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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。$ g) M+ C7 W+ e! i

4 w) t8 R+ y& k; K' V7 ^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。6 \( ]0 L# @" N. H
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
理袁律师事务所
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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# @0 R) W, B7 z& a; w; P, P" u
1.Which of the following methods should be used to determine doneness in a New York steak?/ B# @- L4 B$ f8 u! Y0 P: w
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)
6 U& X0 \: z4 ?+ @$ fA: pressure touch. 压力触摸
8 ?7 J* S- W9 S5 p6 }2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  ~& U# @7 M. y' @7 p
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* r! B& f5 S6 p+ U
A: acid  食用酸  ^' f" c$ q: Z% [% M+ @% O' S% c! g
3.Vegetables are major sources of which of the following nutrients?
& B( ]7 Q" k: E. z9 L" r: A% o蔬菜中包含的主要营养有哪些+ d" i. {# s  x" z; [5 P4 d' E
A:vitamins and minerals. 维生素和矿物质。
3 |) N' k" L/ Z# \2 n) b# }0 I4.Cauliflower is commonly served with
: w! Y1 ^: O/ ]" _; B花椰菜(菜花)最常见和那种酱汁搭配
3 g& g# k- d6 v; L; \8 n3 LA:Mornay sauce. 奶油蛋黄沙司3 [$ k0 Z, p; z# {; C
5.Which combinations of products are found in pie dough?) r4 w# J( a- L
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), ?  W: W. E4 ~. x' j  |; I
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# I+ O. }! B$ ^& z1 ^6The French term for mussels is 法国语青口(海红)叫什么
. L  q/ l, y+ u+ t2 ]A:moules.法语青口,海红
" h0 E9 J& \# O7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( t! Y$ B  f9 ^1 Q5 D1 C
A:faintly fishy. 稍微有点似鱼味4 s# [' {  {3 [" o( [
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 p4 \4 z* W6 \A:2 days. 2天
2 |7 H9 o( [/ Z/ |9.What are the principle ingredients in ratatouille? 4 d! v& F) Z0 r" L; n" X
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 E4 i' F  \2 `
A:Zucchini, eggplant, green peppers, onions and tomatoes
8 X% x. l/ @% [  ]: q" R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 j# D- F6 b4 L, t3 Q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 u' N* F( Z$ m& S! Z0 b, `
A:cook food in quantities that will be used up within 20 to 30 minutes.5 I) s6 D2 \6 T
大批量烹煮食物要在20到30分钟内
2 U# v$ J+ K( J11.What person has the authority to issue a Health Permit?
/ B- V" _! G' f1 p1 |$ e谁有资格颁发健康证(卫生证)。$ M' c; v( x. ^
A:Medical Health Officer.
5 b6 C6 c) l  n" R3 i医疗卫生官员。
* N$ m$ b$ r0 d12.For what period of time is the health permit valid?8 S, d4 {! N% k) P$ H  P
健康证的有效时间是多久?; O; b  `; y9 T3 c0 C
A:12 months.12个月/ j  N: N' z7 Z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ ~# _( @1 l; r/ Q! X. t' X6 j在食物和饮料准备区,通风系统换气的标准时什么
- @$ [8 ?( X+ C3 A4 U5 U8 B( s+ rA:08 times each hour. 每小时8次
. J& X4 ]/ O# \& M8 B) t1 {. N14。The minimum temperature for manual dishwashing in the wash sink is
& K3 c2 t0 v/ a- @& ~) d7 ~手工洗碗,洗碗池的水温最低多少度?6 m9 m7 O$ h1 S) N: L
A:110 degrees F (43 degrees C). 43度
8 v( k& n& b" D6 p! Q* C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 ]$ ~" a" [# m( Z" i7 ]
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 H, O, y- M2 h( t5 G
A:180 degrees F (82 degrees C).  82度
