埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9535|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。
: ?' c) i  e5 Q5 d2 m) a8 m' J0 U  l9 g2 q7 _; 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。
2 I; S: \% B9 w- \' p) v) i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
2 {- r$ E5 w  u5 m' F* I6 {1.Which of the following methods should be used to determine doneness in a New York steak?
7 q, p0 M8 d. ^4 `8 I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 A7 e. d) L- Z, T  u4 Q) ]A: pressure touch. 压力触摸
3 ]6 J& m  k/ S7 W- L" V9 y4 I3 \2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 s% _) W3 K* Y+ S2 ~
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) H5 T$ B0 T8 Q  E
A: acid  食用酸; P/ Q+ f" j* O3 u1 X* U1 i% D
3.Vegetables are major sources of which of the following nutrients?. }& {! u5 h! m
蔬菜中包含的主要营养有哪些
$ n% z7 u8 b0 T6 h4 QA:vitamins and minerals. 维生素和矿物质。
7 @1 o8 D! _5 o) _. i7 ^4 K4.Cauliflower is commonly served with( V3 a5 ~2 j0 ~; t
花椰菜(菜花)最常见和那种酱汁搭配
. h4 I" @! `! @2 q% K5 x# D  oA:Mornay sauce. 奶油蛋黄沙司5 H$ A! }4 {3 w! }* Q7 M7 W
5.Which combinations of products are found in pie dough?  q# }# m/ ~9 ]' Y) T
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 |8 {0 ~2 ^+ e5 g4 V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. y/ w/ ?$ T& i: g5 g. {" b
6The French term for mussels is 法国语青口(海红)叫什么
8 u- u: N2 c6 ^# O8 h% HA:moules.法语青口,海红/ J- C7 j, w; }3 g/ F: ?6 \
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' \4 M. J5 h, F4 ?5 m. q" _A:faintly fishy. 稍微有点似鱼味
/ P# U' z* p' {/ q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! f; o! B4 L( [+ DA:2 days. 2天" {6 k) ?9 l1 N+ X$ I! B3 L
9.What are the principle ingredients in ratatouille? 5 |% q0 |2 v" G! d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 D) D" c" J5 d) V# [- C$ n: X+ r7 W
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 S; X6 q) [  s" i西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). B9 R% b! }5 d3 e6 X# ]. l
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! h( \4 K; [* j
A:cook food in quantities that will be used up within 20 to 30 minutes.8 m9 N* p& b7 V; y
大批量烹煮食物要在20到30分钟内
" h5 m+ i- {4 U, w0 x11.What person has the authority to issue a Health Permit?
: F% p  t. _' F- l* t& l! p2 B谁有资格颁发健康证(卫生证)。5 b) N+ v; ]( A5 Y  U
A:Medical Health Officer.
6 x& ^8 Q1 I, r+ o' V医疗卫生官员。3 H9 K4 d# j5 ?: {4 z
12.For what period of time is the health permit valid?( p% ^3 k& x: r/ G
健康证的有效时间是多久?* K. A6 h* H- o/ ?5 y$ Q8 ?) P2 C* l
A:12 months.12个月
/ C3 L/ p2 e& N2 R% c3 o, p13.In the area where food and drink is prepared, the ventilation system must be able to change the air
. V' W5 r6 K' ^在食物和饮料准备区,通风系统换气的标准时什么' A8 u" L! e  t: v
A:08 times each hour. 每小时8次) G! a9 m% h& w8 e9 j( X1 L# X8 b2 g6 s
14。The minimum temperature for manual dishwashing in the wash sink is  Y/ y. b$ D: }: a
手工洗碗,洗碗池的水温最低多少度?- {0 y- Z) S$ |' h! g* O
A:110 degrees F (43 degrees C). 43度
5 Y8 L/ }0 \4 U  M" n15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- Z$ `7 q  u: r4 H1 D2 ]7 _
