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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。
1 }! R9 b0 [0 Z) [; K$ g
# f; }' h' _+ Q8 E6 L9 T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。- y4 p4 X) j! d! T# Y# G
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
- O/ F! I* k7 x4 e+ _- }1.Which of the following methods should be used to determine doneness in a New York steak?
" I4 N% d4 K7 l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)
9 R% h; X5 Q6 L6 I; GA: pressure touch. 压力触摸
- K: s  G: t  {3 Z% w& Q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  S) }  K3 p6 C3 [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) Y8 _7 U1 [9 ~1 c  [
A: acid  食用酸
4 s9 e' U$ Q- ]0 f/ |7 r3.Vegetables are major sources of which of the following nutrients?8 X) [' v2 y. S- d9 w* f
蔬菜中包含的主要营养有哪些' X" p% S  a' ]9 P, |+ C
A:vitamins and minerals. 维生素和矿物质。
$ {8 S4 ~2 A. Q+ V( z8 R4.Cauliflower is commonly served with. [+ T) c# I2 @  `3 K6 [' z5 n
花椰菜(菜花)最常见和那种酱汁搭配2 t7 @, i4 f5 U+ l+ |
A:Mornay sauce. 奶油蛋黄沙司
) N2 b) u- v/ r" B0 s. \- b4 [5.Which combinations of products are found in pie dough?
+ j4 e3 o& i; A  S8 G- b* G+ D3 ?1 h下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& x0 [* {; W& M2 @/ i+ aA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 e: P3 D& e/ z: c6The French term for mussels is 法国语青口(海红)叫什么6 G( b0 H" I5 u9 C8 ^3 P0 E
A:moules.法语青口,海红0 ?: L1 H1 L  \" s" ~5 g9 U( ^
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% Z. N- a: W. F' W$ w
A:faintly fishy. 稍微有点似鱼味
; l1 I/ ^; I. X" Y8 A* H+ C1 K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 c# \  ]7 N2 mA:2 days. 2天
0 \( u# e) o8 }  I5 o0 T9.What are the principle ingredients in ratatouille?
  X8 p! ]) o# l# |* r# h+ d) L炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& k: g  a1 L( G/ j9 NA:Zucchini, eggplant, green peppers, onions and tomatoes+ U6 P. k; a, u; Z- M  @2 {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ i  L* t& I) a. d/ M- B( I10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  U7 Y- Y; y0 E% y4 E0 W, U
A:cook food in quantities that will be used up within 20 to 30 minutes.
, C) A6 e  T: Z- k- I7 D  s' _" R大批量烹煮食物要在20到30分钟内: _* Z* t" j1 J: i; W/ m
11.What person has the authority to issue a Health Permit?
& ?2 g2 }1 A: d% i谁有资格颁发健康证(卫生证)。
" x+ [/ }5 b! w) n* ^3 Q1 Y2 mA:Medical Health Officer.
8 v9 M9 g. a  Z. _  t' K, q& O医疗卫生官员。
" i/ ]8 A% m1 ?* F. o12.For what period of time is the health permit valid?
2 O. V( [( G3 [& t& {4 K健康证的有效时间是多久?
5 ?3 M: B4 b* `( a! ZA:12 months.12个月- D; {4 o( I. X. A& ]: C% L; u
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 v. @5 ?, Y8 t  j' d7 d在食物和饮料准备区,通风系统换气的标准时什么; n. {5 r# B) ]. P% I) P; q
A:08 times each hour. 每小时8次% }/ H$ V7 {& \. l
14。The minimum temperature for manual dishwashing in the wash sink is( n$ _: i; @# Q" Q  l2 V4 S3 R, ^
手工洗碗,洗碗池的水温最低多少度?7 [+ b% ]* O( y4 l- V) v" B! X
A:110 degrees F (43 degrees C). 43度
8 ~; X' @) S) O+ M8 _, L15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# g8 U9 m5 h1 D. W' W
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 C- k" j- x# x% @& m+ K) A* |
A:180 degrees F (82 degrees C).  82度
- e6 g: ^: A+ r; X4 _+ H5 S% X16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; _* Z  a' J0 m4 ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. O  r8 }! F! O5 V7 ]2 M0 tA:en papillote.  法语自己理解
) v( z; C5 A4 T7 C. L17。Wing or Club is considered a" o5 Z7 x/ ?/ W! k' u4 E* u
翼和CLUB 被看做是一种...
" `: L1 h% \+ H3 @1 N" K1 _A:Bone- In Cut     带骨切
2 U$ B; T' h8 S; Q' g18。New York is considered a   纽约牛扒被看做是一种4 n2 N9 d  R! h6 Y0 c
A:Boneless Cut     无骨切' \) b" y8 A5 T( l5 u6 k
19.In general, a court bouillon for freshwater fish will contain& h0 i% T0 g9 r) p$ 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6 T6 {* F. N6 Q# {& \
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 T  `& k- q4 J- ]4 R* J
和做海水鱼同样数量的调味料和香料: i2 L; m. f8 Y( {/ C
20.Anise is very similar in flavor and appearance to5 H; e( A6 A6 k+ X9 v) r
八角和下面的那种原料有相同的味道7 H. V5 t5 H( \; o& q; N' a
A:fennel  茴香5 @: ^6 d2 h7 }, X/ B/ V* \4 R* }3 o
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 O+ w1 J1 {- @
下面那种原料更像大葱且有平面的叶子' f% C8 i% ?% Y$ C( c  R
A LEEKS  似蒜葱 (这边人叫京葱)& ^" a5 u; N( \% o1 ~2 R' d
22.Which of the following cutting shapes refers to a small dice- X. J) ~: _+ V! R
下面那种刀切形状指的是很小的粒(末)$ U) {- m1 ?: b
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ n" m% \3 U$ w9 ?  }5 ]1 }8 Z% \+ R
23.Oil is added to the water for boiling pasta in order to
6 ]  q! x3 I+ |! T向煮沸的pasta (意大利空心粉 )中加油是为了8 x+ ^, {1 A  ^7 F! Z
A:prevent the pasta from sticking and to minimize foaming action.
. X# q. J4 \* D- w防止面条黏合并降低发泡。) N  s0 {) u6 J
24.Which pasta dish features pine nuts and basil?) Z! F% q# a4 s% Q% H/ p  F
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). g2 K1 }- D( D2 T" X. P
A:Pesto.一种绿色的意大利面酱 2 N/ ]& _1 S+ `5 P6 k) `
http://www.tianya.cn/techforum/content/96/563836.shtml; ^* z1 b( d7 [( J) `# i& D