  D( l5 D" m8 J2 n+ E16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 `! P. d+ J6 g& V* @9 |) j. B
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; Q! @/ T' u2 o$ TA:en papillote.  法语自己理解
( Y! @* B2 w  n, U17。Wing or Club is considered a
# w8 c3 u) R& v5 u2 w翼和CLUB 被看做是一种...4 P6 t. _, z8 n+ s# W: O# P* A, v
A:Bone- In Cut     带骨切
) {* d+ g* U7 I) g' T, z1 E5 ^& x18。New York is considered a   纽约牛扒被看做是一种
+ ^/ L, M  }6 V6 `( CA:Boneless Cut     无骨切! H1 B% w* c7 f1 e
19.In general, a court bouillon for freshwater fish will contain
1 U* w! o3 I7 |; t& B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/ j( \1 k% v4 `$ l3 D" f4 p
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- n9 A4 {0 p0 Y2 @5 E) o, n! F和做海水鱼同样数量的调味料和香料. W: f7 c9 F% o% w3 C
20.Anise is very similar in flavor and appearance to
+ a/ g0 k3 y9 C4 T6 Y* X八角和下面的那种原料有相同的味道
6 K$ ]3 [* R! F5 JA:fennel  茴香8 B" B/ m; X: s, k/ Y9 _
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) i, u7 `' u: v( W
下面那种原料更像大葱且有平面的叶子
+ C, y: s0 N" H% M: u; x8 LA LEEKS  似蒜葱 (这边人叫京葱)0 X3 u0 e# d: X' O' i, h6 j8 @
22.Which of the following cutting shapes refers to a small dice  e% S- ?& K  Q2 c! n+ r8 g
下面那种刀切形状指的是很小的粒(末)8 Q4 y* J' O) U# x  Y! Q  ]
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* c4 y% R7 ~3 c# i, _/ }23.Oil is added to the water for boiling pasta in order to
5 h* ]$ e7 C3 H4 V5 r6 W4 y向煮沸的pasta (意大利空心粉 )中加油是为了
2 e8 \5 F) C8 h1 iA:prevent the pasta from sticking and to minimize foaming action.
0 m5 h6 X" j$ e: `防止面条黏合并降低发泡。( L: J1 m3 o6 B
24.Which pasta dish features pine nuts and basil?- |: z% Z/ f" R* {/ I/ k
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 ?" f0 s9 E" K. a
A:Pesto.一种绿色的意大利面酱 " o; Z: ~: t! J7 _$ M
http://www.tianya.cn/techforum/content/96/563836.shtml
: ]8 h7 W; ^  _3 K
1 C- C4 P- N2 \, q# o! W25.Which of the following is a spring vegetable similar to spinach?
* P7 N' X+ k- P% V; }  L' G下列哪项是一个春天的蔬菜类似于菠菜?
! O/ M+ @" \, Q0 `7 [$ A- f7 dA:Sorrel. 酢浆草。! u) m9 \2 Z2 j9 N+ M( J
http://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:
: t- H5 b: U; Q) a. [1 ~$ c哪位厨师最早带来高水准浮夸的美食
2 L6 z2 ?3 c6 v4 O. q$ cAAntonin Carême 人名 安东尼·卡罗美+ f5 B5 v; h* I/ `' l7 k
: A6 _1 a9 P7 t) u2 J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" Z2 a% ~- W0 O5 g2 J& S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* w  `& k! z  X# H: lA:Cast-iron stoves         壁炉5 N' f. [7 e# g3 b$ A6 X3 d
http://www.usstove.com/products.php?id=62 \: R8 W" ^3 g, R/ }% c
1 f" |4 z; c9 C' W  j
28.The French term used to describe the roundsman, or swing cook, is:
3 w6 h# Y0 i$ ?9 u' X8 `$ Q法国术语,用来描述roundsman,或摇摆厨师是:
9 R' d8 u8 Z0 F3 GA:Tournant   图尔南
/ M! A- f1 `  G/ M+ l
8 M3 A4 e  O2 t% X29.Another term for the wine steward is:
! I6 L. s# |( g3 R0 t' Q( M葡萄酒侍酒师的另一个术语是:; p* f6 d% {+ {8 c+ a3 H
A: Sommelier 侍酒师
# `9 ~& ]0 ^6 }1 |
- o5 H, `9 Z0 L' y30.Molds, yeasts and fungi are examples of a:0 C' p3 N. K7 O
霉菌,酵母菌和真菌是一个神马例子
8 I7 N0 C6 h5 W# W+ lA:Biological hazard 生物危害
9 }( h+ S. E. J! {
$ R2 \  |: W, i" F. G9 l0 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. W7 V4 e9 M0 k$ h9 ?( Q根据加拿大食品检验局,食品的危险温度区在多少之间:
6 `4 L& b2 L: c7 S  [A:40° and 140°F (4–60°C)     4-60度& {9 ~: i9 O/ r" ~7 G" N0 \

