埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8167|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。, k; M. a  b. }) _( J

% m  [1 N' _! N  d" h% P. K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。7 P" J# [) C; l
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
! W4 i& o+ a4 |# Q8 j9 V  B: {1.Which of the following methods should be used to determine doneness in a New York steak?
5 d. a+ T, x9 U; K9 W9 Q/ V% S7 B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)
( ^4 E6 K5 w1 K* CA: pressure touch. 压力触摸( [; G1 w% t/ A% C& z( ^9 ?7 b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 c6 \- Y9 I$ d! v( Q( l
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
# j9 x; S/ P1 j8 m( y8 r' y: oA: acid  食用酸% L" X  k$ f9 G. _; r8 L" Z" N; u
3.Vegetables are major sources of which of the following nutrients?/ A& X2 e4 _4 ]7 l) Q6 n1 W! M% U
蔬菜中包含的主要营养有哪些' c) |+ `4 i3 }. }; d
A:vitamins and minerals. 维生素和矿物质。
& [6 i/ k2 q! ~3 k' K4.Cauliflower is commonly served with* t. _( d3 f( I2 i% T
花椰菜(菜花)最常见和那种酱汁搭配
$ [+ K/ l, o' r0 P; {A:Mornay sauce. 奶油蛋黄沙司2 {3 i3 w4 }5 T" q4 q2 Q1 J
5.Which combinations of products are found in pie dough?! F) b+ x+ C( O! \
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ B7 f3 r6 m* cA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 s/ b% L# e- A  U( ]  \9 |6The French term for mussels is 法国语青口(海红)叫什么
+ n4 o& X& T" L* h8 Y! U/ _8 PA:moules.法语青口,海红
3 ^+ M! g: \- o7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ D/ Z. e4 N9 _" ZA:faintly fishy. 稍微有点似鱼味1 o0 G, @8 z3 V
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 N! ~- J) ?8 a) }; Y0 y
A:2 days. 2天1 O  `. B. q# f* v$ j  u
9.What are the principle ingredients in ratatouille? / x" G0 s; D( s, z$ M+ S+ \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 Y% f1 \7 B% T3 ^8 X+ t* HA:Zucchini, eggplant, green peppers, onions and tomatoes
7 E' D. m' `& {6 @+ q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 y# y( W# t6 d) w
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" I+ H, w: S' _$ G
A:cook food in quantities that will be used up within 20 to 30 minutes.
8 d# d0 U( I- l- g. v( Q大批量烹煮食物要在20到30分钟内6 j$ w7 z! E# b: m! ?
11.What person has the authority to issue a Health Permit?
9 S) j2 n9 K* ?; N3 a7 u& |* n谁有资格颁发健康证(卫生证)。
' D6 m5 M" ^  r  OA:Medical Health Officer.6 i' i" L3 }  A7 h% ?# R, F
医疗卫生官员。
+ J# Q: S" p5 n9 g12.For what period of time is the health permit valid?# d1 Q4 A. [& \4 i# N. R2 C7 I
健康证的有效时间是多久?
$ S1 w  y' T3 i: w8 P0 VA:12 months.12个月" N7 H1 d/ ?3 X! M# |
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 t! p! P; o$ ?2 M/ x( Z在食物和饮料准备区,通风系统换气的标准时什么
2 d. h% }  z. \1 d. RA:08 times each hour. 每小时8次- j) R9 n( X7 K- X
14。The minimum temperature for manual dishwashing in the wash sink is
% p4 Z! l: A  y8 c) G& i: Q手工洗碗,洗碗池的水温最低多少度?& N. W; X0 Y* s) g
A:110 degrees F (43 degrees C). 43度; e% {( T+ @, j( W" s  I, D: F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 Z( y& x" Z  l* P用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 t% i% d+ E+ o! K2 @A:180 degrees F (82 degrees C).  82度
: o* n) m' @; r! R2 X$ |# C16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 z- m% s( r" g7 ?+ F: ^% a
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 D6 d9 E: D: {/ w4 }
A:en papillote.  法语自己理解# f7 k. Y: i, }6 {7 z, q
17。Wing or Club is considered a, s; E# t3 d) }8 }( F3 T
翼和CLUB 被看做是一种...
