埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9916|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。& z6 U1 E8 `/ E$ g
* K8 v+ \. u) B+ ]& [; 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。
* t$ }- V$ Q) O" N2 D; K! \6 B4 Z- D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
大型搬家
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
4 ]* k" E% d8 k% P; G# P' D1.Which of the following methods should be used to determine doneness in a New York steak?& M( G. y4 a& N+ i9 A
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)  b/ d* F$ C& `9 G0 U5 c
A: pressure touch. 压力触摸  V0 [+ e0 n: ]. F" T* T  E8 X
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* ?5 }" `' r  ^0 G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4 Q5 h" N5 N" o/ a# F5 X' h2 C- L
A: acid  食用酸3 W& F( R" q) z/ a4 ?
3.Vegetables are major sources of which of the following nutrients?7 B1 v0 K, b# i+ Z
蔬菜中包含的主要营养有哪些
: T5 l# [2 F6 U# Z. HA:vitamins and minerals. 维生素和矿物质。
: p. }/ q2 q* _8 M3 ^- q# s9 [- U4.Cauliflower is commonly served with# v* y7 F* S/ M0 N) d+ C7 y
花椰菜(菜花)最常见和那种酱汁搭配
$ ]/ z9 s- }" l/ Q5 e" QA:Mornay sauce. 奶油蛋黄沙司
& F( o% |& G, O9 V5 X5.Which combinations of products are found in pie dough?2 v' |2 Y% _3 e# U
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& s! W* w$ W! q# ]3 d: W- XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 s$ c- f9 `: ]& c6The French term for mussels is 法国语青口(海红)叫什么
5 h- G: @* O9 k  s  Z: nA:moules.法语青口,海红
0 Y, A1 r1 t0 Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( m. b1 L  g$ P* r6 X) k
A:faintly fishy. 稍微有点似鱼味
5 J* T8 D% m7 J# x* e) }4 F+ t8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 m) h, z6 q0 b5 t; _4 KA:2 days. 2天5 q/ n6 [# g7 j: g2 M) z
9.What are the principle ingredients in ratatouille?
! m! a+ h0 j7 y8 Q3 l" V炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 C0 S) m) w' i9 BA:Zucchini, eggplant, green peppers, onions and tomatoes8 n% l2 N  P7 H8 H: Y9 N! P! F8 C# `
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
  a2 z) C( X) f) [4 B( a% i* n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 u* y- N( g4 s$ i8 j7 @" pA:cook food in quantities that will be used up within 20 to 30 minutes./ c7 t4 \; J: Q8 M
大批量烹煮食物要在20到30分钟内
# h( ?. ?- [0 h6 @5 b# R11.What person has the authority to issue a Health Permit?
/ [& V- N7 s& R7 o' [谁有资格颁发健康证(卫生证)。
& ?$ F6 a5 x7 @& ZA:Medical Health Officer.) }  s8 y( ~0 U1 L
医疗卫生官员。8 v% o0 I& |  l4 u' r
12.For what period of time is the health permit valid?
% }& S2 l" K( ]: ?4 V9 R健康证的有效时间是多久?( z1 T1 O* U+ g& [
A:12 months.12个月
9 g9 v  |; O9 p! G13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 \0 ], b5 u3 P$ H3 Z% d在食物和饮料准备区,通风系统换气的标准时什么
9 N8 f4 _  q( B7 d, [) LA:08 times each hour. 每小时8次
0 I, Q& ^( m0 f5 {6 G: `5 z$ U14。The minimum temperature for manual dishwashing in the wash sink is
, S( I1 e: T# p0 `. S2 ?手工洗碗,洗碗池的水温最低多少度?
& k& x& n2 r. x0 Z" [1 SA:110 degrees F (43 degrees C). 43度
0 F7 Q  g9 d# B2 w) Y+ G8 E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 Q$ x+ C# M5 }0 N/ o4 I! _/ K用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
