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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。
$ m& M8 C8 a9 S! r7 ~7 I
( ]( r4 m6 g; C$ 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。
) V; |4 g2 ?1 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2 z$ f. n$ B9 v5 z& W/ E& u8 w: ?* `+ H
1.Which of the following methods should be used to determine doneness in a New York steak?* W/ ]" g" Q" G, ?
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)
$ l  N9 N5 s& c) ~A: pressure touch. 压力触摸
! k; l, t+ o% ]! O6 W! A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 h0 a2 L. L0 }& p) W8 E" x
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' d# [5 m6 q/ U, g2 F
A: acid  食用酸
' `0 a  H0 V6 y0 l* R3.Vegetables are major sources of which of the following nutrients?
2 }% l' F; O5 l: |) Q3 o蔬菜中包含的主要营养有哪些
$ D" y# Z- h9 G3 M, L! u% P- DA:vitamins and minerals. 维生素和矿物质。6 P! S0 o+ Q7 z: w
4.Cauliflower is commonly served with5 Q1 B; X' U0 Q- w! t/ w5 V1 E
花椰菜(菜花)最常见和那种酱汁搭配8 o2 L" I0 d' j& F6 L$ U1 a
A:Mornay sauce. 奶油蛋黄沙司( M5 N/ `5 N* p" s
5.Which combinations of products are found in pie dough?
/ H0 ~  I  t7 @3 B- }7 {下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 Y+ ]& G) Y2 A0 R: Q/ h5 v
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- K! V6 h  @$ T9 h4 v/ L
6The French term for mussels is 法国语青口(海红)叫什么& r* l  V6 s$ r& X
A:moules.法语青口,海红
+ U: [' f7 s/ Z: {3 W  H7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 g# o* }: N) z; e2 e. Y" w
A:faintly fishy. 稍微有点似鱼味- U3 M/ g; i# K- l
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* @( _- ^  V" W( s
A:2 days. 2天
/ L- c- N! z6 [1 G' \$ G' B9.What are the principle ingredients in ratatouille? " \% u% r) m( S
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 D/ l# |2 ^0 \! o
A:Zucchini, eggplant, green peppers, onions and tomatoes1 s4 b1 f( g# _4 _
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 \2 Z' l7 j, N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 g% s1 x0 c! ]
A:cook food in quantities that will be used up within 20 to 30 minutes.
  O9 }! Z" W. I* E大批量烹煮食物要在20到30分钟内; \3 }  p+ H; D" ^: R( ~9 Z
11.What person has the authority to issue a Health Permit?
+ R* K" C2 J( e. O, U/ r+ I6 i谁有资格颁发健康证(卫生证)。
4 J' x7 e3 X! M4 dA:Medical Health Officer.
# |5 v' F* u- [' b. v医疗卫生官员。% O; S% x7 d) m7 \6 h7 E5 t
12.For what period of time is the health permit valid?
1 Y" I  O$ x  V& w  W9 S$ P/ r$ I健康证的有效时间是多久?, E0 l. F! E9 |* N7 g. G
A:12 months.12个月% b7 \8 K6 o9 e2 a& _* n
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# d1 |3 L) y/ r" T在食物和饮料准备区,通风系统换气的标准时什么
4 o! `- ]2 X+ C. H+ bA:08 times each hour. 每小时8次
6 s5 L' n, F- v8 x' ~7 r5 i14。The minimum temperature for manual dishwashing in the wash sink is
; d, N4 m) ?) _/ \手工洗碗,洗碗池的水温最低多少度?! w$ Y6 [+ x% O+ x4 b
A:110 degrees F (43 degrees C). 43度8 G. n5 v, E7 |5 m
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 n' h- I. I5 }
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- [* `) x1 G4 _+ R9 |! U" b9 t
A:180 degrees F (82 degrees C).  82度6 Z( X3 Y, U+ C# p+ w- Z! s9 s
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 R. {' H1 V& E6 [- E7 ?& X
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 e: T/ a- K4 m% [. ?
