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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。
7 [: ^- _" F1 \- M" v+ Y% S
2 W3 N0 Z  c' {; Y1 U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, c( W' A- R: E  h. }' Q
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
' H9 I# }$ v" O, L, H# K5 Z% n) U2 b1.Which of the following methods should be used to determine doneness in a New York steak?, R0 k' ?/ F0 i) Q
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)/ S# G; U% r1 h
A: pressure touch. 压力触摸! d2 p3 n; D! `) s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 c6 @/ R$ C, P1 x! _. n
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
: Y/ ?& y6 n! ~: p# U8 s0 wA: acid  食用酸, b) o6 H. M5 o/ \
3.Vegetables are major sources of which of the following nutrients?' C- `8 b& [4 Z7 y
蔬菜中包含的主要营养有哪些
4 D: y: o5 X$ p! _A:vitamins and minerals. 维生素和矿物质。
( Y! U' W2 @' U# U+ I* X% R9 z4.Cauliflower is commonly served with6 K" P( v0 I" W1 E
花椰菜(菜花)最常见和那种酱汁搭配3 e" E' D% y' w9 l
A:Mornay sauce. 奶油蛋黄沙司
& K) p5 @1 B4 n1 v5.Which combinations of products are found in pie dough?2 y/ s4 ^4 ?; o# \. s& {/ G
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). L4 l. x( n+ P$ W6 W, U# Q2 K
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' Q- r  `3 g/ v* w5 S" A6The French term for mussels is 法国语青口(海红)叫什么7 N7 P9 d& {# z. ?) ?
A:moules.法语青口,海红' B' T/ z( I* C0 Q3 f
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 O& f2 ?1 X2 _# f# t( o' MA:faintly fishy. 稍微有点似鱼味0 o! ]2 P6 H2 W& h0 ?
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 k3 U  k7 F" }. G9 ZA:2 days. 2天& ]( F: r. m8 z1 t% s( v: O$ `
9.What are the principle ingredients in ratatouille?
0 c& A4 D- K. o1 B" b1 T/ Q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- F* m2 L: k; xA:Zucchini, eggplant, green peppers, onions and tomatoes  a/ |: Y6 i$ w) x" q2 _' r& ~
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ n5 q5 a; w1 ^; y% `0 J0 f! j; l
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  }7 C! J) z5 g! U, J' Q: S2 H
A:cook food in quantities that will be used up within 20 to 30 minutes.4 b- F6 _  e; A$ M
大批量烹煮食物要在20到30分钟内8 X( [& o, p. E6 B: W
11.What person has the authority to issue a Health Permit?
* Q) N& L) e6 q3 _# F6 H5 W+ u谁有资格颁发健康证(卫生证)。
( g* b6 Q7 G( R- E( rA:Medical Health Officer.
4 `! ^+ _. Q" G+ t5 X- Y! ^医疗卫生官员。( X. l# t6 b& k. c
12.For what period of time is the health permit valid?
0 y7 q- I$ e- q3 @( X健康证的有效时间是多久?0 f; s6 k2 W; F0 K2 P, T
A:12 months.12个月
3 C* C( X. R3 H1 E$ T+ m% Q5 E! @. ?13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 I* O$ y* a0 E4 o在食物和饮料准备区,通风系统换气的标准时什么
5 q1 p) B- U( ]/ HA:08 times each hour. 每小时8次
2 a$ R6 u) L7 m8 [14。The minimum temperature for manual dishwashing in the wash sink is& W" n" Z' J# v  W8 s
手工洗碗,洗碗池的水温最低多少度?1 [# F, E& E- v' V" i, C
A:110 degrees F (43 degrees C). 43度
. k* b/ b. d$ y! k& o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" U) O* m" a/ |& g
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ ]( A. P6 m5 T& y' RA:180 degrees F (82 degrees C).  82度! D5 g" x( L- _! g9 U( j1 _