1 |4 M) S: O/ C  x  \3 z( a25.Which of the following is a spring vegetable similar to spinach?
# R0 o" \2 g  x/ y: i& o! U下列哪项是一个春天的蔬菜类似于菠菜?' h# ~3 ?5 K/ U
A:Sorrel. 酢浆草。
( n1 A, z- K2 j- r6 Z( Shttp://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:
( z* V7 Z4 |+ R哪位厨师最早带来高水准浮夸的美食
6 m5 f! h7 A1 |9 w: q, a' A+ |: HAAntonin Carême 人名 安东尼·卡罗美
; e% {- {* d  u) q
0 n* `3 ^3 b- _+ S  _8 O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- g& F9 J" d( m( M) c6 G/ l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ \. m: H# ?/ B4 ^% K
A:Cast-iron stoves         壁炉+ h' \% q3 _# Y3 G. l
http://www.usstove.com/products.php?id=60 f  {+ `5 k! _' l8 ~, d1 j+ v
/ H" _7 O) I3 L7 g, y. h1 d
28.The French term used to describe the roundsman, or swing cook, is:
5 W- H# a  H8 J: ]. {  q- x法国术语,用来描述roundsman,或摇摆厨师是:
+ d1 r% m/ z) W' K/ JA:Tournant   图尔南5 d: f5 r$ p  \5 S, y) B/ M