A:en papillote.  法语自己理解
) ?% m1 `+ e/ G: K' Q1 s17。Wing or Club is considered a& I4 r8 o2 c" {2 F
翼和CLUB 被看做是一种...
& ]" q  s  u7 l7 f: ~8 ?A:Bone- In Cut     带骨切
( ?! d  q1 b$ `0 k18。New York is considered a   纽约牛扒被看做是一种
* v! N& a) i# oA:Boneless Cut     无骨切& u! X0 n7 b: S( I4 g) ?0 i
19.In general, a court bouillon for freshwater fish will contain# J) }! @9 r/ n( x9 {" C/ k3 s
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 s2 R2 P* h1 jA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  _* r5 G! q# k: W和做海水鱼同样数量的调味料和香料& S8 G4 a8 p5 S3 H2 S$ b
20.Anise is very similar in flavor and appearance to
. x  O' c; B* D, C' f# t八角和下面的那种原料有相同的味道$ F, I4 {, w: [0 L+ W
A:fennel  茴香' n+ L+ y7 ?0 b1 i7 X. n" i
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: c' \8 y0 P; G* I5 Q; t$ m下面那种原料更像大葱且有平面的叶子' L+ M! u3 C8 b! ~. n9 G( ^* S
A LEEKS  似蒜葱 (这边人叫京葱)8 ?& `; h" m( n+ y7 ?
22.Which of the following cutting shapes refers to a small dice
( |3 r% f2 q  e% G( ?& J3 {下面那种刀切形状指的是很小的粒(末)! ]' B5 P( }  M' r- \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 |* q- ^5 f1 i4 ?
23.Oil is added to the water for boiling pasta in order to
# G9 r7 K) A7 C8 X! m3 y4 q向煮沸的pasta (意大利空心粉 )中加油是为了& f0 s6 J# J1 g+ f# ~  s6 Y
A:prevent the pasta from sticking and to minimize foaming action.
7 d/ x3 Z6 Y( H1 y8 ~防止面条黏合并降低发泡。8 D4 V' V% C. N% y6 J
24.Which pasta dish features pine nuts and basil?9 z& g) _  _" \
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. A/ D. r/ n$ M% _$ ]* QA:Pesto.一种绿色的意大利面酱 ; b  q8 H. N6 O4 E* |- y
http://www.tianya.cn/techforum/content/96/563836.shtml
2 V0 p3 I6 ~! Y/ Y( f! S5 u$ o: C! v6 s
25.Which of the following is a spring vegetable similar to spinach?
1 N% d: I! O2 O! x$ T下列哪项是一个春天的蔬菜类似于菠菜?* v! a# G5 _7 A0 V& p
A:Sorrel. 酢浆草。
( N1 z" b  F* v: O) Vhttp://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:  q9 t$ c3 u( z
哪位厨师最早带来高水准浮夸的美食
+ w; D3 o  W$ I& ^" G+ _AAntonin Carême 人名 安东尼·卡罗美6 \5 a& y9 D" H/ z* p5 e

/ h1 _; c1 ?2 Z1 W$ ^4 a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: g& G  b  `% `6 q7 |# ~4 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 。
& O1 @' ~, v) V( eA:Cast-iron stoves         壁炉- J$ _& t/ u( Y
http://www.usstove.com/products.php?id=6! ^- |. }5 i- z& |
; M& N1 p! U! q/ ]' r4 J3 [! F
28.The French term used to describe the roundsman, or swing cook, is:. z, z. ]0 I3 C1 L, i1 D
法国术语,用来描述roundsman,或摇摆厨师是:
0 J. F4 a' c0 ^3 j  O' DA:Tournant   图尔南
# l& i; C; ^9 k* {
) `8 r* N" ^& O) y4 o( ^% H29.Another term for the wine steward is:% X  e3 q$ a1 ]$ X/ J4 A
葡萄酒侍酒师的另一个术语是:
8 U- d) K, J% F/ a7 m4 mA: Sommelier 侍酒师