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! p0 v% K6 C, G; h" w  ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% C- n, S: G/ E* m! Y
A:en papillote.  法语自己理解
: {* K- A3 }1 B9 Z! ^/ e17。Wing or Club is considered a
5 o. H! T- b* b. v* S7 `& q7 [翼和CLUB 被看做是一种...+ J% H: z: P! s
A:Bone- In Cut     带骨切( W( a; Y2 c. s5 z
18。New York is considered a   纽约牛扒被看做是一种' j  n3 g$ i0 z8 Z- |' V* {
A:Boneless Cut     无骨切) G3 f; a# X' q% T
19.In general, a court bouillon for freshwater fish will contain
( O  M, l7 @0 D, ^2 S* e7 Y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. B# V) u$ S/ Y8 z5 m( \* k- ]A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 z3 @+ K& @3 X) n0 l和做海水鱼同样数量的调味料和香料
1 {9 e# P* y. c: P- v0 ^% S20.Anise is very similar in flavor and appearance to
$ Q" ]2 i* X" _- l; P/ B八角和下面的那种原料有相同的味道# Q. N: e& }, D# y8 c9 F
A:fennel  茴香+ E6 D- U8 X9 g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* p2 C# f( x) a
下面那种原料更像大葱且有平面的叶子
. E" h) r1 p- |4 A/ tA LEEKS  似蒜葱 (这边人叫京葱)9 B9 L) Q' X" o$ P$ J
22.Which of the following cutting shapes refers to a small dice
% M* ~+ ~! O: ?  U$ w' K/ J下面那种刀切形状指的是很小的粒(末)  M  U" W7 F& F$ o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( k( p4 A1 V; V6 q8 U
23.Oil is added to the water for boiling pasta in order to6 A, P- {/ p: l: Y7 ?: h
向煮沸的pasta (意大利空心粉 )中加油是为了0 U' R9 ~9 z8 g7 S  W
A:prevent the pasta from sticking and to minimize foaming action.
( ^7 j+ n6 y3 l$ I; W防止面条黏合并降低发泡。6 x  @& R) L* N4 S- ~) @3 `, m  v6 d
24.Which pasta dish features pine nuts and basil?
; f* U# N; `/ K; M  t+ P下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. i$ R" ?( a% a  KA:Pesto.一种绿色的意大利面酱
( Z- P6 O3 I0 }+ i! w6 ~http://www.tianya.cn/techforum/content/96/563836.shtml
9 K+ T$ T+ R) M+ S  w/ C- Q& p% u. u; ], `2 l- j* U2 G5 @
25.Which of the following is a spring vegetable similar to spinach?
+ O7 [7 {% I# Q0 l1 K下列哪项是一个春天的蔬菜类似于菠菜?
! `2 ?, Z4 K4 A5 a0 W5 C% e/ CA:Sorrel. 酢浆草。
2 b3 g1 A% c3 ohttp://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:1 L" x6 y, r& u
哪位厨师最早带来高水准浮夸的美食6 Z* A) P" W/ t- ]1 U8 O9 G8 x
AAntonin Carême 人名 安东尼·卡罗美
( ?) C( J5 z* R4 `: d1 N% w
4 o& D# N# S$ P3 v$ l7 a  m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ ?' E6 [+ a! N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& c' s% C( {( E; `A:Cast-iron stoves         壁炉0 ?2 G) d) S0 y1 w% e2 R
http://www.usstove.com/products.php?id=6
" t- ^/ ~9 j; j% z3 H* h; O; N! }
28.The French term used to describe the roundsman, or swing cook, is:5 G( P, x2 g* J) G" i* t
法国术语,用来描述roundsman,或摇摆厨师是:$ w; D* N) B) y: x6 [
A:Tournant   图尔南
. G+ T6 N1 c( f* }" \6 W$ a" j# m' M( k( Z" U
29.Another term for the wine steward is:3 l) ~+ W- Y- h, @( c  E
葡萄酒侍酒师的另一个术语是:% w& N* Z" I; O7 V5 N
A: Sommelier 侍酒师
$ \( ]& Q* k- K! z: b
3 p8 ~$ p( A6 v  S& X6 b30.Molds, yeasts and fungi are examples of a:, r' x( C8 L+ p/ O
霉菌,酵母菌和真菌是一个神马例子
: Z9 k4 E: Y& K2 H7 P! rA:Biological hazard 生物危害1 D! B( g3 S8 s
6 r! z/ z. ~/ V5 ~
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* E, _9 R6 C& ]# D7 ?8 W根据加拿大食品检验局,食品的危险温度区在多少之间:5 ^( X/ ~+ F8 ^+ n: G8 @7 g8 B
A:40° and 140°F (4–60°C)     4-60度( I! P' K" K3 q3 M9 n