* f- \* [# [$ v+ e0 q$ I" Y29.Another term for the wine steward is:& A; m( k" k% ?6 {- l" ]" T
葡萄酒侍酒师的另一个术语是:& @; P( R! `% l6 c
A: Sommelier 侍酒师' ~- |% v, C4 x) r5 {
4 O8 A& O; M- P( ^- M
30.Molds, yeasts and fungi are examples of a:) M, t1 V- m2 |' Q
霉菌,酵母菌和真菌是一个神马例子
; a- H6 `$ K2 j2 q& [A:Biological hazard 生物危害2 N) Z5 _1 E! O; W

# R- i; `/ ]2 S3 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 m0 t/ ^; h2 }7 D8 T, W( v5 Z4 K# }+ }4 g根据加拿大食品检验局,食品的危险温度区在多少之间:% R2 a( |& F' I" H! M; @0 |
A:40° and 140°F (4–60°C)     4-60度0 q% V; U, O. z

( U$ h, K3 p7 ~( Y9 x32.All bacteria need the following for survival:
; D0 ?8 X# Y, c. u7 c所有细菌生存需要以下哪些内容:
+ U) E( @* x& t2 P( t. r- l: HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* d, y8 `* e5 b0 ~, P  v- _
7 M; Q, a, C4 N& C9 l* y
33.Which of the following correctly represent critical control points in a HACCP system?
- d3 m) D4 T6 F, o以下哪项正确表示了HACCP体系的关键控制点?
. {# ?9 ~8 P  F% ]. XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 q$ Q, M0 }! W8 t% Y: X7 c食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" V) h! C6 n/ f# @5 F2 u8 t: ~% h
4 i0 x3 G' |) V9 `" S* b34.Which of the following is not an example of a carbohydrate?
3 M; q) I1 P& g0 m0 M下列哪一个不是碳水化合物的例子?! c' b' Z. n* g' D# J! a* u
A:Essential nutrients 必需的营养物质" R# m0 W, o# {! Q; R% U
5 _3 Z& G$ X1 q5 O; z% W4 F+ g
35.The process by which a liquid fat is made solid is called:
/ V8 b0 m+ j5 y液体脂肪做成固体这个过程叫什么
. E! X! w8 U/ U' O4 FA:Hydrogenation  氢化
9 e+ S# W3 x5 j! t, |0 O; @
/ ^: n; N; L6 y/ |# P, D36.Which of the following is not an example of a fat substitute?+ d: H# }5 K0 e( A; t0 s
下列哪项不是脂肪替代品的一个例子
& A: `8 U" K" o  a4 w  A+ kA:Acesulfame K  安赛蜜K表; d7 G1 l: u3 ]( Z
- [) r( F# I5 P2 e( C; c5 d+ @: F
37.Health Canada requires that a product labelled "fat free" contain:$ Z0 O- M* v( t" N. c/ S" S2 s) P
加拿大卫生部要求的产品标有“不含脂肪“包括:) V' Q6 w+ A$ I- K+ C7 I/ @) A1 e3 ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 r/ U# m- W6 F, B$ Y
$ P' E: C( ~$ P9 [* S" E38.Which of the following is not a problem associated with converting recipes?  e8 Z, Y" D0 U5 ~: I, Y  z
下列哪项是不相关联的转换配方问题?
' V6 f! `; ?9 D* ^1 N/ e. OA:Unit cost 单位成本4 N6 I8 D" _0 Y% W

