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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。
( b, r0 Z  D& T
9 _- x4 u9 a0 o5 O, H& m- G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。* L4 }. w, B3 {  O  K+ v
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
/ a. V! W5 y; h5 `1.Which of the following methods should be used to determine doneness in a New York steak?5 Z+ A$ B, ?3 M+ T5 K8 ~
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)
/ U8 H: p( s* ~$ Q. |& f/ U  JA: pressure touch. 压力触摸* ?9 }$ W: p- v( L  }* R6 s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 k" A3 [% t+ B  e* D* s
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) K! }0 g- V- |# M- Y& e% `# t
A: acid  食用酸2 J5 v$ J% |5 D. I# n% J0 u6 A2 z
3.Vegetables are major sources of which of the following nutrients?0 I( G; g: y% j9 O2 x9 D
蔬菜中包含的主要营养有哪些
/ w+ A6 j- a5 b8 F/ HA:vitamins and minerals. 维生素和矿物质。
* V, B9 K: W* b( H* ~: j8 m4.Cauliflower is commonly served with3 P' {# \+ M% ~6 e* N( s! k
花椰菜(菜花)最常见和那种酱汁搭配
$ E! N+ |* L$ `3 r6 X% \9 HA:Mornay sauce. 奶油蛋黄沙司, i# f2 m% v! U- b0 o! j
5.Which combinations of products are found in pie dough?3 @! E6 m; d: ~3 y1 z; P1 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??)8 B' x" e& h( f  u' W" G. }& d/ u
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* C; u* M, r+ i! k) Y4 e/ `6The French term for mussels is 法国语青口(海红)叫什么
% W! u. o6 M$ {A:moules.法语青口,海红
9 L  j: Q8 G+ _7 m" ~+ q& L7 G7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ }, s. i' F( k, Q; QA:faintly fishy. 稍微有点似鱼味
# p- b# ^& Z. }5 b8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( g' U# p# j* n. D% w
A:2 days. 2天
- g/ Y' b2 w; F" w# s6 ]3 [% ^9.What are the principle ingredients in ratatouille?
4 O/ Z: C0 ^3 @. x7 `% _+ \炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)" b% O1 d, c8 v8 q# g/ p
A:Zucchini, eggplant, green peppers, onions and tomatoes
4 ?3 X: G: U( d8 r/ y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- p9 m, J( g' V4 y/ G
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( @# J& W  f+ M( v1 N( a: nA:cook food in quantities that will be used up within 20 to 30 minutes.2 ~8 O% G+ w4 W" P% c3 Y( L* e
大批量烹煮食物要在20到30分钟内
) z: {' [8 o4 ^/ [9 D* z) ]11.What person has the authority to issue a Health Permit?
, x: N8 ~, m0 ?# |- W3 K/ |谁有资格颁发健康证(卫生证)。
: u2 s2 E2 w1 WA:Medical Health Officer.
: D8 `1 L1 n. a/ h, {9 R医疗卫生官员。" @' X& {) B$ J3 m9 m, y' }
12.For what period of time is the health permit valid?& ^3 @# o: ]3 m% B
健康证的有效时间是多久?
$ ^1 x  h* f; B) wA:12 months.12个月
+ t" _; x5 f/ g* S: @) b+ V. J0 \* _13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" S3 a1 K6 ^5 X: K在食物和饮料准备区,通风系统换气的标准时什么
* |2 x9 K9 _( C$ ~A:08 times each hour. 每小时8次+ ^! s( s( B4 {
14。The minimum temperature for manual dishwashing in the wash sink is
  Z6 U% y" _7 B! t6 ]0 \手工洗碗,洗碗池的水温最低多少度?) @2 v+ ^- ?$ P* h/ D# A
A:110 degrees F (43 degrees C). 43度
