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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。: j+ u4 M0 Q4 G8 e, v
' E  i% u4 Z1 M, r+ v( G) I- }
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。+ l# k4 H! n& P1 }& D
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% ~) ^/ B: x& J. F2 }  C
1.Which of the following methods should be used to determine doneness in a New York steak?
# O) l' `" o0 G3 x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)
5 c* G' c7 B0 {& f$ r% q; |9 NA: pressure touch. 压力触摸' f5 R/ H1 |) Q, e$ D
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 o- I# T) [/ T# R3 W
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8 b, A# r7 M% O# f; _! r/ o" m
A: acid  食用酸3 C9 v% j# M: o' {$ {, b
3.Vegetables are major sources of which of the following nutrients?
/ P' T& n) c; j蔬菜中包含的主要营养有哪些1 d/ a3 U5 j. K  L2 k; E
A:vitamins and minerals. 维生素和矿物质。7 G: v) \* s; V% N
4.Cauliflower is commonly served with
* G1 y- V8 d: f# C5 B  _花椰菜(菜花)最常见和那种酱汁搭配
4 |% v, S+ r/ {3 V4 p% k3 _! mA:Mornay sauce. 奶油蛋黄沙司% m+ j3 k  \# d
5.Which combinations of products are found in pie dough?
( d3 r4 T1 K# U2 c9 C. P下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ ^0 F/ H4 x& b, @+ L8 k/ S
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。9 d% `% f4 w) x9 @' G
6The French term for mussels is 法国语青口(海红)叫什么% J( b' f) }& ~4 R( q# \
A:moules.法语青口,海红3 L# }# n4 J/ H% B  m; h
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ S( y( p9 X1 o: D$ R1 FA:faintly fishy. 稍微有点似鱼味( Z7 u1 B5 L) N# O+ z4 m
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* R0 C; \% c3 P6 ^) J; N
A:2 days. 2天
- j- }7 S! H. G  F; ]9.What are the principle ingredients in ratatouille?
0 E- \$ U: D  J5 I炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- X2 b/ H% C9 {+ z+ P1 o, hA:Zucchini, eggplant, green peppers, onions and tomatoes" T) K. u. U4 d/ I& B
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 u9 a' [. f% ^) P3 z5 Q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 H4 @+ S/ _- N4 A
A:cook food in quantities that will be used up within 20 to 30 minutes.8 f& w0 P6 K2 [. ]5 V! J7 M
大批量烹煮食物要在20到30分钟内5 }3 [& L! w" j. ^( s& }( i/ ?; F
11.What person has the authority to issue a Health Permit?
( n3 i4 q7 z/ g2 C8 \谁有资格颁发健康证(卫生证)。
% P9 z8 X, Z" A) R8 i' r  `+ _5 @A:Medical Health Officer.
0 b- s- W6 p, D  O( q0 \医疗卫生官员。
$ F2 L! w& s2 }' O/ ?, G+ a: A: g% w12.For what period of time is the health permit valid?
# T/ W5 q  y) p7 [! Y健康证的有效时间是多久?4 B/ R% K1 G( b# t$ b& T# @4 ^
A:12 months.12个月! e- _7 x3 V) ]- j$ _  [
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 H2 _  `7 W  ], v) y% A3 v7 J" x在食物和饮料准备区,通风系统换气的标准时什么( r; _* A. t$ d& G5 f2 L( `
A:08 times each hour. 每小时8次
! Y7 E5 Z) {: h( o7 R8 A! x14。The minimum temperature for manual dishwashing in the wash sink is* J6 }: H/ s+ j2 q* ~7 {& ^, U
手工洗碗,洗碗池的水温最低多少度?
9 Q' M" [" k6 N/ wA:110 degrees F (43 degrees C). 43度# [/ J9 x, {/ Y7 E7 N
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# {' I& ~6 h" z! |& S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" `/ ^; s; k) X( G. _" |8 m
A:180 degrees F (82 degrees C).  82度, s7 ~# H+ L3 ?1 H+ |6 E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 S6 p) }& j: @) j! V
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 O+ _, s8 n2 n* w. P8 |/ w
A:en papillote.  法语自己理解
8 J3 n6 I4 n% _1 }" r17。Wing or Club is considered a; V6 g0 p) S& P( X! G
翼和CLUB 被看做是一种...
/ e' r3 }6 O9 r* O  t6 bA:Bone- In Cut     带骨切
! r4 t0 j- y( N0 b  G/ V18。New York is considered a   纽约牛扒被看做是一种! @1 ?3 B- p1 N, Y; L: p2 j5 s
A:Boneless Cut     无骨切
! P8 Y: ]! O: T* @2 L5 b7 o19.In general, a court bouillon for freshwater fish will contain
) G- V- T! d! 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5 C7 S% H5 p, i' K/ r5 W3 @! t: w$ F
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 d/ B* c' y0 Z! ?1 @( F
和做海水鱼同样数量的调味料和香料0 g5 H  h+ X0 n, x( c3 |2 O+ \
20.Anise is very similar in flavor and appearance to( f' e% U! A+ D% Q: W  R/ [1 l
八角和下面的那种原料有相同的味道9 @/ z, g' A3 B/ P+ D' u" a
A:fennel  茴香; v6 ^! D- W" q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ M, Z4 L% H4 I; Y' F* d
下面那种原料更像大葱且有平面的叶子; r3 D/ M( U" L0 D) h
A LEEKS  似蒜葱 (这边人叫京葱)
- b" R; z: @. ~7 X+ a22.Which of the following cutting shapes refers to a small dice
. l2 N& y" B/ _8 R% I下面那种刀切形状指的是很小的粒(末)
/ ^- m. K% K: D3 ~, e9 A" G; qA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. T+ k; V+ y% Y$ g2 A23.Oil is added to the water for boiling pasta in order to: S# N( F' z) g
向煮沸的pasta (意大利空心粉 )中加油是为了; Q0 R6 o4 \' o* a
A:prevent the pasta from sticking and to minimize foaming action./ p6 J& v8 O; V2 ?$ G4 K
防止面条黏合并降低发泡。
) z; |& m) V, [% K. F  U$ A0 v2 Y24.Which pasta dish features pine nuts and basil?
9 o! u/ O: U* R- F9 J5 _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 j' K; t; }% aA:Pesto.一种绿色的意大利面酱 ( g7 k7 r9 `. [8 l9 x) `
http://www.tianya.cn/techforum/content/96/563836.shtml" M+ k! a% ]+ W

