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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。
( R7 J) l) o6 y  Y" l) g0 G: z9 A$ f2 R! e
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。1 I/ i% M% N8 j7 w  i
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
, V) A/ @% }3 Z) p7 F$ o1.Which of the following methods should be used to determine doneness in a New York steak?
( d' W8 y! {; x# ^) l1 d) e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)6 O9 b3 L; G* \/ e" c
A: pressure touch. 压力触摸$ G& O, L5 k1 f
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 h2 o6 k. S  P* b4 d
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/ m! v: h' ?1 V
A: acid  食用酸, a* L# Y8 X; Q6 n. ]
3.Vegetables are major sources of which of the following nutrients?
' f" }6 Z0 q3 s/ f6 u2 A( D" \蔬菜中包含的主要营养有哪些. j7 m) K( n$ T' v! j8 [4 ?
A:vitamins and minerals. 维生素和矿物质。" {) D* q% W4 F7 R' z
4.Cauliflower is commonly served with  ~8 W* U; i* c! I+ n. [
花椰菜(菜花)最常见和那种酱汁搭配" ?7 e& P; K7 {" L0 l! f
A:Mornay sauce. 奶油蛋黄沙司( ?& U! }3 b. Q) q+ i! |
5.Which combinations of products are found in pie dough?% E, t" V+ ]% X- I' d! k
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)1 D; ?! ~) j4 y7 x% V% P# }
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 W3 I" [5 i$ l3 Y- m
6The French term for mussels is 法国语青口(海红)叫什么
$ R1 r8 E6 N: k5 j$ x  ZA:moules.法语青口,海红# r* l# ^* c( c. n
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 ]8 b- w# o0 `3 lA:faintly fishy. 稍微有点似鱼味9 L9 u0 u% X, N! l
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ X6 T& e1 T, D/ a6 TA:2 days. 2天  _; u9 z; X0 c/ ?1 C+ }; C, j
9.What are the principle ingredients in ratatouille?
( H. b) K8 E9 E% U: }. F炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: e# k& }7 s( f9 y& H1 U' I" HA:Zucchini, eggplant, green peppers, onions and tomatoes
5 f9 s. d% q+ g* K+ ?西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& o$ t3 J- P4 W' C* w  A9 f- e) W4 c
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ o/ n- L& b, W) d: k" a3 l
A:cook food in quantities that will be used up within 20 to 30 minutes.
  ]$ A+ j* X. s3 f$ W! T大批量烹煮食物要在20到30分钟内! `3 J% X# L. \5 V; t0 H) ^  w/ N
11.What person has the authority to issue a Health Permit?
- k3 Y2 ]" `3 a7 l+ x$ f. T谁有资格颁发健康证(卫生证)。; y' Y7 S7 w  F$ l! l
A:Medical Health Officer.
/ W, K: V4 f; ~; F8 j. ~医疗卫生官员。7 ~4 Q5 H/ T, R: |1 |! d) W% r
12.For what period of time is the health permit valid?
' H0 E( C! t5 ~, m健康证的有效时间是多久?
. G1 Q" g& C# [8 ?+ WA:12 months.12个月) w* ~2 N7 M5 |2 {% G
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- }0 L* K( n, p在食物和饮料准备区,通风系统换气的标准时什么
; p1 U* v) a+ f) UA:08 times each hour. 每小时8次
0 Z) A: l+ X* v14。The minimum temperature for manual dishwashing in the wash sink is$ N! ?4 ~1 F7 t* h! m7 t* V
手工洗碗,洗碗池的水温最低多少度?0 F$ D* g' R* }7 h! K6 y0 ^. Y( k
A:110 degrees F (43 degrees C). 43度
' M7 q8 y, r5 V/ P' v15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 s1 p) A+ V! R# z1 X5 b! J
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 ~5 N7 d2 J5 r% e( L/ C9 N) AA:180 degrees F (82 degrees C).  82度
7 |% C* A4 l8 N3 s& @. D16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# w' A" ?; ^5 D
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 o. W/ s9 `( c, c
A:en papillote.  法语自己理解
7 b" Y* [% w5 z% ]2 P& `5 J17。Wing or Club is considered a: y3 r) ~- G8 {+ A/ e6 A, o
翼和CLUB 被看做是一种..., R5 ^# }1 m! N5 E
A:Bone- In Cut     带骨切
5 Q/ R& {( {( r7 w% I. ~% H18。New York is considered a   纽约牛扒被看做是一种! c  O- c- r+ P8 q; I
A:Boneless Cut     无骨切, p# i, \6 s; `6 S8 Y
19.In general, a court bouillon for freshwater fish will contain
  O5 V4 O) t, k4 @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" ]( t4 O- A+ K9 @% g* g& U, ~2 d
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 ?2 p; L8 U- ^' a8 l
和做海水鱼同样数量的调味料和香料
, ^) T' B0 k& l! Q+ F20.Anise is very similar in flavor and appearance to% v/ e! z' h8 T+ A; [8 |
八角和下面的那种原料有相同的味道( Y$ s  Q# F: U& j# Y! f
A:fennel  茴香
, X8 r$ o) |* k) H21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: G% N* ^) h$ P0 t" u下面那种原料更像大葱且有平面的叶子
4 _) B; t0 b$ Y9 O6 t. gA LEEKS  似蒜葱 (这边人叫京葱)/ Z  |' S' {. q
22.Which of the following cutting shapes refers to a small dice& q0 a  }8 ?5 M( J9 v' S+ N0 H
下面那种刀切形状指的是很小的粒(末)- F' D1 Q0 g3 d8 I: B8 ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% D0 L# f1 x: A# J0 m% |23.Oil is added to the water for boiling pasta in order to
# u- S  h& d+ p# Y向煮沸的pasta (意大利空心粉 )中加油是为了
( k1 M2 R$ H1 X0 Q9 g# ~! c8 BA:prevent the pasta from sticking and to minimize foaming action.
  x0 ~' \/ F3 ]. @3 k$ m. y- t4 {防止面条黏合并降低发泡。% M4 \& w3 z4 r: v5 H6 x
24.Which pasta dish features pine nuts and basil?
( {& m# _9 m& c, u1 `/ D下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' w( {: W3 z2 n$ L( a: A0 t
A:Pesto.一种绿色的意大利面酱
5 x. N2 c: m- A  X: q  p; p# s/ b% chttp://www.tianya.cn/techforum/content/96/563836.shtml+ J( q% u- w+ L( r, S. B! K
$ s7 v& A; W4 p% t* C3 A
25.Which of the following is a spring vegetable similar to spinach?9 g! e& t6 [; g  s
下列哪项是一个春天的蔬菜类似于菠菜?2 x& M: L/ w2 h
A:Sorrel. 酢浆草。
; I* F  r( N7 `! i. Y% ?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:
/ \' T5 R0 E! b$ U哪位厨师最早带来高水准浮夸的美食; F" r3 Y) L4 `2 {8 }6 d8 j, n
AAntonin Carême 人名 安东尼·卡罗美3 m( j  k( Y, L& f; u9 H

