e) g0 \, }' K3 x, m% o) K: ^8 u' C/ k8 W2 |
38.Which of the following is not a problem associated with converting recipes?
5 F2 B8 t6 K7 m/ S( _  G! s下列哪项是不相关联的转换配方问题?+ ~! d' E1 _6 G& t* W" q! ]
A:Unit cost 单位成本
8 g# Z9 o+ Y  a3 h, ^, q/ R9 D1 [, G! C2 \7 Q5 D8 D8 G
39.The condition or cost of an item as it is purchased from the supplier is called:; w. J+ _' x6 u0 f
从供应商采购的物品的品质或成本叫什么
" l! t0 s3 A- ]$ h$ hA:As-purchased cost 购买的费用
2 {7 M3 v+ P5 }) o  h( ?$ z! S5 `" n/ b4 f) X1 n
40.The amount of stock necessary to cover operating needs between deliveries is known as:  }! o5 i7 K  P0 i
在新货到来之前用于日常所求的必要库存量叫什么
9 X( Y5 T/ }% SA:Parstock 基本日常最低库存
4 [4 ?3 W9 [9 `
9 E7 }) [5 b6 `41.Which of the following abbreviations is used to describe the proper rotation of stock?4 x5 ]9 S. {7 j! g4 P
下面那个缩写是用来表明正常库存流程?
( L6 {; d" t3 ~+ j; zA:FIFO=FIRST IN FIRST OUT 先进先出9 O- O6 j5 y! O, Y( u: f

+ }& G) _+ r2 m- H42.Which of the following knives is used to turn vegetables?
/ q& ^: M1 c) y$ J. U( C下面的那把刀是用来打开蔬菜吗?* P4 k# s4 Z/ n$ S4 ?, z
A:Bird's beak knife   鸟嘴刀
1 K2 W' q% h+ T* X3 Z, Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ b$ A7 W8 ~3 [+ w: |

& K( P0 @2 r) o4 V% d3 m9 `2 O43.What is an instant-read thermometer best used for?
' w' R' B. O8 W: h9 b即时读温度计最好用于那方面?; G% c  s' x4 _9 R( g/ M6 u
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 C, z) x0 ]" H4 n1 Y0 A6 B9 {7 c; l# H8 p
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 g$ J: x5 |6 A  I下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 E  v% c" p. ^# F7 rA:Cast iron 铸铁
0 ^# K* c& v" s; F' O, M8 B7 F7 ~. m: o
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& c) P4 Q5 f& Q哪件装备下面有一个可移动的碗和一个S形叶片?
3 f; X1 X: u8 p$ GA:Food processor 食品加工机
1 Y7 e1 f+ v  w2 [http://www.google.com.hk/search? ... iw=1263&bih=572* }" c8 g) G' }$ }# z
/ H+ j% M( g9 P: e
46.Which of the following is not a rule for knife safety?- G! X; Z. x! c/ Y+ \( z
下列哪项不是用刀的安全规则?
+ g9 E5 K5 t2 ]. `) k+ \1 gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* S4 Q& o& j$ i0 J5 _& b- \& t2 U2 ~) M" W
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; A$ |; U6 P; W5 _% K5 U' J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 _; X: I" x) |. `7 j7 IA:RondellES ( Y4 I; u! F, w! v" L1 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ f+ V* V; q( q' _