& d" G- u. L6 v5 ?5 @0 x8 [/ b7 Z' o9 X32.All bacteria need the following for survival:& D4 }+ v& d3 e& s
所有细菌生存需要以下哪些内容:$ \  x+ n  u/ @! q' i0 w" J
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 o% S3 |+ N' E5 {( P9 y& T

( J  G" b1 y0 E# r33.Which of the following correctly represent critical control points in a HACCP system?
( ?/ l3 M( s& C: J! i以下哪项正确表示了HACCP体系的关键控制点?
$ o8 u; ]; X% @' V3 s7 x7 GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( Z( m8 Y! q4 D6 J( e5 W8 Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热- v- X2 J+ {! c2 I0 @$ A

7 i! t0 r- \. F: z( H34.Which of the following is not an example of a carbohydrate?
2 U! y  C+ V9 l: N$ M9 N3 h, G下列哪一个不是碳水化合物的例子?
% ~' h" n: h0 y/ @A:Essential nutrients 必需的营养物质
, e3 `& r- Y* k/ v' u& @$ _9 `
35.The process by which a liquid fat is made solid is called:* T3 |( S- t6 j, K( n" W3 o
液体脂肪做成固体这个过程叫什么
, B9 Z* [6 c5 DA:Hydrogenation  氢化. J6 ^- i0 b1 T5 E/ g% c
* S1 h/ Z$ k) U
36.Which of the following is not an example of a fat substitute?
& j  c! D, X5 X% a5 T: c2 X) P下列哪项不是脂肪替代品的一个例子
. r4 z$ q0 T& iA:Acesulfame K  安赛蜜K表
5 H& i" `/ z5 ]; v$ a4 o( ?, Y3 K" G$ P
37.Health Canada requires that a product labelled "fat free" contain:% x$ G& o/ R, `% O
加拿大卫生部要求的产品标有“不含脂肪“包括:6 h  }5 d. |6 u& g( Z  @/ z3 e
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 K) N, ?" i* ^1 B, ?' j3 _# S/ \# L$ M+ t
38.Which of the following is not a problem associated with converting recipes?) I8 r# p  B3 [
下列哪项是不相关联的转换配方问题?
' D6 J/ v6 n2 x) q; I" PA:Unit cost 单位成本+ O+ Q3 n1 n- S( X