* h4 c5 e( M$ w7 {9 M$ J$ E: mA:Bone- In Cut     带骨切% }: {( \, p8 Y# \0 b
18。New York is considered a   纽约牛扒被看做是一种
& G+ t" M0 D3 |$ c+ dA:Boneless Cut     无骨切! O) }3 I- }/ H, a
19.In general, a court bouillon for freshwater fish will contain/ C- x7 f3 z, ~) f, G- e$ R$ I5 Y& G
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
- s- c/ y) u8 k+ x, G! o2 F; NA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; H+ {" F& _: I4 p
和做海水鱼同样数量的调味料和香料
/ u6 y' N/ H: Q3 |* w; b) A) e20.Anise is very similar in flavor and appearance to0 ^3 H8 h: {3 L, X
八角和下面的那种原料有相同的味道
& }" W# d( X; W, \A:fennel  茴香; A7 M, I4 h  B
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 ~6 @( E% P; z) e下面那种原料更像大葱且有平面的叶子" T& A; z% s# X: @
A LEEKS  似蒜葱 (这边人叫京葱)1 j4 e/ d& ~# o( G; h
22.Which of the following cutting shapes refers to a small dice4 H) u: S$ b/ h9 R2 J
下面那种刀切形状指的是很小的粒(末)
' W8 Y# T  k% k' ~( `. v% _- ~1 MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- u" x$ C. T" a& B* N0 |1 L. c% n23.Oil is added to the water for boiling pasta in order to
% K4 `$ O  v3 S向煮沸的pasta (意大利空心粉 )中加油是为了
1 S* T; _; z! h6 zA:prevent the pasta from sticking and to minimize foaming action.
% d; o; y5 y6 q* j8 f防止面条黏合并降低发泡。
  n) e* M: t& E24.Which pasta dish features pine nuts and basil?
6 d* A$ y8 a  ~3 n2 k* {下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ E; \+ i# A" c- h1 e6 L
A:Pesto.一种绿色的意大利面酱
% J7 }, F+ ]6 i( Bhttp://www.tianya.cn/techforum/content/96/563836.shtml
- l  S- n. ~/ V8 L/ M; e1 s* O9 b. m3 \/ e, q
25.Which of the following is a spring vegetable similar to spinach?/ u3 W) ?# }4 x4 e) x5 f
下列哪项是一个春天的蔬菜类似于菠菜?
0 r8 t' d! r% l0 c3 w* Q1 XA:Sorrel. 酢浆草。" A) z% f/ P% ?; C
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
理袁律师事务所
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:; n) y3 s8 {2 x" X0 F
哪位厨师最早带来高水准浮夸的美食
( ?% e- A% l( E& @AAntonin Carême 人名 安东尼·卡罗美
6 ]- S5 v0 w3 }& t) b, _1 i7 i9 j4 `( J% E/ O
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( j8 @& c8 o$ ^5 d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: Y& |" l# J( J6 e6 w
A:Cast-iron stoves         壁炉
9 x9 ]# D& P/ Q. P( Uhttp://www.usstove.com/products.php?id=6
* T/ s* W5 H2 t% Y- m) h# h) l( {$ R/ B3 h
28.The French term used to describe the roundsman, or swing cook, is:% l" ]1 {7 i- e8 i" {9 W
法国术语,用来描述roundsman,或摇摆厨师是:
9 q* @% H) s( v8 {A:Tournant   图尔南
5 M' z0 X" z9 R7 j6 N% s6 T; i+ C) v- H) `& y4 p
29.Another term for the wine steward is:  _8 {0 d9 A& G8 F% d
葡萄酒侍酒师的另一个术语是:% _* Q3 K* x7 t, b) D0 {4 E
A: Sommelier 侍酒师- i, y; n+ U) z  u. q  v4 P