) S) N. p8 k  U* r; b, W25.Which of the following is a spring vegetable similar to spinach?
4 q) ?$ ^! b, V! w* X: {+ D下列哪项是一个春天的蔬菜类似于菠菜?6 b& \6 S! g- S( K. T# O6 U
A:Sorrel. 酢浆草。
8 u, J& D) J5 Y& T4 Chttp://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:
6 `4 M. J+ E: `5 N5 S哪位厨师最早带来高水准浮夸的美食2 `5 j& s  T% ^  x
AAntonin Carême 人名 安东尼·卡罗美0 \8 T6 N$ T1 U9 [

4 L& {+ \, b- H6 T# a4 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ U2 U" Z' t& n6 D8 |8 A8 o+ Y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. J9 C" D' ?" W/ I
A:Cast-iron stoves         壁炉( @4 q7 g5 J% s. q
http://www.usstove.com/products.php?id=6! {- t9 E1 W8 C5 C8 I

* n8 ]% \; r4 q2 N28.The French term used to describe the roundsman, or swing cook, is:& B  c5 o& _' }! A' n# A$ X
法国术语,用来描述roundsman,或摇摆厨师是:9 E. A, E* G8 M
A:Tournant   图尔南$ H, R$ G: V9 O

) Q. u1 A- u2 r# _' J7 ~9 J29.Another term for the wine steward is:5 _  {. \' |) K; M+ ]
葡萄酒侍酒师的另一个术语是:  Y5 t0 s& W* g" G; A5 B: [
A: Sommelier 侍酒师  q, `2 N6 l3 C' b( V1 h2 x

8 Q; x: ~! k/ E/ V3 ~  G6 g30.Molds, yeasts and fungi are examples of a:
/ d2 n$ O" H& R6 Y6 x9 W6 r( r霉菌,酵母菌和真菌是一个神马例子, \+ _* s3 [9 @
A:Biological hazard 生物危害/ u- K2 n' q+ Y) ^; y  Q+ ~

/ \1 v  |2 N& f# P3 u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  p7 r2 E: G( Q
根据加拿大食品检验局,食品的危险温度区在多少之间:
% k; p5 z4 f1 M* e+ U' ~/ kA:40° and 140°F (4–60°C)     4-60度
& `  n  Z& h4 _9 H, i' m, K6 ?4 M+ {+ o+ a0 W/ T+ D
32.All bacteria need the following for survival:
: d( f) I) u# w所有细菌生存需要以下哪些内容:& ~, @# @6 T4 k/ i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. E+ E# o4 v1 ?
9 m' W  x* y. ]5 V+ t
33.Which of the following correctly represent critical control points in a HACCP system?, I5 W7 Y2 L& H8 S* R- A& ~7 D
以下哪项正确表示了HACCP体系的关键控制点?* l$ |; x6 H2 {; b+ @* k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ I- D( c3 J4 M. N) F/ _食谱,接收,储存,准备,烹饪,保温,冷却,再加热) x7 b# O6 L2 o3 N) G! v