3 C2 G8 u" O3 o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ O- Q" P9 C0 {/ \1 \, c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 V4 Z. b& N9 J* vA:180 degrees F (82 degrees C).  82度
! E& F6 e- j: L* Y# S16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" _# I% i! Z  X! m/ Q' e
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( i3 B8 l5 `8 d- r+ QA:en papillote.  法语自己理解
; r* g0 e- P+ c8 b& C17。Wing or Club is considered a
# |, G" _  {/ q翼和CLUB 被看做是一种.../ U, Z0 y% p4 o2 h9 a7 t5 M
A:Bone- In Cut     带骨切
/ W7 }1 n1 Y2 [! b* w7 t3 i18。New York is considered a   纽约牛扒被看做是一种, m/ u4 L/ @' \
A:Boneless Cut     无骨切
/ m, O- W1 [) z$ G! g& D19.In general, a court bouillon for freshwater fish will contain
. r2 |9 f$ S+ O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: J# |" X) v2 V
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 B! `& S' Z+ S" G8 @9 q+ t+ O1 [' h和做海水鱼同样数量的调味料和香料! c* V0 E6 b& W5 X2 m! F7 n7 S6 n+ u
20.Anise is very similar in flavor and appearance to7 I) @% S5 Z1 y0 H8 q
八角和下面的那种原料有相同的味道
* j7 }/ p! \! BA:fennel  茴香
5 y4 g6 C8 |) [) C; J21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% w6 r1 B9 G% e; P7 {' D( U下面那种原料更像大葱且有平面的叶子
  m) b) `# S1 }# y4 S- mA LEEKS  似蒜葱 (这边人叫京葱)
1 u8 q' T1 S9 P7 |22.Which of the following cutting shapes refers to a small dice
% A0 M: m3 y! {) c) S& F下面那种刀切形状指的是很小的粒(末)
* y" Y# i6 `6 X# [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 D. P# b0 e4 _0 o, Q- Z
23.Oil is added to the water for boiling pasta in order to& p$ ]7 w! |. {3 C  t- n. S
向煮沸的pasta (意大利空心粉 )中加油是为了- I+ M  R8 H" ^7 E* n% c
A:prevent the pasta from sticking and to minimize foaming action.+ E. i- i- U: `3 t
防止面条黏合并降低发泡。, P; z$ v3 @' g" r( c
24.Which pasta dish features pine nuts and basil?
4 n2 B' _6 r; U6 h9 {下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& h, _/ M, {* L- _0 |
A:Pesto.一种绿色的意大利面酱
- \/ U0 q9 W- fhttp://www.tianya.cn/techforum/content/96/563836.shtml
5 D( K( L0 s- z0 K" t6 l" Q) x( m# s1 Q5 u3 h- L3 d- s
25.Which of the following is a spring vegetable similar to spinach?+ K' b! p+ u# z5 D8 s$ V
下列哪项是一个春天的蔬菜类似于菠菜?
/ o3 |, ~/ n  n4 xA:Sorrel. 酢浆草。7 f  [9 R6 G0 L6 J/ E# c" o; s
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:
( _' O4 ~% z# x哪位厨师最早带来高水准浮夸的美食
2 C0 T# X. z- Y1 X5 V5 t4 YAAntonin Carême 人名 安东尼·卡罗美
, j0 H3 M/ I% p# b7 A( l, ~6 ]
5 x. m( [% b% q: I) q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 \& t4 R0 o' X4 x& M: v6 X8 m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. U7 d9 {  p2 C: {" C7 oA:Cast-iron stoves         壁炉& a/ m) x% ]& b
http://www.usstove.com/products.php?id=6! Y! D* K  L. A5 G0 ^% b2 d- R5 y3 x5 Q
5 H4 L& u& k$ i" n
28.The French term used to describe the roundsman, or swing cook, is:4 ~  v0 N. @1 @3 O1 R- n/ f
法国术语,用来描述roundsman,或摇摆厨师是:
% V' W& f% e( [( eA:Tournant   图尔南
/ ~- g$ r. W4 V- e7 [* V1 d7 W- f  h, h' m* M( e- f1 p
29.Another term for the wine steward is:% R; Q0 x5 }# P: q# d
葡萄酒侍酒师的另一个术语是:
" @: p# y$ |' B+ SA: Sommelier 侍酒师. U  O7 L7 d- T: ]; e4 E, }8 [