7 \6 M; F+ M: ?* F7 l
30.Molds, yeasts and fungi are examples of a:) \  w/ B) T0 S8 x
霉菌,酵母菌和真菌是一个神马例子
! v4 `# L" B; \! o" uA:Biological hazard 生物危害
8 g* ^. {$ I0 h" e. P% h
+ i8 l7 ~! ]+ `2 ^. i8 H' `* y. i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- u2 \7 a8 `: B根据加拿大食品检验局,食品的危险温度区在多少之间:6 D$ `/ o6 n; u) B, b* @7 L; G
A:40° and 140°F (4–60°C)     4-60度
$ V7 s, c6 C! d( {6 J' k* S- a- R5 q) c* h( Y# I: ~% X
32.All bacteria need the following for survival:
0 K% X* }8 U' T+ W9 H所有细菌生存需要以下哪些内容:# q$ F+ c! O' W/ l
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) @! l) u# d- O& g# x8 j. n

" s& R$ m' [! Z! r9 Y* `33.Which of the following correctly represent critical control points in a HACCP system?3 M3 h: I) _: w  q
以下哪项正确表示了HACCP体系的关键控制点?
- r$ p- ~, D/ w1 \( hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( h' g4 }7 b2 u7 ^! z2 S3 ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 s3 O' ^7 d& H4 J( A
/ h: x. s9 B9 p1 B4 H
34.Which of the following is not an example of a carbohydrate?, l8 ^6 n  @8 J) f( b* i
下列哪一个不是碳水化合物的例子?
! Q0 {' K! l8 b6 t, XA:Essential nutrients 必需的营养物质
7 V; B8 V5 K0 s6 F# a& w
( `$ y4 d. `# n35.The process by which a liquid fat is made solid is called:
( a' O2 n# S. t& H, l( ~液体脂肪做成固体这个过程叫什么
. {* |. i, c& n2 J* V) ^A:Hydrogenation  氢化- C. G& s6 R6 t- m4 W
# _: v- K: M2 \2 i' p
36.Which of the following is not an example of a fat substitute?" ^0 f- a+ E# f, A6 R* A& Q% v
下列哪项不是脂肪替代品的一个例子6 j. O0 m$ J. @/ d
A:Acesulfame K  安赛蜜K表. M1 b/ ?1 }) {! L+ D) ^( ]: i' Q
; [4 [& Y9 `- _, @5 L
37.Health Canada requires that a product labelled "fat free" contain:
3 a5 x$ q9 W7 f5 k2 \加拿大卫生部要求的产品标有“不含脂肪“包括:7 e; f( L& ~6 i3 Z9 D$ `9 s) \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  \! ]/ \" ?0 l6 S

  |2 T4 `+ ]; q) X# d38.Which of the following is not a problem associated with converting recipes?
- g# G9 v1 s. O& \3 \下列哪项是不相关联的转换配方问题?, E; \$ z2 P0 o) G! _
A:Unit cost 单位成本
3 W9 A7 H7 M) y. n0 C0 D. n) X4 k4 m7 ?7 i
39.The condition or cost of an item as it is purchased from the supplier is called:7 Z2 ?4 O+ o0 w6 W0 p9 O
从供应商采购的物品的品质或成本叫什么& B) B7 x3 j- [2 c+ e) V$ |
A:As-purchased cost 购买的费用
( t# S1 g' V/ c$ i, }& c  B: i6 x7 f7 l' _
40.The amount of stock necessary to cover operating needs between deliveries is known as:0 z. N7 A  [: e+ w0 [
在新货到来之前用于日常所求的必要库存量叫什么
; H$ {$ k/ a7 ^& C" e  P: jA:Parstock 基本日常最低库存
' d/ v. U. L$ U& D+ f$ M
' B" Z) U, E2 y  ~0 l5 `: [41.Which of the following abbreviations is used to describe the proper rotation of stock?