; @; B. O; q+ [- |( i+ mA:180 degrees F (82 degrees C).  82度
% V! p  F+ |: ]$ r$ r: x7 C' d16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, ^, t- ]0 ^% S$ u3 E; {
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* x" ^& t8 \8 D+ u, Z7 U4 X, o
A:en papillote.  法语自己理解. u# |' {! E) \% Q- q$ O
17。Wing or Club is considered a% C! ?1 x( c) `2 [
翼和CLUB 被看做是一种...  D4 t: J4 Z) x- z6 ]
A:Bone- In Cut     带骨切
$ g. E3 @' l$ R% o8 J. {3 t18。New York is considered a   纽约牛扒被看做是一种( I+ i- o# J* o) h* F
A:Boneless Cut     无骨切
. r4 I/ h; O0 g8 N+ J19.In general, a court bouillon for freshwater fish will contain( L# t4 s! p7 z
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; K5 ^. b, M5 G  ]A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 l7 {* `1 f6 V) \) t2 b; p- |和做海水鱼同样数量的调味料和香料% r% B" P0 T- m- m5 d' T
20.Anise is very similar in flavor and appearance to, ~7 T4 f) }  g3 N9 P/ q' N* f
八角和下面的那种原料有相同的味道
9 U: w" v& H) w; V; ]A:fennel  茴香
0 W/ w' P4 m$ _/ g- x) r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& i" _* b& X8 D
下面那种原料更像大葱且有平面的叶子
( V3 Q5 w, b1 t7 I* P4 j; b7 EA LEEKS  似蒜葱 (这边人叫京葱)7 T9 v. p* M3 r% c; S
22.Which of the following cutting shapes refers to a small dice
* L8 ]5 v' V- }, P* K7 o9 U, |& y下面那种刀切形状指的是很小的粒(末)
' u* m  E* t* y; y. ZA:Brunoise. 法语: 粒或者末,先切丝在切成粒。% F2 J2 B) G: u' w3 s. R# s
23.Oil is added to the water for boiling pasta in order to3 a* p4 h" y) j+ g& P9 m& A
向煮沸的pasta (意大利空心粉 )中加油是为了. ?0 }- H2 E3 W! m( M) Q; F3 P
A:prevent the pasta from sticking and to minimize foaming action.
+ i: k: ]- k+ R: i& n防止面条黏合并降低发泡。
. P) x* L% \& u" W24.Which pasta dish features pine nuts and basil?5 B$ S, \% \& [5 [+ g
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( T1 J* B1 m# bA:Pesto.一种绿色的意大利面酱   c3 O3 }3 ^2 {* k
http://www.tianya.cn/techforum/content/96/563836.shtml
+ ]  i2 R3 N+ A' |' r  A! C! j' L/ M+ n
25.Which of the following is a spring vegetable similar to spinach?1 N) v# z- |. K6 U2 |. q4 T$ H# I
下列哪项是一个春天的蔬菜类似于菠菜?. v0 |8 M1 c! n# r- u
A:Sorrel. 酢浆草。; p( D6 ^2 k$ G* E  K
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
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:
: n0 T) p' I; ?; O4 w哪位厨师最早带来高水准浮夸的美食  h) x6 G. y/ ?9 y
AAntonin Carême 人名 安东尼·卡罗美
4 K$ [( y# w/ h4 l0 E' i' K& N+ I, F' R
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! }. I( U  v0 i+ ^6 R2 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 。
+ J4 L$ y  ], f3 W" }+ f$ eA:Cast-iron stoves         壁炉% I1 n% g, K5 f3 T; T% X
http://www.usstove.com/products.php?id=6
! f1 j# j* O1 D- u1 b3 O0 `
' v0 T2 b/ O) v/ N: l28.The French term used to describe the roundsman, or swing cook, is:4 X& S2 B" m" d( q# d+ B
法国术语,用来描述roundsman,或摇摆厨师是:
4 {9 ]: F% j( W& {# M. l/ d2 jA:Tournant   图尔南
5 @& F, @) f: c' Z1 v8 R9 _& h$ m1 d% l$ Q
29.Another term for the wine steward is:) ~- s, w2 W+ }; E+ W8 m* i2 A
葡萄酒侍酒师的另一个术语是:9 z* N6 {2 u0 E! u8 I& j! _
A: Sommelier 侍酒师
8 G+ G$ P: o2 B2 E& P- D' R: W
7 k4 n) o: Z  l& F5 u: ]30.Molds, yeasts and fungi are examples of a:
6 o6 I6 T, `' E7 D2 A5 q) V3 U霉菌,酵母菌和真菌是一个神马例子, a) y4 l9 o6 I$ m6 E5 x
A:Biological hazard 生物危害+ }! e# G- ]5 c0 R% d* B