) I' u- c: L. b: @1 O5 \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! I  s( k3 O7 [0 P
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ c5 l6 N3 g0 d1 I2 A: E% OA:Cast-iron stoves         壁炉) m+ P4 k! b6 I2 \
http://www.usstove.com/products.php?id=6
3 b/ \5 f7 d% U4 U. A7 N. L* D3 I8 F+ g% \7 g9 e8 N# z
28.The French term used to describe the roundsman, or swing cook, is:
5 m' N- ^( K6 L5 v' w, D6 @: o法国术语,用来描述roundsman,或摇摆厨师是:
; d# P* x& h1 d% {* f3 i' JA:Tournant   图尔南2 i  \3 R: k7 ]( `* b8 y

. L1 W6 l  B$ _9 s! Q& @29.Another term for the wine steward is:
* h! s7 \  _, G: P- L葡萄酒侍酒师的另一个术语是:9 Z- K3 d! E- ^' e$ E( w+ F
A: Sommelier 侍酒师4 ?# ]1 `6 f& K) r7 A9 K7 C
: D; ?2 D5 L3 g) m# Q
30.Molds, yeasts and fungi are examples of a:
! c9 I* S  o* A5 G! `* o& s霉菌,酵母菌和真菌是一个神马例子
2 e9 b5 x, T+ qA:Biological hazard 生物危害" ]/ `1 v- U- t& j& T# T2 e
6 W. F  Y. l8 ?7 w- l& h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ H9 f9 {+ L6 U; G' b3 i5 }
根据加拿大食品检验局,食品的危险温度区在多少之间:" o& I$ ?% _; M; p
A:40° and 140°F (4–60°C)     4-60度
0 v& v! x+ f6 Q5 Y* P! |! f
% I- x4 z5 j- p/ N; x& t32.All bacteria need the following for survival:4 L# J7 G2 z0 C* ^) @7 c
所有细菌生存需要以下哪些内容:' J6 e# x# S5 x* m% y/ M
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& I  M6 y- X$ R: M: W. H, W) Z
8 B' w9 j9 @4 t4 G33.Which of the following correctly represent critical control points in a HACCP system?
+ E6 D' f  j! K以下哪项正确表示了HACCP体系的关键控制点?
% T) d  z7 p6 l" O. @: UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' ^* L% ^, P5 N0 M食谱,接收,储存,准备,烹饪,保温,冷却,再加热# L2 y) r# `. n* r; c  B