% g) s# {8 f' s# M. }  O下面那个缩写是用来表明正常库存流程?
$ p! U" s6 K1 TA:FIFO=FIRST IN FIRST OUT 先进先出
% q1 e8 p/ t" p9 }
' E! _% r" i, L. h; @5 i% D3 v1 a42.Which of the following knives is used to turn vegetables?! I# ?: S0 ]; }, m/ R# c- a
下面的那把刀是用来打开蔬菜吗?+ @# A/ K% m) H7 k! M' D  `- Y+ X, g
A:Bird's beak knife   鸟嘴刀; u$ E. K& c. }' e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ ~/ W1 u% I. l8 K. R. n7 n' q: n* D4 W# T% L; L8 {" \
43.What is an instant-read thermometer best used for?6 M1 |5 P: D( g0 l" q, [
即时读温度计最好用于那方面?
5 g2 V2 ^2 _- s) x/ TA:Checking the internal temperature of a roast 检查被考物品的内部温度' `0 H7 x* r; X; O9 O/ y

( m2 Y8 j' o1 X. b$ C/ z' B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 k* u; b$ w: v. e+ E; y# `3 r下列哪些金属材料受热均匀,通常用在铁板而且非常重
- U; L3 P& F& V+ p. g* HA:Cast iron 铸铁# W7 h/ ]: s/ S
8 L3 ]8 b( J* v8 B( f
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& X+ ~/ F3 x+ s2 n9 W. ?( W% ?' G5 ?, V2 Y
哪件装备下面有一个可移动的碗和一个S形叶片?
! ~" x$ J8 l& {8 c% o! ]! D( TA:Food processor 食品加工机
; H5 I0 p6 f6 Bhttp://www.google.com.hk/search? ... iw=1263&bih=5720 [; v, K# w: b! @5 t4 D  C. z( v; i
" j( c2 Q9 D7 m5 Z  F2 Z4 N: c7 a' B
46.Which of the following is not a rule for knife safety?
" o0 x5 N& D" s# C4 Y6 p3 a* D# r下列哪项不是用刀的安全规则?- L8 U* W8 Z; e" h" h5 k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
/ l1 E- @' y; m! U0 h1 O9 D& \2 U1 o% n# ~" V# S7 S7 Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 x  k0 F# ~, g) C( M% J) v  J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- w$ K5 X+ @' o4 r4 CA:RondellES
1 }0 f) X; L1 ]$ Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ f4 Y5 U; o1 H1 I& g) k
8 q  m+ a  I; i3 N0 `8 g48.Which of the following is a diced cut used to garnish soups?
, {! d9 r' p1 e) K. p; {4 L下列哪项是切成小方块用于汤的装饰?2 W+ V! K+ M$ w; o( ]$ z# H
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( l# W9 G8 F+ ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) }) G. F& a$ L
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!!——
; i. T/ A0 u6 s* V1 s/ H# ~9 \" JA:Gaufrette
% G- d, i. c' F6 Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  I% B% L6 [0 T* smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& _6 k) q9 v% `* P3 R; j( yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 Q/ o' I' g3 h; ^6 P3 q
/ ]  Y& K. p. k2 M& h' s1 S' a
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ G  t$ U! y1 k* Y
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)
! R. I- l4 b+ S; a( {3 EA:Cilantro 胡荽叶 香菜
7 t" r) O: K2 K, p$ u  Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* }# X6 U& x+ a& o+ L
# w" D$ K' R* X" G* x
60.Allspice is made from:: x) W! P+ I- R0 P, E) |8 {
多香果,  多香果香料是什么7 V( x3 A& f% z7 I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" R# u8 r- e0 l2 G) t# }6 K7 |: {
A:A dried berry 干浆果
' m( K3 O  w) m* w/ J# G) }# ^( x0 ~( N( k6 y; B1 y
61.Which of the following are used to make a sachet d'épices?4 v# s) x* y  h* e! s
下列哪些是用来做香包德épices?