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  G5 _0 c* \4 V* h6 D; B2 w
A:180 degrees F (82 degrees C).  82度' F: ^9 j9 i# J2 d6 o) H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! ^# t% C5 Y$ ~, R% d2 r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% F8 o8 ]( _6 @
A:en papillote.  法语自己理解
9 K! ~- \9 k  b. b' O2 k- u- y% I17。Wing or Club is considered a
4 O2 d7 P( x% c翼和CLUB 被看做是一种...
8 E7 G. x/ A. g7 A2 `% a% ^# iA:Bone- In Cut     带骨切
# N8 p4 B: s; Q18。New York is considered a   纽约牛扒被看做是一种
' w6 o. j! R5 w7 u$ _% P9 Y7 j/ iA:Boneless Cut     无骨切
. Z$ D# q: M1 ]) J" _19.In general, a court bouillon for freshwater fish will contain
8 e$ q7 Y' t* D6 Q/ c0 W: 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
1 n6 S+ O) G1 p# t* ^4 D0 t" uA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; h; {: `, ~9 Y/ q1 r, ^和做海水鱼同样数量的调味料和香料
  n( u' F9 U% g20.Anise is very similar in flavor and appearance to
4 \1 F# g3 m& l$ p八角和下面的那种原料有相同的味道
& ]2 G% u' ]& _/ b) k& OA:fennel  茴香/ w; q; ?$ g% X0 p
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. B. y0 k+ P4 k' a9 c下面那种原料更像大葱且有平面的叶子( I3 M0 V' E- @4 ]
A LEEKS  似蒜葱 (这边人叫京葱)
* C0 o( X+ H0 A- j3 t22.Which of the following cutting shapes refers to a small dice
) ?" c1 l4 D4 |$ s& G$ T下面那种刀切形状指的是很小的粒(末)# T5 p1 n/ r: e! ^" M8 O
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" `1 C5 J5 T( D: v5 B3 o
23.Oil is added to the water for boiling pasta in order to
' ~% N& }, s6 G( }/ [向煮沸的pasta (意大利空心粉 )中加油是为了
/ E& r* I% y& AA:prevent the pasta from sticking and to minimize foaming action.' I/ F  y+ G7 j
防止面条黏合并降低发泡。. O7 D+ P9 ~1 r4 ^7 m) D
24.Which pasta dish features pine nuts and basil?
; Y" @' C$ b4 B8 _- N5 t下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 I( }. V7 v$ r5 X
A:Pesto.一种绿色的意大利面酱
$ ~5 V/ B9 }- whttp://www.tianya.cn/techforum/content/96/563836.shtml
5 u% M# _9 }" j! ?% ^! G; _! i* G" t( J+ g; n
25.Which of the following is a spring vegetable similar to spinach?2 N' H9 f& o2 |4 ?0 \7 F
下列哪项是一个春天的蔬菜类似于菠菜?
, i8 A  |  [" D0 ]% o7 t$ G3 }A:Sorrel. 酢浆草。1 h; X7 Y5 H* W! }( N
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:
7 r# T" }4 a# t哪位厨师最早带来高水准浮夸的美食! ?5 S/ D0 f1 t5 |3 C% [% v
AAntonin Carême 人名 安东尼·卡罗美) ]8 `: r2 [" ?6 u0 N
) _3 P6 Z  a: ]5 a  J1 x  [- F( G# _
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( f1 f, m/ A8 H8 ^3 F
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 n' {0 B: l* \7 j
A:Cast-iron stoves         壁炉6 `5 H$ W& T0 t6 x' |' R
http://www.usstove.com/products.php?id=63 ?8 @% O3 c7 {0 {5 t
4 c8 i1 F+ g" o" \, {) k
28.The French term used to describe the roundsman, or swing cook, is:
3 ~' C9 o2 a' h( X4 o法国术语,用来描述roundsman,或摇摆厨师是:
$ \' X' [  u+ ^2 ~A:Tournant   图尔南
) g- O8 i! a% R$ U8 u
, t! y( X9 X1 s9 H9 G' _2 S29.Another term for the wine steward is:( `# S& U1 ?: A  @/ z, B
葡萄酒侍酒师的另一个术语是:
- {' N% f3 q( p  hA: Sommelier 侍酒师
# U* y6 V* ]( y7 R* C6 T
6 m6 F; ?# V8 E; e- T- t' b$ i30.Molds, yeasts and fungi are examples of a:" Y; O6 A+ r, G! H6 N
霉菌,酵母菌和真菌是一个神马例子
( a% P& P& U1 R/ Z* ~8 Z6 W3 c9 s1 @- tA:Biological hazard 生物危害; ~* \" v& I: ^1 I( |. U% Y