, ?) p  {; X+ z% I1 K4 ?; G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, g. N$ [1 i+ }! n
根据加拿大食品检验局,食品的危险温度区在多少之间:
% T; U; |2 y) E+ p' tA:40° and 140°F (4–60°C)     4-60度0 N9 b& K) G6 p3 \5 i. q- r( `" F

$ [  P6 G% G. G. s32.All bacteria need the following for survival:7 ?0 t; A  D& j3 ]0 t  C
所有细菌生存需要以下哪些内容:- z. g8 i; e0 J; @+ g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& \* `2 b/ @8 ~' X4 F" L4 o4 s* S. G
& I3 M* u% {+ [7 c/ n33.Which of the following correctly represent critical control points in a HACCP system?/ h# w, l! I/ F1 x% P. ^# A
以下哪项正确表示了HACCP体系的关键控制点?
% A0 _* U: ^" l3 Z+ Z" ~' DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* f, f( L; d; H' m食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ O6 [: P9 M$ U7 z) j( O1 {9 {! p# C& J! Z
34.Which of the following is not an example of a carbohydrate?# P3 m$ N7 S. _9 F" f8 N( ^
下列哪一个不是碳水化合物的例子?
, O9 N: E; U* p, WA:Essential nutrients 必需的营养物质4 z7 i) U" g& @" }, V( O
. b& ]5 s' L9 [# I( |
35.The process by which a liquid fat is made solid is called:7 a" [! {9 }" `2 e
液体脂肪做成固体这个过程叫什么9 ~9 e& m# }& N; c4 ~( ]: a$ h
A:Hydrogenation  氢化
2 h1 I' s; ~7 e
- g# y& X* b# L7 O+ ]36.Which of the following is not an example of a fat substitute?2 x: E  K/ Q/ g& o/ j
下列哪项不是脂肪替代品的一个例子
5 t, u7 A0 \9 Q1 Y6 k: _- cA:Acesulfame K  安赛蜜K表
0 J9 t! @) ~: `4 h) |: X
" \# |6 A# k" U6 _- b, Z) ~1 U37.Health Canada requires that a product labelled "fat free" contain:
1 r. T2 {- F; s, h' L1 d, [6 s& s加拿大卫生部要求的产品标有“不含脂肪“包括:
: Q3 ?0 H2 M8 {7 l, I4 _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- o! Y7 I  R8 I
+ H* A5 O' j& f- S5 i38.Which of the following is not a problem associated with converting recipes?
5 r6 m1 P" A) Y9 \下列哪项是不相关联的转换配方问题?; B0 D1 s' w- P" t
A:Unit cost 单位成本: ^: K0 X3 g0 Z* C+ q