# u. K) S& ~- \* ]48.Which of the following is a diced cut used to garnish soups?( ?# {! k3 |  J4 P4 R
下列哪项是切成小方块用于汤的装饰?. }) z. _1 c0 Q4 h, `" g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, |6 H# x! H/ v& p$ r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 N3 n6 a; [1 v# X; t9 n/ }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!!——! K! N% K0 F! J  b3 s
A:Gaufrette
8 m) m1 E! O" s0 e& X& j6 _* Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 C+ j  ]$ t: f2 ]7 X0 ]: u) n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( `: b( m0 D" h# f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  u* f$ Z( `: ~' g( v( V+ J/ c; z% `! n% }
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 z  T/ S8 k8 V$ i7 L% y) x6 a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)
! T# r  N" k, R1 hA:Cilantro 胡荽叶 香菜
9 Q' }1 I8 e) i2 F4 X7 u/ X' ?( ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: k8 ~! ]. N2 q+ n' E
6 H0 ^) M! q. `
60.Allspice is made from:3 n* X; N0 ]/ j! v- \7 Z( s. |
多香果,  多香果香料是什么" V1 S4 o$ s: a& h, p
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ j2 f6 N/ e* G- V$ v
A:A dried berry 干浆果- j* o8 Z$ M  d! U0 |; C8 t
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61.Which of the following are used to make a sachet d'épices?: z' i' s( \" {
下列哪些是用来做香包德épices?3 }  `6 H" e2 f$ i; I
http://www.sachetcatering.com/
8 i3 T0 R8 U* f& W/ eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ t$ b0 c. g9 z7 ?6 p' k; s

$ f% n; Q# e! Y' N- r" c" O9 W) \62.Which of the following condiments are not soy based?$ `* Z: X2 [/ \3 [2 N6 e. j
下列哪项不是酱油调味品的?/ N  f9 J% B3 C; X- l
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ |3 h9 G5 K5 T/ d
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:4 v1 u( D5 R% R( M5 w
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?* Y6 v2 M8 x+ O5 t* c  U6 \
下列哪个步骤是不是正确的蛋清搅打程序?
  C1 J, T- T0 q- v% JA:Allow to rest before use. 允许休息后方可使用。# [& g4 t* e/ i

, A% ]$ {& e5 w* S! \65.The weight of a large egg is between:一个大鸡蛋重量介于:# Q: t2 s* J2 j4 S3 N
A:56g and 63g 56克和63克+ S8 W- P3 l0 E( I# q, \
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66.Evaporated milk is a concentrated milk that is produced by removing0 e$ o7 A( b7 s/ n! [0 m) g: a
炼乳是一种浓缩牛奶 是去除什么做的
$ m. B$ A1 f% P  J+ w- u9 ~2 ZA:60% of the water 60%的水3 H0 P/ m$ r9 b4 B. g& |% h

2 q! k- E4 U# _6 e: ^; ?- b67.A method of cooking that transfers heat through a liquid or gas is:2 x1 d# O2 T3 h3 P" J
一种烹饪方法,通过转移液体或气体是:) ?5 ~, x. v% A# Z2 N# T
A:Convection 对流5 i' X7 t4 V6 |4 n+ ?$ H( @" g

$ u: N* n3 `+ u68.The cooking of starches is known as  烹调的淀粉被称为' I3 s' {! N! I4 S; o+ H
A:Gelatinization 糊化/ ^- v" y3 [0 p! w1 Q: @
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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?) N  Z! Y$ q0 M( F- n
A:Braising 烤# W" r( h8 E6 [# F
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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:# V% Y% @2 Z- W$ o% t( o% @1 f$ G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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71.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
' s- e2 y1 b% d% |5 x) g+ FA:Fumet 原汁
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8 u' v/ W4 [2 c. V( k: k+ m72.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+ t3 d* I/ w3 R: [6 h& ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. D6 k* Q8 f3 q$ z' t6 n# C
/ [0 G5 v0 ^7 m8 |" g5 {7 R6 _73.Which of the following is a principle not used in stock making?4 {" x& |7 u. P
下列哪一项不是用于制造高汤(低汤)的原则?: O! u7 Y* }4 z. e0 c
A:Start the stock in hot water.开始在热水中操作
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, V  Y1 C/ Q7 d% s5 W* |7 L, 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
$ U) ?; Q" D( s# F% w% LA:Remouillage 法语熬汤
. u+ ~% N' R$ [& k# Zhttp://www.haibao.cn/blog/post/176242.htm
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