! H% _1 m, u7 {% ?8 k) G34.Which of the following is not an example of a carbohydrate?
9 U& Y$ r: m8 K5 |) }+ p下列哪一个不是碳水化合物的例子?
- v. h' P% J, P' A4 sA:Essential nutrients 必需的营养物质
, F! D- _4 p+ h, F* ?
0 f2 Y. q9 p) M" B35.The process by which a liquid fat is made solid is called:  G, V1 u  M/ H7 u$ r! _+ w
液体脂肪做成固体这个过程叫什么
8 k4 I8 C$ v& _: a  T& YA:Hydrogenation  氢化3 z; y# w! [! u4 y
# [$ i8 s2 [. |- t# V+ `  ?
36.Which of the following is not an example of a fat substitute?) W( d/ w8 X9 y+ A+ ^
下列哪项不是脂肪替代品的一个例子
7 V6 T( L0 w" k0 h0 e1 u2 AA:Acesulfame K  安赛蜜K表
6 ~$ E4 U1 ~2 r* C/ s2 O5 L7 ]$ o7 z* B( F
37.Health Canada requires that a product labelled "fat free" contain:
7 Z4 g, c8 p+ V- N: V* M加拿大卫生部要求的产品标有“不含脂肪“包括:  e# Y  R+ x+ Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" f6 i' l, a: s$ b7 n+ r  O& V! y9 ~/ M6 ~5 y3 B+ H- |9 ~3 d
38.Which of the following is not a problem associated with converting recipes?
( Z! W: X8 ~% F6 N6 @7 p, n0 F下列哪项是不相关联的转换配方问题?
% L2 N" |  {' j+ p4 K& N" d+ aA:Unit cost 单位成本
/ G/ [0 o( |& E6 ?
% I( H- H8 ~1 Q4 G- S2 @39.The condition or cost of an item as it is purchased from the supplier is called:
; q2 ]8 E0 @: u从供应商采购的物品的品质或成本叫什么
; {( V5 _0 a; j5 |8 o2 T5 oA:As-purchased cost 购买的费用7 z/ ]4 H  ]2 B3 _4 ]. c* r9 \

; k  b. r# z5 u0 n: H40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 X! B8 G; ]- T1 W在新货到来之前用于日常所求的必要库存量叫什么
# V" A5 l! R9 ]9 mA:Parstock 基本日常最低库存4 z: R' k4 _7 d, c! r% {
3 p- f2 Y7 H4 r* t, R
41.Which of the following abbreviations is used to describe the proper rotation of stock?/ K; z7 G7 u' `/ i# ~: N% H& k7 u8 [
下面那个缩写是用来表明正常库存流程?
4 X5 ~. ?5 s# e# i2 xA:FIFO=FIRST IN FIRST OUT 先进先出
; ?/ L. l# K) O& Y7 i7 y( L0 m
& d# z. A2 b7 P42.Which of the following knives is used to turn vegetables?
- R0 I( h0 c& p& s5 z; r5 p; q下面的那把刀是用来打开蔬菜吗?; Q; C  I% w& I0 s8 W" j! W# \
A:Bird's beak knife   鸟嘴刀( P6 d* g  _1 E, B" X$ S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; D, d( @; D8 S" p
  R- B3 R: y& Z& l$ f& P  p/ o4 q( a
43.What is an instant-read thermometer best used for?' b2 C- x3 w+ ]
即时读温度计最好用于那方面?
9 E6 t9 |. T! I% T! q7 U* l% @A:Checking the internal temperature of a roast 检查被考物品的内部温度; D! h* n: z' J+ h8 O3 T) G
, r% v2 g4 J; o" k+ f
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 o' Q/ ^! N$ V5 C) t
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" a% r7 ]' O* V3 a1 v- hA:Cast iron 铸铁
" p  l  N3 A# `* c& V. P3 F0 b$ B% r7 c. I" K3 _& s% R! T! L
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: o+ u) o8 v- x9 K, v0 w
哪件装备下面有一个可移动的碗和一个S形叶片?7 z6 f4 i+ k2 p4 i! [# ^! s
A:Food processor 食品加工机. u6 G- Q; W( s8 Q3 w7 K
http://www.google.com.hk/search? ... iw=1263&bih=572. |! v6 D) w& K
. V* F0 O! O2 M& U; Z8 m
46.Which of the following is not a rule for knife safety?. Q( [) n, q. g
下列哪项不是用刀的安全规则?0 v0 Y7 k8 `2 V4 D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  m$ l7 P2 q1 G5 R! J
2 Y( _& G) R: L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% L/ b4 q, N. I6 L2 J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- n- j3 H( E1 j/ S' R
A:RondellES , h* c# _: I5 V$ f, j% b1 w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: {& s% d; n6 ], ?