* S3 b# }8 o( r8 P0 F: M9 E# ^: {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( i6 a3 R( m+ Z根据加拿大食品检验局,食品的危险温度区在多少之间:
4 y& c1 R2 p/ h% ?* r2 Z2 ?A:40° and 140°F (4–60°C)     4-60度
6 Z% I* u% ^: x  C( C* L& o, S9 M! U7 D$ s
32.All bacteria need the following for survival:
3 u3 U3 E: T, j1 p7 Y所有细菌生存需要以下哪些内容:' o( [% m2 R0 f) F& l1 a. n
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( w, i% ~  @& y6 h5 Y( t, ]

! l2 r' |2 T. H5 V  |2 p4 s33.Which of the following correctly represent critical control points in a HACCP system?6 U- G4 F; r& `, n% k. ]
以下哪项正确表示了HACCP体系的关键控制点?
) l' t4 _1 \! q- d; i% qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& M4 V, e3 ~; r食谱,接收,储存,准备,烹饪,保温,冷却,再加热: ^( m4 ~& L4 N& u
8 L& ~5 R5 G( t7 j# K3 ^
34.Which of the following is not an example of a carbohydrate?. x  x" T9 @3 o6 x$ c6 b; W
下列哪一个不是碳水化合物的例子?2 Y+ U) P- h! w$ l  E+ j
A:Essential nutrients 必需的营养物质( l! s8 }9 M3 d' E! e7 M+ B
7 O! W) F( T* p+ l: [4 ^
35.The process by which a liquid fat is made solid is called:1 C% R$ k# L: o6 Q( `+ D1 T
液体脂肪做成固体这个过程叫什么, |9 H+ N# u0 G# {
A:Hydrogenation  氢化; l' |  K& P4 n$ D; k6 @3 Z
) N9 }5 P/ u( l7 f8 N7 ^! i; S
36.Which of the following is not an example of a fat substitute?
: [1 o' H1 T  Y% a& x/ I$ n下列哪项不是脂肪替代品的一个例子: H( P" i/ M& G6 f2 L; Z
A:Acesulfame K  安赛蜜K表
; Z; s( \$ C3 ]) r  z& ?8 l4 C- [6 J* t+ u0 b8 Y
37.Health Canada requires that a product labelled "fat free" contain:
5 e* Z  @9 A. S0 k! Z" D- P加拿大卫生部要求的产品标有“不含脂肪“包括:# M- B! s& y# Y, N. g8 o5 @( q0 T+ z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) r7 A6 a" c! s
# \; X0 q, U( W7 e6 E6 o- |
38.Which of the following is not a problem associated with converting recipes?
4 r! @. |( W9 }下列哪项是不相关联的转换配方问题?1 A/ ]* Y; L8 f& V* a
A:Unit cost 单位成本7 V0 O  M# p' l1 W' I
% k& F, l$ K3 E
39.The condition or cost of an item as it is purchased from the supplier is called:" a; {' k8 k$ _1 r" U4 p
从供应商采购的物品的品质或成本叫什么
6 I7 R3 c6 c% a) |" J6 C$ m$ e# kA:As-purchased cost 购买的费用. j8 f0 C: t0 f6 W