' e" i" S* h% R! \34.Which of the following is not an example of a carbohydrate?0 g" r$ R/ `8 |- y0 s5 O  }5 [
下列哪一个不是碳水化合物的例子?. A/ E4 M3 G9 w: r
A:Essential nutrients 必需的营养物质( Y! u' Z- x' p
! q" a' e1 Y1 R, b
35.The process by which a liquid fat is made solid is called:: b) d% g3 K8 {7 ]; _8 i. b
液体脂肪做成固体这个过程叫什么
6 `- z3 L7 P- R  \9 oA:Hydrogenation  氢化; E/ \) v# c& E; K) @2 [  P8 H

7 l- w/ m9 {5 ]5 q36.Which of the following is not an example of a fat substitute?
5 Q+ g& s+ Q" ]( _! t6 x下列哪项不是脂肪替代品的一个例子: z3 n; m/ j6 c. [' _6 S
A:Acesulfame K  安赛蜜K表
6 M$ |' D: o. s8 o7 q
+ D$ `- p) B, s; L37.Health Canada requires that a product labelled "fat free" contain:5 m" y% o- m7 K) _  N* L6 N. s
加拿大卫生部要求的产品标有“不含脂肪“包括:
! R4 U! v3 O8 N# K6 V; h( E. [+ {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ {% y9 e$ f0 Y% a/ _* L& N8 N3 X4 Q' ]! V! r
38.Which of the following is not a problem associated with converting recipes?
0 U5 P; e3 D# b8 A0 j+ a; W* X下列哪项是不相关联的转换配方问题?( v  R4 z& V7 e
A:Unit cost 单位成本: k1 Y1 R% ^* ]- D

7 q5 F% N% K- Y/ u! S4 T# _39.The condition or cost of an item as it is purchased from the supplier is called:
8 H4 @6 a  s1 T从供应商采购的物品的品质或成本叫什么8 V# e# y8 Y% P9 s
A:As-purchased cost 购买的费用! H2 F* J- t2 G) l5 `

& C2 W- z5 V7 H. r5 D40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 Q' ^6 d2 m4 J, s! _8 a在新货到来之前用于日常所求的必要库存量叫什么
3 J; E+ k& F6 ?A:Parstock 基本日常最低库存' L6 r# {  D; S" n

7 H3 `2 _1 T( }( O0 H, w41.Which of the following abbreviations is used to describe the proper rotation of stock?
" O& c% }+ ?& R下面那个缩写是用来表明正常库存流程?* h3 d  z) T0 l% T' s( H
A:FIFO=FIRST IN FIRST OUT 先进先出
5 w+ ]; Z3 g7 q! m0 f0 j$ \+ U6 {+ T! v& N2 }/ g
42.Which of the following knives is used to turn vegetables?
; m- D8 Q7 h1 R  w/ [" M下面的那把刀是用来打开蔬菜吗?
/ Q( i1 m+ A. ~7 aA:Bird's beak knife   鸟嘴刀
; l; P+ w3 u/ B) q/ v$ yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( ^: w6 q$ y9 ]( N; E9 x% l
3 A" X7 Z8 j; {0 t) j43.What is an instant-read thermometer best used for?& B! T# W* F* M# k, ?9 M, l
即时读温度计最好用于那方面?2 H( z5 P/ x) l6 T
A:Checking the internal temperature of a roast 检查被考物品的内部温度
" R0 ~9 n* a7 @; S$ K& \" C" n" o- ~) ~, r
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 E! P' n/ s$ v0 I7 G1 Q' ?8 U) a
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% s" E! H+ d) H& i6 N. pA:Cast iron 铸铁
, y4 n6 w! J  m0 Y( w' b( _
9 d6 P- K  Z7 W' G% C$ Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- W9 V' L5 Q0 f7 t: ]* g
哪件装备下面有一个可移动的碗和一个S形叶片?9 Y! @! ~7 x: U
A:Food processor 食品加工机
6 i# ?0 I/ z5 I! y: g+ ghttp://www.google.com.hk/search? ... iw=1263&bih=5723 v" c/ A4 k- N7 H

+ W7 _5 H4 v) V/ x) t' D4 w8 N46.Which of the following is not a rule for knife safety?
4 M$ s% t9 z8 P+ t& F2 F" k下列哪项不是用刀的安全规则?
/ q' M0 I5 A" O, b9 SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) `% O- k& |8 A# _, h4 O/ j4 k. R+ Q# M& s  I: z( B  ]
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) Z5 i$ ^( n* m9 _把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- X2 U: Z, @, T7 b$ u* g8 K# BA:RondellES
6 W6 t/ `7 D) x7 D" o2 e1 Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ m: W8 R" }. a6 t( `8 i" u' R
  n; H" q9 z( F' S% k48.Which of the following is a diced cut used to garnish soups?
, o! \% f) l6 U3 x下列哪项是切成小方块用于汤的装饰?$ V1 k! s( F  X& c6 y& \
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 u% f, A; R$ E4 m8 g* _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 {1 T( M2 i) ?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!!——
3 I& H) R- f! l; V: p/ K2 oA:Gaufrette 7 p6 s; v: q( T- i: _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* J7 K. H8 _! |( n3 G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  X. |% G+ v+ f  EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( K7 F% w; X7 j, {# }, J  H