8 t2 p- @$ x) x5 B39.The condition or cost of an item as it is purchased from the supplier is called:
7 V) Q) P8 f0 V: L从供应商采购的物品的品质或成本叫什么' T4 H* `& s  y8 h; f
A:As-purchased cost 购买的费用
3 y0 ?- u/ @" l" a, a7 }) w- L( f- M8 c
40.The amount of stock necessary to cover operating needs between deliveries is known as:# k, W$ L& ^- W: r6 R6 q
在新货到来之前用于日常所求的必要库存量叫什么
3 [( s$ c& H( I. S9 `A:Parstock 基本日常最低库存% j  P0 j9 P0 x

, x3 x3 o) O; C# M41.Which of the following abbreviations is used to describe the proper rotation of stock?: O! T" d$ h$ C# t' ?7 N
下面那个缩写是用来表明正常库存流程?" z; I7 z; J1 }! S- k' n: J0 h% l
A:FIFO=FIRST IN FIRST OUT 先进先出
! @# M  f+ z  R0 b" o  }
5 }+ A  L  p* w7 _42.Which of the following knives is used to turn vegetables?
5 @& ^! L% d$ }( U: S4 J下面的那把刀是用来打开蔬菜吗?
2 K8 I5 q7 A5 }+ A! ]A:Bird's beak knife   鸟嘴刀
# O! J- a$ j( Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- y2 K8 m# ~; Y3 [6 c" J; \' f. s5 }4 _
43.What is an instant-read thermometer best used for?3 Y/ Q' m! x, ~/ z
即时读温度计最好用于那方面?
, x/ z; S! h* H" h# y6 LA:Checking the internal temperature of a roast 检查被考物品的内部温度5 f& I4 t. U- C0 a% ~; _$ e8 {
( U$ ]* l- E, G
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% Z" p+ }0 x6 X/ }7 A: N下列哪些金属材料受热均匀,通常用在铁板而且非常重" u1 L, v2 c  @" Z
A:Cast iron 铸铁
& Q, ]+ h5 V0 w9 }# B1 d- K1 I  p( t
+ d7 r  r* y! h5 `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 O* U  T+ H0 ?" T. O7 M
哪件装备下面有一个可移动的碗和一个S形叶片?
+ S% m+ l8 X8 v- cA:Food processor 食品加工机1 U. p1 k$ [/ [) N  u+ i
http://www.google.com.hk/search? ... iw=1263&bih=572
+ t0 s' l! w% P3 V7 |7 Q
5 P7 d9 M+ \. u46.Which of the following is not a rule for knife safety?+ B( V* Y( ^- ]& v, A9 l2 u( h
下列哪项不是用刀的安全规则?
) ?9 S: L% ]" l2 b# d- I+ C( HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" u" w  K; F, Q
7 Y" U+ b& t( H) K9 U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- d0 Y2 L6 t; [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  b0 Z9 W- ?. _( _; n
A:RondellES , d) O% r% }5 O) y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 U( J& E6 Q: {) W5 [  p
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48.Which of the following is a diced cut used to garnish soups?/ T4 ~' {' c6 |/ c0 F
下列哪项是切成小方块用于汤的装饰?
2 }/ O/ d, [- T$ R  `' @A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( N$ n; q7 T% A2 A( d9 i0 i
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! @$ U  M4 s2 G' c4 [! h
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!!——
* p: c0 l9 `5 C( e. B9 u8 o' BA:Gaufrette ( _' i1 W+ U# g0 ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ p, I" ], \& G% H7 E* G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ D8 E9 P; s7 k7 }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  u2 G2 B4 V8 U6 x