& R$ Z' a5 }' f8 M  h/ @http://www.sachetcatering.com/
/ [0 H- ?' ^- tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ U& v: c& l5 ]# d3 y; A' @" I; J) o  t6 N9 W0 |5 k( Q3 S! A- s
62.Which of the following condiments are not soy based?( @- W1 P5 Z4 d. \
下列哪项不是酱油调味品的?; U# H6 c& w3 I: [1 T
A:Wasabi 日本辣根
4 o. q! [& ]; p1 B4 I$ U6 h/ z# S  L
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ \9 s$ d9 _0 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:
) L2 D  q# O$ J8 S: KA:Pasteurization  巴氏杀菌- ~2 j0 [: W7 a" ?/ [
. N% D0 s& s% j  }
64.Which of the following steps is not the correct procedure for whipping egg whites?  ?- J3 p. X# P
下列哪个步骤是不是正确的蛋清搅打程序?! m! a6 J! ]) n2 G+ J+ O
A:Allow to rest before use. 允许休息后方可使用。+ D# Z9 u5 }2 o% Y

/ n* Y: Z/ t7 F$ s6 j65.The weight of a large egg is between:一个大鸡蛋重量介于:% G1 I$ V9 m8 [
A:56g and 63g 56克和63克
. D7 v# y2 P0 L8 k/ |/ s9 Z0 x# q. [3 G1 M( _6 I6 B
66.Evaporated milk is a concentrated milk that is produced by removing
/ e# X% [& q# l7 f! v8 N炼乳是一种浓缩牛奶 是去除什么做的
+ k- _. y! s* I7 u# @8 \A:60% of the water 60%的水, B9 \  Q8 Q) h. ?' t4 {+ h

- u% u6 F) ~* p! _! ^3 U2 g# O67.A method of cooking that transfers heat through a liquid or gas is:
# f! o9 P8 G0 ~一种烹饪方法,通过转移液体或气体是:
' U: S7 j7 [2 R& |$ fA:Convection 对流9 j# p8 I7 Z5 S+ P8 y
1 I  u" m* P- f  ~; Y8 E8 N# G" i
68.The cooking of starches is known as  烹调的淀粉被称为2 @. q% t  n5 @( d
A:Gelatinization 糊化1 R+ C7 R8 A. t3 `5 G) @9 Z  t
1 B1 A& I1 y, o) q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" L& }) J7 H* w6 J* LA:Braising 烤9 x* J5 \3 i/ {2 s
. F2 K9 ?7 v, e. h
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:- q& F, G0 D/ @' H1 x( H+ l; H
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 \" p7 a/ z- M3 p5 c7 E1 U% W
$ ~. d6 L# x9 s+ r# Z7 K
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
2 H" `6 k& F& @- wA:Fumet 原汁
2 `2 g8 f) f+ h, |6 Q( x2 A) A9 V8 x' v0 w+ h% ^1 U
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9 c: R. d2 @# Z& W: z+ l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. ~3 e8 m' P/ x# O+ d+ X& U1 t
+ |1 b# A1 V0 N0 j, o) H; p
73.Which of the following is a principle not used in stock making?: `+ g* I# M; T2 r: n) V
下列哪一项不是用于制造高汤(低汤)的原则?, L" c6 F5 D; z0 F* K
A:Start the stock in hot water.开始在热水中操作2 r5 P. f" ?& B+ O# G9 w2 n
0 Z' A) {2 |1 J0 P6 ]5 H7 {
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$ I: d2 o  o6 Z  u
A:Remouillage 法语熬汤
& Y9 f; w9 ?0 P* r$ v+ w) ihttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-12-12 01:30 , Processed in 0.164647 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表