5 G" O7 z- p$ {7 }40.The amount of stock necessary to cover operating needs between deliveries is known as:& N1 D2 r8 j8 p# q+ g8 H( C
在新货到来之前用于日常所求的必要库存量叫什么
% S/ ~  V0 C: ?% V# @A:Parstock 基本日常最低库存
2 n" P& q/ u: s; x# u+ d, z* y# H7 \% Z' X6 _
41.Which of the following abbreviations is used to describe the proper rotation of stock?4 V7 y8 ~8 U) u: S# B3 q( y
下面那个缩写是用来表明正常库存流程?
$ N3 U: x/ {! n6 y' PA:FIFO=FIRST IN FIRST OUT 先进先出1 |/ J% y( c1 A4 L5 a  k

* R! D' }# C! i1 N5 @; K; o42.Which of the following knives is used to turn vegetables?
' b6 ^5 k; ]) w  x& Z0 T下面的那把刀是用来打开蔬菜吗?
6 m$ N% C" H8 g/ r5 w9 VA:Bird's beak knife   鸟嘴刀7 o, n0 N3 V3 P$ u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' Q) `7 D9 {; q1 c

; W5 P8 l1 _0 U43.What is an instant-read thermometer best used for?
- ^: e+ i$ p! w1 Z即时读温度计最好用于那方面?" L( w4 q" O& a6 a1 S
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- W! v& M; [0 i- }- ]6 W7 w7 a/ ?7 U1 A1 V6 u
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: y) ~* a& z8 f9 m1 I
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) O  E' m, Q, a7 k' g8 \A:Cast iron 铸铁1 t" `9 s7 X) R9 p

' `+ W4 p$ _( [) z/ ^3 y! _8 w5 l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. x# M& d9 _) E! w哪件装备下面有一个可移动的碗和一个S形叶片?& P1 N$ i, z- [
A:Food processor 食品加工机$ C: A& }2 V* ?; q& @
http://www.google.com.hk/search? ... iw=1263&bih=5720 t' r' X, u- g. h0 B

* z( \  `! O+ c6 {46.Which of the following is not a rule for knife safety?
  |* |5 _' V3 B+ W下列哪项不是用刀的安全规则?
& }% l- ?4 D0 N! KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. w' ]6 c4 \' ~. v8 ]7 i& `# B- H9 b% X1 w+ ]  `
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) f* u, ]0 w+ }- i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 c% _7 A& y3 q. q7 J! KA:RondellES
5 r2 ^% W* G; q7 bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: f3 F/ ?4 J3 t) c
' H5 w% ~. t6 W& \' ^, s- V6 D: b
48.Which of the following is a diced cut used to garnish soups?
# ~" h* \4 s  n下列哪项是切成小方块用于汤的装饰?$ G( d7 p5 t# u
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( ~( B, c& b2 W! @  h) d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' w$ ^3 W, O4 q2 Q  U/ o5 x
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!!——
1 R' W. i* |  y) Q7 @. [3 PA:Gaufrette
1 O" o9 H: d+ k# Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& N& x2 P. Q' g, Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 |! q) a% C' B: U0 r3 a. d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: ]& r( r4 m$ k( ^# F5 ^
, p! o1 i! a/ K9 Y; n9 ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 O4 m9 E+ z; X% \3 T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)
4 t" j! |3 F. g, mA:Cilantro 胡荽叶 香菜( _! p& [3 {8 B$ Q  Y4 [: u" |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 I4 E/ `' z) N1 o, J2 \5 \
4 n6 ~( |0 b9 V- i: g" U- W6 ?
60.Allspice is made from:
7 |& W( N2 ~% Y" h 多香果,  多香果香料是什么- b- s2 l7 W. H+ z. }+ k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. ]  Y3 d4 ]- s) _+ T5 oA:A dried berry 干浆果7 b- R" I  l( N+ E% b8 g  T
1 l& P" s' J* a  L( x
61.Which of the following are used to make a sachet d'épices?7 F6 V( Y9 g; q# Y# s+ `$ y
下列哪些是用来做香包德épices?& `, E5 _6 E8 l1 H8 M
http://www.sachetcatering.com/
4 Y* X$ E& p" `6 R5 SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% Z# `8 Q7 P2 L
2 d5 t# }( \* N6 |, m
62.Which of the following condiments are not soy based?
5 [5 P' O/ S* Q+ c下列哪项不是酱油调味品的?
2 a( f3 P. n! `* _A:Wasabi 日本辣根
0 k7 O6 R! x4 i4 w6 S: J; C+ _  O' ]* ~  s4 G* n/ B
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% w: W8 B5 H  p& 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:
; H+ `8 j) _. W% d; q% A% s& F5 iA:Pasteurization  巴氏杀菌& q2 k. c! Q& t0 k% B