6 ^( J* W7 H4 N: y! |+ d30.Molds, yeasts and fungi are examples of a:
- }4 A: d+ P, h' `0 o( N6 {6 y霉菌,酵母菌和真菌是一个神马例子
- ]; U" I, a* ?A:Biological hazard 生物危害$ \- r3 a4 I% w) k% O

  _8 O' g2 R% w! Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& _  o' B2 h4 X2 T4 D2 o; K
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 b5 e# _- i/ k5 CA:40° and 140°F (4–60°C)     4-60度
% o  ^+ m+ [( z2 q3 _  C1 N6 M2 b$ [. a2 g, H, k0 q- e* ~/ ^/ n3 `1 e
32.All bacteria need the following for survival:( T' u' ~& u% r  U$ H8 r' @; b! b2 R
所有细菌生存需要以下哪些内容:4 X+ d: G- j! g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# O/ Y# C2 a' ^+ R; G

2 N+ C4 _8 N' G0 [( C33.Which of the following correctly represent critical control points in a HACCP system?
* r. v' z2 ~  `3 ^4 p5 o以下哪项正确表示了HACCP体系的关键控制点?
" c5 C" @  y8 I* K7 a, p& b; T6 @. V9 FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & [. p& X' d( t- m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ `1 Z! i- j+ j* `

" g" c  \9 g2 M( {" Y34.Which of the following is not an example of a carbohydrate?9 ]3 {/ p% S6 G) t
下列哪一个不是碳水化合物的例子?
8 \( S' I/ s- M" F( qA:Essential nutrients 必需的营养物质
) x( j3 g1 Q0 y7 L0 i) ]
7 d; L4 c/ ]5 N* r% `35.The process by which a liquid fat is made solid is called:0 p/ v: V% }6 M0 B& a9 l! |( E( a5 ]
液体脂肪做成固体这个过程叫什么
/ ]5 }! F1 q4 I1 p6 @. zA:Hydrogenation  氢化$ r6 g+ C+ i7 v. a: G
+ E) G7 {8 n3 E
36.Which of the following is not an example of a fat substitute?
" G3 M" A: ?% r* F1 i0 L2 \) y下列哪项不是脂肪替代品的一个例子
+ S  q9 F$ V" \  A! W* wA:Acesulfame K  安赛蜜K表7 S8 M. U2 a- r$ `& W8 ^

( Q, ?2 Z2 T, t, Y37.Health Canada requires that a product labelled "fat free" contain:. O) C) @% r, o# P0 `/ v$ F1 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:4 j% Y! P$ d, H/ H- f+ M) s. D2 m
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" C0 I1 R! r) \& F. ^# K

* i' z- D, M2 _4 `38.Which of the following is not a problem associated with converting recipes?( u2 `2 n  j* f$ ]/ y5 F3 |1 ^+ u
下列哪项是不相关联的转换配方问题?
- @' G. s! z! d5 ~; DA:Unit cost 单位成本
5 j! S0 S2 n/ v1 |7 }2 ~6 R
, [) z6 m. x* h9 f1 N/ _39.The condition or cost of an item as it is purchased from the supplier is called:
5 ?0 z$ i# ?1 M8 O从供应商采购的物品的品质或成本叫什么0 Z9 v. Z" d  N8 {+ x/ Q  O8 d
A:As-purchased cost 购买的费用) i" H6 n% L( h