' N6 _0 Z2 q& o8 C# D3 W39.The condition or cost of an item as it is purchased from the supplier is called:
: J/ v9 O3 A( g& T3 S# t从供应商采购的物品的品质或成本叫什么
$ C- X5 G1 G3 I2 ]3 }. hA:As-purchased cost 购买的费用$ w3 B+ i7 t$ I! G4 Q
0 x) A2 m8 Q" E; e5 e
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ I/ K0 Y; ?) |% ?% G/ h在新货到来之前用于日常所求的必要库存量叫什么. j6 E- @* ?+ L# a: m: e. B& U
A:Parstock 基本日常最低库存
" b+ v& E; J$ P. ?& p1 c+ V: n7 r2 w8 D
41.Which of the following abbreviations is used to describe the proper rotation of stock?  b( ]% Z) i5 j- v* ~  n& l/ e
下面那个缩写是用来表明正常库存流程?
( ]: z, w8 n! A+ ]5 \A:FIFO=FIRST IN FIRST OUT 先进先出
$ h+ I* N/ \' Z, M$ x
4 s5 v- `" I! u; P! f- Y7 }4 K42.Which of the following knives is used to turn vegetables?
  Z# f  K+ Q4 u3 C7 b$ \4 i8 E下面的那把刀是用来打开蔬菜吗?
1 U; U4 }$ W* F% F1 C: e. ~A:Bird's beak knife   鸟嘴刀
; R/ y* h" i; F5 N! U3 w$ Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 p! @, K# n' E

- C( |: o/ u' s. {/ B) T9 y43.What is an instant-read thermometer best used for?+ N0 w. o# C6 n9 B2 O9 a
即时读温度计最好用于那方面?+ u8 N) a5 u9 `' p7 B! X
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 ?+ H3 d$ j8 r3 D: N: h3 Z/ h
; e+ ^; O2 p. m7 u4 T. Y1 ]3 B; l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: r9 I7 X. G$ D  c* o
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 R$ A- [/ Y6 n. BA:Cast iron 铸铁0 h# p% _; T0 x3 j& G
% p$ B! d# }2 R
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 e1 A) N6 u- V1 C( X2 M) Q
哪件装备下面有一个可移动的碗和一个S形叶片?
$ m5 R8 c9 G6 w' n, U5 RA:Food processor 食品加工机. U2 _' u) o. J5 s. G
http://www.google.com.hk/search? ... iw=1263&bih=5724 @$ U# o( [, @& l6 H. x

% h8 l% f6 c& \) A9 T) h, z46.Which of the following is not a rule for knife safety?
/ W( }) G; x/ W' b: A1 K# y  e% e! M/ W下列哪项不是用刀的安全规则?
7 Z$ x7 f3 R0 Q* `4 e# y3 uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% |2 H4 P# o8 w$ W: P+ W' m
- n0 W& g* R  p$ n- t, R47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: y, t. [, I, b- G7 ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: _$ y! R9 J, S# u- p
A:RondellES . W1 H0 [9 i0 D; G. n$ I: `9 {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 @" R  x( j, c

4 X# b6 N) E' M" ~9 q2 G- v2 `48.Which of the following is a diced cut used to garnish soups?
' D  Q* j0 C& z4 T下列哪项是切成小方块用于汤的装饰?* V; G6 ]4 R6 f; d5 g( s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' p& A* l5 Y9 ]8 F: z( U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! Y6 E$ G! N* h, }* H! 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!!——2 @+ F+ ~; U' J; {. p" S
A:Gaufrette + ^" X; U+ g) u
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 V  B  e- A5 S% Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" [" B9 M( Y2 V3 U% S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. Q; Y. K# ]( Z9 a9 k
# P: j  V: t) N; E7 q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) g: m1 }: S# y; ~% W9 P2 P- x) |9 |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). [  K! U' |: u: Q
A:Cilantro 胡荽叶 香菜
3 O" z" k% Y7 G0 Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 h4 j1 b. Q5 o5 y4 t
2 |6 t; z; ?* S6 N
60.Allspice is made from:
8 M0 q: q7 R$ I) B- }) A; }9 ^' K- t 多香果,  多香果香料是什么4 I  W2 b& O* o. \1 K% j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( {6 K: r) Z: x" jA:A dried berry 干浆果
4 B0 _- e! b/ |8 S! s
% s/ y/ y. L8 M) t9 p& r8 D/ j61.Which of the following are used to make a sachet d'épices?7 {/ u- j# e1 F
下列哪些是用来做香包德épices?. R" j: |& S' B3 e/ s
http://www.sachetcatering.com/# _- E1 l3 B) o$ b8 G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. f# W$ M4 G- K" i
, ], [8 V8 P0 o
62.Which of the following condiments are not soy based?% U; s3 m  |* y6 W+ o
下列哪项不是酱油调味品的?2 M  W  r! e+ R
A:Wasabi 日本辣根7 L* ^& {2 {+ J+ T4 d# C5 R, g$ F* B