6 D1 r* V. I. {/ u! ^. q9 G3 A5 J' o39.The condition or cost of an item as it is purchased from the supplier is called:
' d7 ^. I- k+ q, N$ T+ s从供应商采购的物品的品质或成本叫什么
/ l$ Z7 |5 L5 C. xA:As-purchased cost 购买的费用
- s' l5 o- ?% F. \
7 D* l0 P; _( h! [40.The amount of stock necessary to cover operating needs between deliveries is known as:) o5 J7 ^8 F7 B* `
在新货到来之前用于日常所求的必要库存量叫什么
# T1 d8 z" `( R: W. H' k% G6 `A:Parstock 基本日常最低库存
7 _8 e  F( C7 d9 z' j' d
% E8 h- B9 v  G9 r4 j4 I) X41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ `  ]: d. O6 x- S8 p+ y" R下面那个缩写是用来表明正常库存流程?8 p$ g3 Y" u: U9 a, T
A:FIFO=FIRST IN FIRST OUT 先进先出
8 n. |; S& l8 i) A6 d
' Q0 M7 c& g5 u; x: z5 _! T8 P42.Which of the following knives is used to turn vegetables?( t  q  G/ U' L2 H* S  K
下面的那把刀是用来打开蔬菜吗?
/ R" U8 }2 {& y8 K8 d& RA:Bird's beak knife   鸟嘴刀
5 n7 I( A) Z. Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: L" ]4 T5 j4 I, p/ G7 i$ Z9 l" A* Z0 |: Y# q
43.What is an instant-read thermometer best used for?: o) G+ E- J. Z! [' i9 U, f
即时读温度计最好用于那方面?
0 q( p  U) N: g) iA:Checking the internal temperature of a roast 检查被考物品的内部温度5 L; t; `8 Q( m, @' T: P; B# P
4 v1 s$ x4 v) y( A
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ G" U, d2 F: U0 y* \4 u8 w* i下列哪些金属材料受热均匀,通常用在铁板而且非常重
! T" l7 T+ ~8 H7 p  g: XA:Cast iron 铸铁" c4 B8 Z% W6 O

+ T' C9 U( o$ ]1 D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ R! }" f0 G; ?) J0 @! ~+ S哪件装备下面有一个可移动的碗和一个S形叶片?! Z, v: Q, ^5 c. y
A:Food processor 食品加工机& M7 G$ w% w6 X2 _& B
http://www.google.com.hk/search? ... iw=1263&bih=572( S0 I$ U  b3 e# {* H. o8 _* n

9 ~' c( t  K  l- b5 D" f" o46.Which of the following is not a rule for knife safety?6 \+ i6 E( i3 s$ V( d0 }, v- K
下列哪项不是用刀的安全规则?
0 W0 o# I3 O3 E. t# j+ w( jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 R4 ~# l; l) n- M& a  n* J( L5 h/ L( ~7 _4 P  S7 g" g8 G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" r. h5 |) V5 F- q8 ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 E) y. m7 b0 L( H2 C3 X: w
A:RondellES + I6 Y6 K- X* e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ J' x" E  I2 _7 P. Y5 D
- w1 D- {6 z- q9 x( l& c- N8 \
48.Which of the following is a diced cut used to garnish soups?: Y+ Y1 N: f- O! M) ]% E2 J. e' M
下列哪项是切成小方块用于汤的装饰?, m& S. y; j' w/ B3 \
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 j8 A6 `# q/ Y4 [; D% z; |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! b5 @1 Q$ p3 q5 p& L0 j# K
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!!——: ]& i2 f# S! ]7 F
A:Gaufrette
, b& S& [5 f* N6 h6 @3 Y. E5 Z% tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) h! M4 N" M- m0 G- r3 e6 |. hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# I2 S- ~* v  [- V; x  v
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- n9 O8 d- V: [9 [# q; N5 l3 y& g% k, i5 V( L
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 [* }' h+ b* e9 z: x9 p
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)) m' o0 k- |5 i: p7 i& j: r- U
A:Cilantro 胡荽叶 香菜
7 ~/ b  p4 M4 `; t8 T/ P7 jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: ~2 n2 v) \! g  v- _; t1 c& R
1 v: ?* D4 f- X2 h9 s' L
60.Allspice is made from:
# a' C# g2 Y  p1 k1 h 多香果,  多香果香料是什么+ G2 e/ r% G5 f+ [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 d6 n: [' }( D) P" f" e. y
A:A dried berry 干浆果
( I2 B! v' t7 B' }+ Y6 t; f' Y/ Z8 n3 V' k
61.Which of the following are used to make a sachet d'épices?$ P& ~; H; h: R( n
下列哪些是用来做香包德épices?6 R* o  t! q, v' |
http://www.sachetcatering.com/6 u9 D1 ~0 [/ V: g. k& N" {3 G/ I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. ^- `6 b8 e, H! D
- n" d% m; _  l& `4 ]5 K8 g4 n62.Which of the following condiments are not soy based?# s7 h- f. [. F8 ^. u
下列哪项不是酱油调味品的?
/ K) R; K+ k" p- ^  QA:Wasabi 日本辣根' V0 w+ m/ e4 E6 b" i9 |- m) x