) c) b$ b) @- U' {7 |7 a' r# ~: x8 v/ |- N0 b+ v
30.Molds, yeasts and fungi are examples of a:
7 Y- i, @/ }/ z$ E* K+ m7 x霉菌,酵母菌和真菌是一个神马例子' x5 r. o# D' A
A:Biological hazard 生物危害! y; g8 Z6 Y  f

6 N& ^5 X, H$ V. Y7 A3 U' M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ R2 y1 ]# W* I) X2 _; B9 l
根据加拿大食品检验局,食品的危险温度区在多少之间:
  ^3 z3 N7 N# y! y! e* P% aA:40° and 140°F (4–60°C)     4-60度0 {. f5 A0 K+ q  w

4 u/ n6 B( T1 K: S32.All bacteria need the following for survival:
! X" H. o# f" ~2 A, N8 E% L6 N4 I所有细菌生存需要以下哪些内容:
# g3 G! s0 a, S( W! j- ?2 {% f8 d2 AA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 ^* y7 }2 w7 Y4 J
  O& y  b+ `3 U. F( z33.Which of the following correctly represent critical control points in a HACCP system?! h6 N; i! g' Z/ R6 Q6 L
以下哪项正确表示了HACCP体系的关键控制点?
& b. ~9 G2 }- a( v# aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * j4 ~& L6 w1 S( y/ {( ^6 T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' `4 Q) G4 O, \$ }2 ]$ e
/ ~) p  |7 Z  [2 ^& ~8 w
34.Which of the following is not an example of a carbohydrate?
# k8 I2 {  k5 L$ w下列哪一个不是碳水化合物的例子?: X. K$ E0 G" v. u6 J
A:Essential nutrients 必需的营养物质5 W! \0 ?) u% Q8 ^, I9 D1 T
5 H: U$ A7 Z  x# o" t9 N2 A
35.The process by which a liquid fat is made solid is called:
/ f; _9 }% b3 v! T8 j( z液体脂肪做成固体这个过程叫什么
9 v) O! {1 N6 X3 p& h% J8 m" }A:Hydrogenation  氢化
# B2 j' T  c7 J' e! V) z2 p! L( d* I( S1 Y5 m/ o; E. q  m
36.Which of the following is not an example of a fat substitute?9 M$ R1 n/ I; l$ m2 F! N2 s7 r
下列哪项不是脂肪替代品的一个例子
8 b) M, J( Q& W% K! G  mA:Acesulfame K  安赛蜜K表
! R: A4 l# Q9 a  {/ G, Z9 B/ ^4 V6 g. u, A) F, s4 L2 L; j  S
37.Health Canada requires that a product labelled "fat free" contain:" l8 R5 v, T9 g
加拿大卫生部要求的产品标有“不含脂肪“包括:! z9 ]# L6 e# n& x' g/ _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 {) [9 H" g! J  _

+ W  f' z& e$ K$ S! P38.Which of the following is not a problem associated with converting recipes?
) J2 i  v1 d4 r: l下列哪项是不相关联的转换配方问题?6 Q3 b2 W/ p# M2 V, s
A:Unit cost 单位成本
3 H% K! M+ |9 A: E& H. J; }( ]8 ?6 q8 {4 P+ c' E
39.The condition or cost of an item as it is purchased from the supplier is called:
; `) S# v4 r. n( O从供应商采购的物品的品质或成本叫什么
5 r0 E# h. L, `0 ZA:As-purchased cost 购买的费用
+ _! N; q) l0 n9 a6 q2 a) w' X& g5 e& `) v/ G. z0 b. r4 Q9 R
40.The amount of stock necessary to cover operating needs between deliveries is known as:; i# ~' F, b+ Z- t% e' v$ o
在新货到来之前用于日常所求的必要库存量叫什么
  p9 E  V6 Y  @/ x0 Y0 x. FA:Parstock 基本日常最低库存6 {. ^4 z8 F" {! u5 j
) a, `. F/ A. w6 [3 c
41.Which of the following abbreviations is used to describe the proper rotation of stock?! ^* Z$ s  `& R
下面那个缩写是用来表明正常库存流程?