& d5 p' i( S9 b5 f2 P40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 Q  U" {0 r6 v: g7 P在新货到来之前用于日常所求的必要库存量叫什么7 j: C% }. z1 d0 ]1 X" q* f0 I
A:Parstock 基本日常最低库存
9 W6 |- C$ B6 s
2 n* J# g$ ?3 y% r- S3 M41.Which of the following abbreviations is used to describe the proper rotation of stock?7 k- z0 K, @. W
下面那个缩写是用来表明正常库存流程?; [+ V. ]. R5 W3 b9 T
A:FIFO=FIRST IN FIRST OUT 先进先出+ Q0 G, E- \$ y4 x

# ?7 N0 ~3 p! x42.Which of the following knives is used to turn vegetables?
- V6 b' S% z  t$ @下面的那把刀是用来打开蔬菜吗?( Y; v! A: ]$ Y* ?, h! D) V
A:Bird's beak knife   鸟嘴刀
' H! x' ^% K0 }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 R5 J! x$ E# V+ E+ t  E8 t, h8 F- H/ A; b9 b* n; L
43.What is an instant-read thermometer best used for?
; A/ ?. w5 m# B2 C1 e$ j+ J即时读温度计最好用于那方面?: B1 q8 E) o( a) B& T( A
A:Checking the internal temperature of a roast 检查被考物品的内部温度
3 b# @) D+ |5 ]0 l! e. t$ \
+ r* _, o3 h9 q) n6 ~& |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  H0 m/ N# y! {6 l, t6 X, |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. ~# y' W7 t- K9 s" jA:Cast iron 铸铁2 C- j4 I9 T$ I) i/ B! W( e& |
; x# m" q0 ?! p; y! N# ~
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 l7 ~7 X- p) z- {
哪件装备下面有一个可移动的碗和一个S形叶片?
' r+ D) b( A) E6 r7 c6 f( F. i' F0 @A:Food processor 食品加工机
  u6 b2 h: d# {http://www.google.com.hk/search? ... iw=1263&bih=572& x) s/ U; z7 l1 a$ k% R
& \& m  I" e% J7 X2 J$ S
46.Which of the following is not a rule for knife safety?9 i+ z5 b4 Z* l4 p! q; {
下列哪项不是用刀的安全规则?
( ^" A* J- f" H1 {5 o$ v! F% c& O& [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% Q9 w3 P! g( ^5 Z& q
. ]( x$ ]) ]4 N) O* T9 u3 b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 H" A  P/ f0 r" }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" z/ s4 I9 t/ b+ d; E% f  Q- x
A:RondellES . M# F, @# f" H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" d  H( J* |! K3 C( K; B) n6 n5 J# p! v3 i$ x
48.Which of the following is a diced cut used to garnish soups?4 @: S1 C* i5 }- }7 ~; Q
下列哪项是切成小方块用于汤的装饰?
7 ]0 o* Q4 b, Y6 ?A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 I, P, O' t' t8 x2 q. h4 G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 e9 C5 R: W- @9 F- A( 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!!——
' X" \- j4 ]( IA:Gaufrette 3 [: g+ e# L  U9 g$ p! j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 E9 Q1 T. r$ I; Y( |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ F2 ^: h8 N5 [% LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# j, E( f% I2 E4 U! g
3 V2 Y" K; [) s& \: E
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 h6 E+ |$ N/ d" z! O! O2 L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)+ x2 W7 `) M' d7 C8 B
A:Cilantro 胡荽叶 香菜0 e2 v8 n7 }0 W7 M9 r
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% }2 H4 v4 d, b+ F2 D( J$ k* L