2 F. k8 U8 [5 A- {3 r32.All bacteria need the following for survival:6 _' G' H, Z% H& O4 b6 e' j# E$ S
所有细菌生存需要以下哪些内容:
4 w' r* H+ P. mA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 x9 S- @5 _$ d4 n* M$ C2 k
5 I7 r& d% I" N  c33.Which of the following correctly represent critical control points in a HACCP system?
8 D+ z9 J# G- j5 |4 h& r" h以下哪项正确表示了HACCP体系的关键控制点?( E5 @/ G! y2 A! c2 w7 [9 }; n$ h3 d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   v% |: ~9 M( v. I0 N3 f) l0 V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 V. k  c8 P$ I5 y

/ U" L& K. D3 G$ c% q# S- v34.Which of the following is not an example of a carbohydrate?( L# X! C# c* I1 ~  F* `" I7 P
下列哪一个不是碳水化合物的例子?
' e) Y1 N, x) y" bA:Essential nutrients 必需的营养物质
2 u' T/ S+ _) M9 R( R: p0 [6 X8 k3 i' J* D8 A  C9 v
35.The process by which a liquid fat is made solid is called:
2 f' a# q" \* P6 G+ e; a液体脂肪做成固体这个过程叫什么# {. @& ^% I; o# V% ~; r
A:Hydrogenation  氢化2 Q  @; E: q: e& K' H

7 A% r$ e& y5 y* d9 T36.Which of the following is not an example of a fat substitute?7 v! Y: n$ }* ^% _8 c
下列哪项不是脂肪替代品的一个例子
) [( s7 m3 b8 f+ Q/ o) j' VA:Acesulfame K  安赛蜜K表
7 d7 R$ J0 C& f$ l! q. _* k* n2 y% s9 B- v% w, _. u& f4 D
37.Health Canada requires that a product labelled "fat free" contain:
3 j$ a* _, c8 H( |. Z. u) |- w, @5 _加拿大卫生部要求的产品标有“不含脂肪“包括:& y; U4 x; [6 `2 o/ h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 u) H8 x" n  C0 C! P7 l, y% @
38.Which of the following is not a problem associated with converting recipes?( Y. o* \% n# K+ ]& o2 {* U
下列哪项是不相关联的转换配方问题?$ p( O/ S) r3 H
A:Unit cost 单位成本
' {5 A! g+ x/ U' X. p& w- N0 l$ Z3 N+ ]& V0 Y
39.The condition or cost of an item as it is purchased from the supplier is called:
3 |+ ?2 G$ V' }9 K+ w! l从供应商采购的物品的品质或成本叫什么
( Y, B; @4 A. \4 u& G% ^A:As-purchased cost 购买的费用3 r0 [3 `; T( h) U) Q