% K5 ?) Z- W# f9 M0 N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 L0 `$ E+ |' v, e. i
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:
3 J0 X: {; _4 R& S: C2 FA:Pasteurization  巴氏杀菌- G" P6 X, B: [; ^0 O# a% g6 s

! D8 I1 E4 P% c. L( y1 C64.Which of the following steps is not the correct procedure for whipping egg whites?; r' F$ ?; O8 N+ |9 D6 n" C
下列哪个步骤是不是正确的蛋清搅打程序?
' H5 H) u; H/ wA:Allow to rest before use. 允许休息后方可使用。
5 ?$ h) ?: x2 o$ Q( Y2 g% E! G8 f! v. r. F/ K" ?
65.The weight of a large egg is between:一个大鸡蛋重量介于:1 m( Z; k5 f) z! V' i  z! J- C4 t
A:56g and 63g 56克和63克
+ I- x% Q8 n. j, p) C% ^# s3 H( T: m* a" m+ _; w% I, h* x
66.Evaporated milk is a concentrated milk that is produced by removing
8 J) ]1 u) [; N; A8 `. m炼乳是一种浓缩牛奶 是去除什么做的
: _8 A# x/ V5 e6 e( {A:60% of the water 60%的水: e/ J# z/ _' m
; N$ @) D, F+ c4 @3 b. Y
67.A method of cooking that transfers heat through a liquid or gas is:/ c2 ~4 Q$ e( M  O' K5 l
一种烹饪方法,通过转移液体或气体是:
1 P6 e) p+ i" W( o1 n) _A:Convection 对流2 G9 d9 Z( c8 l* @: s: [

$ V% a8 H, `6 Q/ R) {3 U68.The cooking of starches is known as  烹调的淀粉被称为% g& T# D  g. L! _( T
A:Gelatinization 糊化
8 h! [6 r  M% K5 Q! K' ~. m: O4 E+ s3 U% Z" Z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' r2 X0 z( q: g  dA:Braising 烤. _6 _% L' R( a  n9 z$ q
' z) Y" k' T) B7 e* [
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:8 m2 m& i! r1 A( W& \* M8 h8 C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' G' F; {, d/ G7 e% @8 F/ E7 P7 q: I; R) H& 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4 U  g% L5 P  ~- i5 l
A:Fumet 原汁
' Z" C: V( g0 B# P% q# u
2 l  F% O! A9 s; h3 A/ D6 G" w* S+ Y72.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# ?- r+ ?" M  p+ v/ T) q) J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 R3 `% e1 a, J5 q
9 O0 [- {9 G- e
73.Which of the following is a principle not used in stock making?
/ }) j, _0 q, p3 k# \下列哪一项不是用于制造高汤(低汤)的原则?
; n! {; u4 L, w0 l! F+ x0 h5 rA:Start the stock in hot water.开始在热水中操作- b9 t' K: i  ~4 l! ^
: T( s% H* [2 e, s% C
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7 b& c3 {$ K! @2 I5 [
A:Remouillage 法语熬汤
: Z3 h% r. `3 w7 ?5 |0 }http://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。
大型搬家
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
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, 2026-5-31 21:58 , Processed in 0.117358 second(s), 17 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