; A1 j6 K8 @4 H) D8 ]: \% `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 }9 X+ x, B- a. h5 v  l- c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)% `5 W9 B0 @8 \* P! j
A:Cilantro 胡荽叶 香菜5 V! [+ D$ w8 `; I! n3 Q5 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 ~# T: J# T, K7 L8 n
! f+ [5 @- t* }0 y5 T( J60.Allspice is made from:
$ j3 d, i! J" w 多香果,  多香果香料是什么, i9 g* d3 s) {2 {  g4 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 o3 D' b* D: }
A:A dried berry 干浆果" H  c% s; C- b8 _8 m# @' R! S
6 z- l% w# r3 J" ?
61.Which of the following are used to make a sachet d'épices?
! g$ B. y$ N. R/ Q# @下列哪些是用来做香包德épices?
  A2 ]/ u9 n9 ]http://www.sachetcatering.com/" u7 }/ t& Y) `  H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' f- Q& Z. O0 G6 T4 K+ a- ]  {- g& X" p" N6 H0 x( s- Y  o
62.Which of the following condiments are not soy based?2 w; e7 F  T5 o
下列哪项不是酱油调味品的?
6 |# x9 `* f5 L) J6 f3 a* ^A:Wasabi 日本辣根3 f: z4 w& n1 p3 T& I  B  D( K

7 J0 s0 H9 O% G7 u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: o0 [7 _! `6 _9 P
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:: z. J, |/ [% l; y/ x) p
A:Pasteurization  巴氏杀菌
$ F* j& d* U" S% b
: }, R' b( z  @1 |0 H( v64.Which of the following steps is not the correct procedure for whipping egg whites?+ Z* u$ l* ^% r& K
下列哪个步骤是不是正确的蛋清搅打程序?
* d; W$ r& A, y; EA:Allow to rest before use. 允许休息后方可使用。
5 i4 q# l: a' \6 F. V9 M& L0 J' f2 @. V( z0 g% g! {
65.The weight of a large egg is between:一个大鸡蛋重量介于:6 r: F1 z/ c1 B, C, s/ k
A:56g and 63g 56克和63克
! w* r( ?  m% Q& ]2 f/ F
  x- h0 a0 F, J. C0 T66.Evaporated milk is a concentrated milk that is produced by removing
* H5 M$ A4 K1 h6 X  q5 T! r炼乳是一种浓缩牛奶 是去除什么做的* H3 ^/ s# Q  P. O3 a
A:60% of the water 60%的水$ A& _2 o+ @& L& K* E% G  ^

+ E6 K' G# B% W4 e3 B# E2 F67.A method of cooking that transfers heat through a liquid or gas is:- w5 q" H8 y' [9 m  `$ D) o9 D0 h0 o
一种烹饪方法,通过转移液体或气体是:
4 b6 y; Q# c& H" N# B" I/ D$ Z: NA:Convection 对流% B3 v& D( [6 ^4 I; q

& f5 a( y/ s0 R( T- Q68.The cooking of starches is known as  烹调的淀粉被称为4 h  F) K) A0 n# d3 i. y! ?1 a$ N
A:Gelatinization 糊化' a) ~. `% p" S  _+ k+ S" r

4 l: B$ B, O5 X% g/ N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ w! ?1 M2 h& H! X% W+ vA:Braising 烤" Q, L9 ?- _' S# Z3 y* \3 i

0 t& F2 V8 W0 j9 f8 Y- w70.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:
9 t# ?) V; D& A6 gA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( N: M2 \! O* e% h. u. p
# W7 p1 g/ c' ]" x! x71.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
6 F% n- F5 }4 i7 f) I/ H6 G- {A:Fumet 原汁
! ]( y6 i1 t! x3 I/ Z$ A5 J) W) ~
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
5 C4 `. [' h7 K' s* cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- R: k0 E7 u! u( [

2 D! y! D1 n6 j, R9 D& y$ `- |73.Which of the following is a principle not used in stock making?/ w# Q$ C7 ~6 Q) n: D
下列哪一项不是用于制造高汤(低汤)的原则?
4 o' N2 m8 E% K+ t* |+ H( `A:Start the stock in hot water.开始在热水中操作  [: ]+ P) z2 H1 x) u; {! p9 M1 J/ w

7 k. E/ E0 s$ U+ }8 K74.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
1 ~" I6 a4 Y  E# X# ]A:Remouillage 法语熬汤
% W& I0 y- Y5 c0 d4 chttp://www.haibao.cn/blog/post/176242.htm
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