! ^* ^+ L" L$ i! W9 y7 s% K9 ^A:FIFO=FIRST IN FIRST OUT 先进先出
/ [5 E: T4 W+ T  L% y  T+ Y: d) {0 n; K' e; n  D
42.Which of the following knives is used to turn vegetables?
5 b! ~9 X. x+ Z0 r0 p, k0 u下面的那把刀是用来打开蔬菜吗?' t1 n% N7 U: V1 l
A:Bird's beak knife   鸟嘴刀
' ]$ B& w* f) Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* ^0 ]7 x$ `5 L0 a# x; K3 w4 _
2 ^, i! o3 m; M43.What is an instant-read thermometer best used for?8 [% M7 P3 v- o. `
即时读温度计最好用于那方面?: F( B7 R! E* {1 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 `5 E1 J9 X- l) q# S5 [* [8 ^5 f
9 Z/ l2 S5 B. b3 I9 k5 {44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; N2 E% `; I1 t" o1 e下列哪些金属材料受热均匀,通常用在铁板而且非常重
, k$ h5 i1 l2 G+ z9 Z% KA:Cast iron 铸铁6 s. u. p- z; z& F& W' j+ a- D
( v8 ~5 V; U) T+ |4 Z
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& D! h6 J! b/ d( Y9 I0 E
哪件装备下面有一个可移动的碗和一个S形叶片?
/ E' p: g' K8 xA:Food processor 食品加工机
# p- {" y3 p5 l: ~) w( F, Shttp://www.google.com.hk/search? ... iw=1263&bih=5726 D2 o5 I% {/ i1 t+ J2 Y

  H9 X7 d8 o8 R0 k46.Which of the following is not a rule for knife safety?
. r3 @, x4 j. }5 W+ ~( j) R下列哪项不是用刀的安全规则?
* \3 g0 P  ^+ L5 s+ `. q  {' `' R0 nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# g3 [% z+ A/ Y1 |  |+ F* F4 ^$ l& U
) Z0 Z3 j/ z9 Q9 B* c7 f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# C7 c) d& u  g: {- z' N* N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 |: L- r1 [8 z/ u) T' D
A:RondellES ' T& E+ d! v+ u) y( ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 P: I4 O, _! n- ~" T# v

' Y( @+ g  ?5 V' @48.Which of the following is a diced cut used to garnish soups?
9 Z1 x% z7 G- t& K9 Z; [下列哪项是切成小方块用于汤的装饰?
+ g  {: i* b4 i8 r' [: CA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 P' H" D# r0 n4 G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 J1 E; J/ I, G/ u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!!——) [# e6 L7 |! c: e4 Q
A:Gaufrette ; x1 d8 z3 g5 T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  i. Q! I4 a4 W: I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' X/ m; E( V' B1 B$ s$ T: D, N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, Y( S- Q/ l+ a! R8 S9 ~7 c) ^, ]' S8 \* ~1 }2 s
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  T% z  ?: y+ V: x: V) q8 Y. j+ T# w0 p$ o
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)+ E2 d$ R' h  t8 ~+ ^3 u0 O
A:Cilantro 胡荽叶 香菜
4 q- [, L' q0 V, X' |+ ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- [- w. b6 W) ~) n; d; x$ ]' P

: n% \- b7 K  h$ ~60.Allspice is made from:
5 c4 r) g2 d  [7 j 多香果,  多香果香料是什么
: g2 K+ _8 N9 lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 r6 k* D3 `* p8 HA:A dried berry 干浆果2 [% x1 D6 a; X$ W8 B* E

( n1 P' M: J( q$ m: o) L61.Which of the following are used to make a sachet d'épices?