3 U& P: u4 P. V' g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" b- f  B7 r: m$ _5 K; R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)
9 V, H! u$ K& s* _; L6 bA:Cilantro 胡荽叶 香菜3 [, N/ w8 W: [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 z7 @! d; g- v' b

  v, ]# j" A- o+ U60.Allspice is made from:
7 H& v8 e' ]+ l0 i* r! R 多香果,  多香果香料是什么
, M# `/ k+ e5 E5 q6 s7 j# o. c; ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ k' ?8 ~8 j2 J  m
A:A dried berry 干浆果
8 [' ^" ~3 n0 q; ]+ d( D9 b. B* Y2 W' z! W
61.Which of the following are used to make a sachet d'épices?: F3 Q$ d* j6 U# g/ v6 k* V, B
下列哪些是用来做香包德épices?
* S2 [3 F  B6 f; G& y% fhttp://www.sachetcatering.com/* m4 {/ Q: E& U8 U3 n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( r) N  i1 B, ?/ x" X' I

4 P" r. _. ^* p# E) \/ }62.Which of the following condiments are not soy based?9 C$ N5 ~$ k* x: C  P
下列哪项不是酱油调味品的?
8 Q, ]3 i$ l- N7 a2 h$ @A:Wasabi 日本辣根
( y: U4 J" }* Z" F1 l' y& }& T
! V# Q( [" v# F. \" V& U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 A4 g- H) @( _9 {( D3 e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:5 i5 `4 W- B/ f/ F3 ]
A:Pasteurization  巴氏杀菌
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6 p6 U; Y4 F0 h! \  [! l/ H64.Which of the following steps is not the correct procedure for whipping egg whites?
* q3 P7 i$ p* H7 J  A2 Q下列哪个步骤是不是正确的蛋清搅打程序?. T2 t9 s1 u2 n: K
A:Allow to rest before use. 允许休息后方可使用。
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- P7 ?2 b. I. v65.The weight of a large egg is between:一个大鸡蛋重量介于:. \! n' i9 t) i/ R8 g
A:56g and 63g 56克和63克) Z' M- F4 u4 M& P; c
2 t+ h, F5 j+ N, t
66.Evaporated milk is a concentrated milk that is produced by removing: G5 W+ v& Z+ `. d8 D/ K
炼乳是一种浓缩牛奶 是去除什么做的
+ U; G& \0 v- }) b; f7 \) pA:60% of the water 60%的水( P+ I+ T" |/ k/ U! k3 J4 @2 G( f

% }9 y2 H- c' j$ s$ x, h67.A method of cooking that transfers heat through a liquid or gas is:5 w7 {* f: ^& P) n2 M( @$ d
一种烹饪方法,通过转移液体或气体是:1 h7 J2 ~! F! ]+ v
A:Convection 对流: [, P) O: k( a3 @, e
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68.The cooking of starches is known as  烹调的淀粉被称为
4 E. M; s; Q( w2 u* [, M6 rA:Gelatinization 糊化
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1 b5 C5 y, {$ l6 x1 g. W4 K3 _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" z( P; Y# T* {1 a2 L9 L
A:Braising 烤
  x. }$ [7 s. t/ M, s: p4 _- s% U
9 W2 E8 [: u& q, T70.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 ]: z7 O& _" d  V5 h( T/ \/ sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  P. ^  u8 {- k2 D
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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; M" Q: S% p2 f8 V) G4 R
A:Fumet 原汁7 L1 _# t4 Q6 [. M
) ]" Y  h# g  ?3 |
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 R- R8 F' X, L2 ~* K  d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 H& e+ R1 p$ k6 Y
/ z" B8 [4 T9 G: V+ ?& Y
73.Which of the following is a principle not used in stock making?1 d. l7 h8 j  c1 @* _9 n. F+ L2 v
下列哪一项不是用于制造高汤(低汤)的原则?! e# ]4 L: f$ R
A:Start the stock in hot water.开始在热水中操作
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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
& j7 F) P* s  R7 N1 w4 z! cA:Remouillage 法语熬汤
; S4 R$ ]: |. R. ^7 xhttp://www.haibao.cn/blog/post/176242.htm
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