, g7 l# T. q& @64.Which of the following steps is not the correct procedure for whipping egg whites?# V* R( ^, r, ~' p: i
下列哪个步骤是不是正确的蛋清搅打程序?
7 a3 ]* ?; I( BA:Allow to rest before use. 允许休息后方可使用。
  P! w% J, W( z" i
% M, D( y& Y* V! k/ R" T8 e1 [65.The weight of a large egg is between:一个大鸡蛋重量介于:: g# _& A( d. w  h$ u3 N) r+ [
A:56g and 63g 56克和63克( ?& o  B4 t' u8 u0 z

5 r+ Z3 {& m0 @# p; d+ q! z" L66.Evaporated milk is a concentrated milk that is produced by removing2 I1 c/ h# O5 @$ Q8 R1 d4 Z
炼乳是一种浓缩牛奶 是去除什么做的" s7 D* N: x# O4 `9 n2 A9 X! [
A:60% of the water 60%的水3 m6 m: ^  j; }/ i( N3 d
/ K" u, t9 Y7 l, C' ?2 W1 _% O
67.A method of cooking that transfers heat through a liquid or gas is:' h' b; M1 Y" V
一种烹饪方法,通过转移液体或气体是:
/ F  E5 V+ U) ?A:Convection 对流
9 Y. z( w; Z# M0 I6 P4 ]7 G, D- R
+ I; V7 v) ~0 n$ x' T* ^$ V  N68.The cooking of starches is known as  烹调的淀粉被称为/ l+ A* K0 c. d# H& b
A:Gelatinization 糊化
' t; S; e8 H- n& V& G& w/ x' c) i: I! _" B& O+ ~) f! a: ]
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, h, z" I, W# @( X
A:Braising 烤6 e3 o/ d7 t/ @* D6 K

' E  }( a6 O0 \+ l9 S70.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:
) ^4 e- x* g6 ], d: @! S2 KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ T/ `0 |# j) r) ~2 f
  `- {2 _6 {" Y. \6 d7 O( i  i
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& p3 d2 w+ \( z" U
A:Fumet 原汁
9 @$ ~# c0 h! W# v3 u& o: r& J+ B, K2 E, ?" D
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" h1 p* h" g* [" z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; b8 v4 j9 r0 P
5 O0 ^0 B# l0 m7 C" c73.Which of the following is a principle not used in stock making?' R. e5 s: Z4 X; i8 \
下列哪一项不是用于制造高汤(低汤)的原则?- F4 P7 Y6 G5 e" I' E; O" W2 L4 A
A:Start the stock in hot water.开始在热水中操作' i4 i+ b1 I0 w( J9 Y2 ~
0 R7 x# @* H: G5 t, n3 M: N! Y+ O
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! Y; Y4 l  B5 R6 s, |5 v) h
A:Remouillage 法语熬汤7 z, Q9 o9 k! [
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。
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, 2026-4-15 23:40 , Processed in 0.140029 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