. ~7 y7 [" d7 P2 U48.Which of the following is a diced cut used to garnish soups?; ~% l5 w6 s$ e/ B
下列哪项是切成小方块用于汤的装饰?
# b* e2 f9 T! i% V- jA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 K/ v0 ^* ^# d1 r1 F$ ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% u" Z/ D0 f2 J  A  l
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!!——0 _7 G, N9 S% F" G- Z, @7 y  t! Z0 Z
A:Gaufrette * _) V# K% Q4 B' l2 F- `$ q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) q+ T& L, u( Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 h9 d: M, ], t! y" QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% ?# s9 D- R1 B$ o3 }
+ D+ J5 }' G( O
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) ]5 L+ z5 ~3 _$ `/ y/ x8 S
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)
. O; _( D% Z2 Y8 XA:Cilantro 胡荽叶 香菜
2 \! E) l3 f5 L: [  P" [% Y3 j/ Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! q  t) a! ]+ h: d& C
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60.Allspice is made from:
+ _  X$ h) }# a; P 多香果,  多香果香料是什么2 l' B% O4 l$ F' W+ ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" n) Y: ^8 X+ E5 D: M5 e' X
A:A dried berry 干浆果
' j! E$ G8 \  z' |7 O, U4 q& ~! H% e/ V) `  w! t: V: m
61.Which of the following are used to make a sachet d'épices?
4 @( X% N* J2 j2 l! W, |. d& @下列哪些是用来做香包德épices?
1 e& J" B: N& {0 V6 ahttp://www.sachetcatering.com/
  Y8 @  S3 p) o! c/ mA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) {, n8 J$ O, [1 Y! K

! F7 M6 G5 W% k& {62.Which of the following condiments are not soy based?
! i( ^- @& U! K' F- \, U3 H+ j下列哪项不是酱油调味品的?1 E! [5 I/ u6 G
A:Wasabi 日本辣根6 b. @  c, q) |9 U& D

" l& E1 _8 k: F! m3 C( a' F" m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( M& t& e6 z8 N. R# L
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 z( ~+ h" V3 c
A:Pasteurization  巴氏杀菌
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& ~  y5 j( T% [9 |4 |64.Which of the following steps is not the correct procedure for whipping egg whites?
5 j  Z7 W: @. d1 P* `0 H3 Z下列哪个步骤是不是正确的蛋清搅打程序?6 H0 w  S$ N# o: \+ m) g* h0 @
A:Allow to rest before use. 允许休息后方可使用。& s3 N1 z- M" D6 ~
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 b: i+ r3 d; t* N5 f/ QA:56g and 63g 56克和63克0 `) Z$ }/ I* M+ c2 e

5 A; K6 r" v, @8 d; K66.Evaporated milk is a concentrated milk that is produced by removing
5 f9 M" G7 k. I, t2 A炼乳是一种浓缩牛奶 是去除什么做的
! A* V9 c) |- ^" H/ t1 hA:60% of the water 60%的水
+ m  O& ]$ Q" X- y, c9 n; `$ C% ?6 a# H, C, n
67.A method of cooking that transfers heat through a liquid or gas is:
0 C5 j: i6 `' d. H, V) J5 h一种烹饪方法,通过转移液体或气体是:+ o. F! R! l  l& c9 m! D4 m
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为4 X# Q( x$ o7 [! b
A:Gelatinization 糊化2 D; d0 J0 P4 Q  V; p$ H

! o( ?. i. P7 s7 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( t8 h* Y7 G/ Z0 l; D4 iA:Braising 烤0 Y& i7 Y7 b& z+ c

/ O/ |' l  K5 L% r70.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:2 k1 u$ j! \2 c+ _1 Q& _# v
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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) ^6 {7 y# N' V+ J5 h# c2 D71.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
; Y% r; |5 f5 l5 c; a- j+ S! I% rA:Fumet 原汁
4 y8 m0 L% F9 x9 M  F/ S; W2 E5 H& _" Y/ s7 _
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
1 ?( q  i1 d" h% @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 T/ _% p! Y+ s8 o/ {3 W$ q

7 ^3 r% Y; \. C& p' ]( m6 I7 g73.Which of the following is a principle not used in stock making?
3 B% h3 I5 Z; v3 f下列哪一项不是用于制造高汤(低汤)的原则?
! I/ N* {( \# ^3 c: IA: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
- ^9 D& |7 v9 @6 l6 d2 D0 N  V& ?% JA:Remouillage 法语熬汤2 h8 f; S9 a! Z  R: ]
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