" q0 u: S7 l  Y下列哪些是用来做香包德épices?6 @$ f, f5 x" U7 _
http://www.sachetcatering.com/$ q) Z% ?1 ~8 @6 N' a  l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 _% k& z7 R- i2 m2 M, x5 w9 m% A. Z/ y% b* N8 p0 T7 A
62.Which of the following condiments are not soy based?
, j, J  n2 g* }3 R! U. G3 W下列哪项不是酱油调味品的?
" x8 D- X3 ^2 d9 c7 nA:Wasabi 日本辣根
# E% @- v9 G: `+ z) E, m( @; o6 q( m2 E) Q' w, P( |
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 i6 [8 I* |$ j  H! Q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:
7 r6 `3 U! F: ^- U) `* i6 m6 q3 T% ]! AA:Pasteurization  巴氏杀菌; l( x. C6 X/ s& v. S
# ~( s: E# h; b1 I' d
64.Which of the following steps is not the correct procedure for whipping egg whites?
# K1 T: |, ]) Z下列哪个步骤是不是正确的蛋清搅打程序?
2 C( {: c' q2 DA:Allow to rest before use. 允许休息后方可使用。' b# j" r) t' \4 B' a: \
1 G" W8 X4 x6 |8 e0 h: o
65.The weight of a large egg is between:一个大鸡蛋重量介于:
) D' T8 N& H9 A  k6 iA:56g and 63g 56克和63克3 u# A' e0 T; X% t. X
+ n* q* c  L3 [* k0 T: `, ?
66.Evaporated milk is a concentrated milk that is produced by removing5 H# f5 B0 b8 @0 K/ F- v
炼乳是一种浓缩牛奶 是去除什么做的
& x0 Y+ `% q7 {) V* YA:60% of the water 60%的水
. C. @( t/ a/ }$ f2 X% F
% o" H8 f: S( s: `67.A method of cooking that transfers heat through a liquid or gas is:
  O* n' l2 B! F) g7 f; l一种烹饪方法,通过转移液体或气体是:/ o' ]* J9 n" G6 ~) m
A:Convection 对流
7 r2 e6 |  S; t2 @3 S% ]
8 W0 A( S8 T( l& l/ w8 o68.The cooking of starches is known as  烹调的淀粉被称为
1 c1 `& W$ Y, V* zA:Gelatinization 糊化7 y. ]3 }1 _; j% Q) Y( T, O3 w
: e# m8 u  M8 p2 v: A
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' A2 s2 h7 y9 f! d
A:Braising 烤
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8 q/ J+ N4 W' |' ?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:0 g% T3 p' b, X( g' F# }8 f
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. u3 k& a6 H3 Z5 E# h& s7 Y$ X: I2 [' o' Q& P. M
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7 {: ]' F8 V. O& M8 V4 j
A:Fumet 原汁
6 t7 [' D7 o" n- k" j
7 ]. M5 l$ h4 r1 B# C72.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6 V# |: c' Z4 c+ [0 s6 w9 C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  @+ T8 U2 \0 B; D8 r
" N! a: v; A# E73.Which of the following is a principle not used in stock making?# b( A$ i) Y5 u9 o' u/ v/ @
下列哪一项不是用于制造高汤(低汤)的原则?
# F) ^+ G" y1 m: `1 z0 X5 T' }A:Start the stock in hot water.开始在热水中操作
4 S! U) M+ p: k' b' I3 l5 n5 l. a1 T: X6 I
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
. d/ T4 V& \6 b: }, fA:Remouillage 法语熬汤7 o# f+ a$ g, j7 A3 r
http://www.haibao.cn/blog/post/176242.htm
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