( b8 ^9 d% N7 w9 j9 F40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 l( x( C& M$ p6 p' z在新货到来之前用于日常所求的必要库存量叫什么5 Y" T" i/ G6 G/ `1 q# Y
A:Parstock 基本日常最低库存0 M$ s& [4 l- a/ o
( i5 v  m$ y# a8 p
41.Which of the following abbreviations is used to describe the proper rotation of stock?# b) K) o( z: v" y. q1 N; w6 X8 @
下面那个缩写是用来表明正常库存流程?7 Q* D. G& {8 ~7 x( {- U
A:FIFO=FIRST IN FIRST OUT 先进先出* T$ N2 T8 a8 @. {) K3 H4 E: g9 b

; v0 L, B6 j+ e6 o5 A$ X) }42.Which of the following knives is used to turn vegetables?" l9 \9 I  @8 U& Q2 C% I2 w
下面的那把刀是用来打开蔬菜吗?
7 j( b+ V1 M# z. L; q4 y8 IA:Bird's beak knife   鸟嘴刀
3 [; }9 b9 e4 f% O7 R- p4 _/ g' @6 Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 ?: o4 @& m) w0 H, G8 }  N. n

" S- m% h  x8 N1 n  O2 Z3 W* `( p43.What is an instant-read thermometer best used for?
% }; T2 t& Q/ L8 ]; X" H" O3 m: U即时读温度计最好用于那方面?$ Y# n' z, U7 W
A:Checking the internal temperature of a roast 检查被考物品的内部温度" S8 d, c' J0 o+ M# {

& z3 f) N! O4 L8 f8 e3 R. q) y* F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 P4 a2 G" p* `4 ~; u" I& B: T下列哪些金属材料受热均匀,通常用在铁板而且非常重
; {# E& w6 G3 CA:Cast iron 铸铁2 q5 t8 ?" M5 W

% }- z4 t9 Y8 P. }$ F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& z: e4 J2 R. w( c
哪件装备下面有一个可移动的碗和一个S形叶片?# Z) o5 [/ t! I, X
A:Food processor 食品加工机
4 m3 f+ _5 S  @; ehttp://www.google.com.hk/search? ... iw=1263&bih=572
! G& @6 J( R: S/ e2 p3 L' }1 C$ W* _$ h' W; e; H
46.Which of the following is not a rule for knife safety?) b& h+ q' [& k2 i
下列哪项不是用刀的安全规则?4 [+ P+ p3 Q9 G) m% h6 p# Z" b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* D. P& d- f- Z/ e8 C
% A( d' \5 n$ G; T3 r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 y1 X" U8 x% U3 q8 I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 q* \% L4 L& r2 V5 E$ E* @$ j
A:RondellES 2 M7 c; n$ ]: Y" i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" J& e2 p* C0 }& F' v3 g9 @
( @8 k3 a- m% q" }& h' n
48.Which of the following is a diced cut used to garnish soups?
2 X9 S5 p( T8 {- U4 y下列哪项是切成小方块用于汤的装饰?; r/ l% V) P4 i) d  p& Y" i+ V8 b
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) G; p; t/ v+ r  k1 T6 n7 R# n( A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% U' s: K( L- @+ y. M
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!!——7 S0 S7 l3 J+ ?" a/ v+ ]
A:Gaufrette ( \" Y! m: }& o- N: k2 w3 D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# Y% R: y0 R# W- U4 C; a, Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 ?5 n* z3 d' Q0 {$ O/ h4 KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 v" D8 k% I, a, D; v+ P$ p' A, O; e" \( u
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# w6 E7 a' f( h
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)
0 o" c$ D: S0 [: V+ sA:Cilantro 胡荽叶 香菜
! C* j, Z8 A, U* r( bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! \7 L. m! e/ z1 k' p$ t% A& C
3 w+ _6 ?( B6 C1 n60.Allspice is made from:
4 ?0 q$ [  |+ `2 M4 \ 多香果,  多香果香料是什么8 s+ n1 f6 G$ G/ R! C6 r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. X; S: _! f+ p3 c+ Z$ t2 NA:A dried berry 干浆果: m4 ?) z7 F5 e) r: h