, P) F/ d* y3 o: q2 q. G* E1 H60.Allspice is made from:$ z! I+ [6 b( l" }
多香果,  多香果香料是什么
4 A( D# D6 @) n# qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 r9 [, `3 W* ?) v3 tA:A dried berry 干浆果
* O6 R1 \- K# M/ N: F- q$ S9 n; E% N7 r2 n. h% p1 z
61.Which of the following are used to make a sachet d'épices?
. w- j" h' A, x0 s下列哪些是用来做香包德épices?
+ J: X% z& {1 V2 _, m3 c4 `5 ]http://www.sachetcatering.com/4 m0 _. [. T/ H/ |7 s1 \- X" e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% [0 B6 W% f0 m- L" A3 L7 S
/ y9 b+ [1 d1 t( c5 N
62.Which of the following condiments are not soy based?) L, u8 V3 g; A, R' c
下列哪项不是酱油调味品的?
$ C3 q  y* v+ g. b' y! ]3 KA:Wasabi 日本辣根/ A& O4 ^% A* p$ I- W" p( I

5 N) S6 e/ M2 O% W' _5 D: {7 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ p. l. c9 s' E0 v
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:: C0 `+ I5 _# h8 Q
A:Pasteurization  巴氏杀菌
, B  d0 m% @6 U1 C
! R6 m+ _% e0 s+ W) X64.Which of the following steps is not the correct procedure for whipping egg whites?3 P4 p# U8 s' l2 X2 m- `( X8 E& }' I9 B
下列哪个步骤是不是正确的蛋清搅打程序?
* L/ b5 i2 r9 k: y/ ~% }A:Allow to rest before use. 允许休息后方可使用。
1 R  D! \" y# f0 e* X+ W) C* K% f- d: P0 e
65.The weight of a large egg is between:一个大鸡蛋重量介于:8 J: t8 e7 F: W$ W
A:56g and 63g 56克和63克
3 y3 h6 n/ F3 q5 b6 T9 H' I! s  B: p. j3 L9 D2 B
66.Evaporated milk is a concentrated milk that is produced by removing, E" w# F9 O: ]" d& J  D4 _+ _
炼乳是一种浓缩牛奶 是去除什么做的' c& M3 o$ [, T1 X5 G0 v0 G" a
A:60% of the water 60%的水! A" Q- F$ v5 r! P% k  g
1 M  p9 r5 Y1 s" B! b7 N! q1 {
67.A method of cooking that transfers heat through a liquid or gas is:
) d& i" ~  Z- y. w8 _: @7 k一种烹饪方法,通过转移液体或气体是:
$ W: Y! ^/ {7 r) G5 s7 ]A:Convection 对流
& Q$ E" U* @& _" a9 R8 q* S3 r9 N% M8 k, i
68.The cooking of starches is known as  烹调的淀粉被称为
- q9 c$ h* w4 GA:Gelatinization 糊化4 c( ?+ i$ q1 j; N; {

9 O' y8 C) ?" W- B2 `  C( G( J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 z( f% D: p+ k; Y5 q& d: L
A:Braising 烤$ n) s1 X' b" Z7 M& x; c8 M. N

( m( i  g, z1 [! q70.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:1 g1 \$ p1 E1 a- T
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" z$ P* M* F/ X' Y& C- |  j% B% f/ p2 X
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
5 R6 D# v$ t0 M" d: f9 LA:Fumet 原汁
3 t& u/ O2 I6 j) D: }  ^! o- T# d( l) q6 N
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
. Q5 H; S: b2 s* e# hA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ o, {3 F( Q7 y. q& v

' A$ Z- e- T2 h# X73.Which of the following is a principle not used in stock making?# `$ D5 K/ [. B0 t( F: D% ]
下列哪一项不是用于制造高汤(低汤)的原则?+ h9 m8 U8 M: I% o1 Z, o% j
A:Start the stock in hot water.开始在热水中操作+ W9 _9 o+ P9 D, @% @' G1 g* i

" h* t2 U" y, ?- K- d5 Y74.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# s$ W5 q6 ~) [9 I+ v
A:Remouillage 法语熬汤
7 H) I+ c" L& X, [8 ]http://www.haibao.cn/blog/post/176242.htm
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