, Q6 T8 u$ _2 G9 B) E9 n' k2 Q; k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' {$ E, i5 \$ P' C8 f4 X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:
) W, I+ u2 K4 Z. g3 z4 H+ AA:Pasteurization  巴氏杀菌
/ ?( H  s/ |0 U; V1 }/ ~7 P
9 [3 g. C: Q+ f) Y" U64.Which of the following steps is not the correct procedure for whipping egg whites?
- M, L/ i$ K0 r% l下列哪个步骤是不是正确的蛋清搅打程序?
) a  p; U: }: [, f% G1 XA:Allow to rest before use. 允许休息后方可使用。; o) t! R' X9 ^1 a: t
& p  O7 f1 ?6 F3 V9 ]7 n4 g6 @
65.The weight of a large egg is between:一个大鸡蛋重量介于:" T: c7 n: ~, z& }  m
A:56g and 63g 56克和63克; {( D, _. d+ b8 |' B: C$ B; k- l
5 |9 y) q% W7 l$ ^
66.Evaporated milk is a concentrated milk that is produced by removing5 \' M" e3 P* K9 R: e: _
炼乳是一种浓缩牛奶 是去除什么做的# L* K1 Q4 D: q5 ]0 W, f
A:60% of the water 60%的水
3 x8 q* _; y' g# Z0 X& A/ i; t, @0 \' x( A$ y. g
67.A method of cooking that transfers heat through a liquid or gas is:
9 |) l  g9 t- ]: W/ k一种烹饪方法,通过转移液体或气体是:
3 S6 l. n$ W* N, WA:Convection 对流6 {* D7 ^; }$ ]- W# f" I6 |
4 f  y7 A, E1 P, z, `8 L
68.The cooking of starches is known as  烹调的淀粉被称为
" _6 v9 U" x' w# ~/ `A:Gelatinization 糊化+ ^6 ]1 \* [) A. V! C* d# j

% K6 N2 g0 s" I$ ?5 j, @9 r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 p6 _# a' k' g: [6 k5 ?" F5 D
A:Braising 烤4 p; ^: t% `* Z+ K
3 c  ?; A2 X& `+ t6 C; o; O8 Y2 V
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:
: l# j$ R! W' P  T2 p+ D" PA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' f, l! E: A# k+ r0 W9 h; M: Q, P: Y
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$ p2 R. Z% S: @) R  |( ?
A:Fumet 原汁
( F2 r+ `0 n; E7 h
1 O$ @) t4 ~5 i% @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, x9 u( q, M' I; @" f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
- T6 j" t% ~( V9 S% |; C2 E& B2 X, l  T) Y8 [0 j7 I/ B
73.Which of the following is a principle not used in stock making?
# T8 o1 c. o* B- k0 ^3 r下列哪一项不是用于制造高汤(低汤)的原则?9 Z; G4 p2 Z! r: X: [
A:Start the stock in hot water.开始在热水中操作4 k2 c8 @, P, J- p( `  t4 o
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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
$ u! h3 K: X9 [A:Remouillage 法语熬汤
/ V. \0 z& ^/ H5 U- W; Yhttp://www.haibao.cn/blog/post/176242.htm
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