6 H* s2 e- m* t3 w. ?) n61.Which of the following are used to make a sachet d'épices?8 T: ^6 w) B9 _1 g
下列哪些是用来做香包德épices?$ ?* i/ H" v, U" V* Y! Z, m
http://www.sachetcatering.com/& ]( h; z! Q0 I1 C3 T: y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) {0 V9 B6 e1 P' n* h" C9 `# k" ~
6 I, k/ p! m# X& F+ p
62.Which of the following condiments are not soy based?
- w, A) ~. W+ M8 O下列哪项不是酱油调味品的?
+ C2 |* O. U! ~  a6 d8 qA:Wasabi 日本辣根( I' P4 q& w) `+ l" F
' v6 V8 a) h2 E# W- f; Z) j1 n
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ i1 _$ O. e, G( _" @
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:) e6 s. K: g" r9 _8 R( @( N6 I, `
A:Pasteurization  巴氏杀菌/ ~4 s0 g9 C2 ?

0 W4 F; A9 F  y# k  j5 b+ E64.Which of the following steps is not the correct procedure for whipping egg whites?8 ]; W5 x  o/ M/ L; B6 @
下列哪个步骤是不是正确的蛋清搅打程序?
1 r* K& F& l5 `5 k0 M( _; y* ]A:Allow to rest before use. 允许休息后方可使用。2 y. b! I3 K2 w5 Z; G
# Y7 e( z& R% v& P4 h/ i5 ~
65.The weight of a large egg is between:一个大鸡蛋重量介于:8 n9 B) ?+ j: K1 m7 p: n/ {. {
A:56g and 63g 56克和63克( ?: o: N0 a5 j4 x' q
+ u+ d) E. A7 {% @
66.Evaporated milk is a concentrated milk that is produced by removing, n6 @" e4 F$ ?: i$ [% n
炼乳是一种浓缩牛奶 是去除什么做的* u. m6 b& x1 M6 `, P- ~
A:60% of the water 60%的水
+ Q7 P" H& ?$ T! H
; h' i8 `, b) O( X0 I9 b67.A method of cooking that transfers heat through a liquid or gas is:
+ U9 j  P* Y( P- b一种烹饪方法,通过转移液体或气体是:2 s) g$ I5 W1 E% S2 D
A:Convection 对流$ \, d5 P! l9 `
8 w$ ?  T0 j2 b4 E7 Y5 W* l
68.The cooking of starches is known as  烹调的淀粉被称为- c2 d0 b% L) |
A:Gelatinization 糊化0 b' O; M& d4 H( y5 F2 r9 ]* n1 s

+ l6 w3 j6 S% m1 ]5 y- p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 K+ p0 p3 D. [+ Y( j8 m  a1 FA:Braising 烤& a, s5 |, U7 D

$ }/ L. j/ c8 F- I8 u70.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:: r1 r' }5 ^5 r0 F3 V6 m9 [1 N* Z" `
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  o  \/ k" q1 h
2 e' F1 u  k2 Q: w6 }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) Y4 K: K) {$ s! g3 ~; ?
A:Fumet 原汁( }6 S9 C( F3 s4 ?
7 d3 C0 h! z" o5 k
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3 y% }3 |, m+ X! W+ @/ `5 x  ?$ ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! ?9 C; _4 S/ h, U1 s8 F" K2 B3 y: h( N1 c, H7 c8 A- G
73.Which of the following is a principle not used in stock making?, V% e$ b  @4 Z; _
下列哪一项不是用于制造高汤(低汤)的原则?* k$ s( A, w# X) D
A:Start the stock in hot water.开始在热水中操作0 [& i' J/ B4 V2 p. ?6 D

: s7 u* u  I. V. F" D: i74.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2 p8 w' [! ?  r( P; q
A:Remouillage 法语熬汤
7 o7 ^4 u. I- ]' o) ^- ^http://www.haibao.cn/blog/post/176242.htm
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