埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8738|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。) d, x0 Y9 D* Q: X5 w# M

2 i5 X, r3 C8 r9 K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 G1 i* l. w9 z, t7 k0 h
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: D; e+ k) Q5 j
1.Which of the following methods should be used to determine doneness in a New York steak?
3 ?. m$ _# F' e: s1 m& ^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)- g( [2 G! c# T/ D! P: Q% v# g
A: pressure touch. 压力触摸
' n2 l& U# Z; U) x* C2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 a- I& @9 [* V: [+ c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
  J' j4 x6 I$ [. S2 hA: acid  食用酸
; j  j2 W2 v3 ^$ u' o8 h3.Vegetables are major sources of which of the following nutrients?
( u& e$ ~3 Z0 o0 H- G( R蔬菜中包含的主要营养有哪些) _3 }' n& F8 u6 A  B3 o* ^# U1 q7 |  \/ q
A:vitamins and minerals. 维生素和矿物质。; o7 x& W7 d) z$ i+ F* P8 v
4.Cauliflower is commonly served with
) L8 p* U, l! [0 m: r& a4 c花椰菜(菜花)最常见和那种酱汁搭配2 i# O. N7 D  Q7 c
A:Mornay sauce. 奶油蛋黄沙司0 E( a$ i2 l% A+ o+ ]0 _! h
5.Which combinations of products are found in pie dough?  O! C" W( n6 R' b3 ]
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, d* j; Y9 e9 K1 rA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! ^$ v# C' T5 t% L9 E6 w6The French term for mussels is 法国语青口(海红)叫什么$ j. e' ?5 h  t7 j
A:moules.法语青口,海红, A! i! }6 _) u; V+ g% T9 V
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; y) ]( f# U- T) N: M/ F
A:faintly fishy. 稍微有点似鱼味$ |5 T* {' D, x" x* j) J
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 }0 n/ _7 }5 m& H. Y, T5 x! x
A:2 days. 2天
- m3 w$ m" R7 q) Q" B) m9.What are the principle ingredients in ratatouille? 1 e, _6 J* H* U3 d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 W( X# s" S  ~  @, m# B( b  iA:Zucchini, eggplant, green peppers, onions and tomatoes6 F# s/ d7 N" b: O3 ~* q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- u# W5 `8 M' G. t3 f( ~
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
4 Q" y0 Q8 h! D% PA:cook food in quantities that will be used up within 20 to 30 minutes.. \! F% B$ R" B4 S. U- V1 Z6 C" m
大批量烹煮食物要在20到30分钟内
( F+ s8 N7 }! {, X11.What person has the authority to issue a Health Permit?9 I, d2 r% `+ X( A8 d
谁有资格颁发健康证(卫生证)。
7 Q' [( q, K' y# A- j9 lA:Medical Health Officer.. a9 D  F1 i- `/ ~0 ^) n5 ?
医疗卫生官员。1 Q; O+ c. B; X" D
12.For what period of time is the health permit valid?# m1 l/ b3 G5 e- V( w0 @$ D
健康证的有效时间是多久?9 C9 A+ k9 g% {- A
A:12 months.12个月, A% k9 x$ e9 B0 T* y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 X0 h' B# |$ k在食物和饮料准备区,通风系统换气的标准时什么$ q, s( `& ~: A! s
A:08 times each hour. 每小时8次/ z* ?/ i" C4 u+ E7 ^
14。The minimum temperature for manual dishwashing in the wash sink is3 ^% n3 ~# ~8 d# R' i* v  q
手工洗碗,洗碗池的水温最低多少度?
, S+ m' x, U& t2 t; o7 \6 GA:110 degrees F (43 degrees C). 43度9 N9 l1 w% G. {( Y- j8 @6 W
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: x3 l0 z: |  W7 Y  O6 @
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* q7 c4 I& q( E- hA:180 degrees F (82 degrees C).  82度  \0 u" U. r/ U& R& o8 x. l
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# {# j) p7 V+ e2 ?) x* h用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理): w$ n% a) h  Q6 z& H; h, R4 V
A:en papillote.  法语自己理解
3 e( k) w& a. \2 I) s17。Wing or Club is considered a
0 ~; m& _5 J8 A翼和CLUB 被看做是一种..., ], R( s- m7 @
A:Bone- In Cut     带骨切
5 w5 ]0 }3 w' e/ F! a# ]18。New York is considered a   纽约牛扒被看做是一种
% O( [5 j3 Z2 }1 o! SA:Boneless Cut     无骨切% \0 _' h; W" ~) h
19.In general, a court bouillon for freshwater fish will contain
+ v7 W+ G% x$ V+ w3 @* C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
8 j1 j5 W" @; pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 D5 ]( e+ l9 o
和做海水鱼同样数量的调味料和香料
( k/ i( n  z( p1 q* [( ]( S- P  ?20.Anise is very similar in flavor and appearance to
0 j1 ?' j% F! t( p八角和下面的那种原料有相同的味道) G% s) b0 X/ q& h
A:fennel  茴香
! |/ x0 e4 \& `21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
7 a5 ]0 G8 o. B5 m7 v* A/ A下面那种原料更像大葱且有平面的叶子: U4 R# X( h3 V# m9 h
A LEEKS  似蒜葱 (这边人叫京葱)% r$ d# A1 S, `* j7 s& G
22.Which of the following cutting shapes refers to a small dice1 t+ b. g: Y6 t8 Y! F1 i
下面那种刀切形状指的是很小的粒(末)
3 N  u) S2 p3 S: l+ UA:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 R6 ~8 ?, F6 e: O# I$ }
23.Oil is added to the water for boiling pasta in order to$ Q/ @3 V4 o6 o, m
向煮沸的pasta (意大利空心粉 )中加油是为了$ h$ i! \5 @/ S+ u5 j
A:prevent the pasta from sticking and to minimize foaming action.
. U. Q3 \0 p' B2 U7 {$ E& ]防止面条黏合并降低发泡。
/ j8 Z" O6 c- B! U! b" c  b24.Which pasta dish features pine nuts and basil?
) h- o& Q1 H4 J下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 Y8 }/ R" `4 J& S
A:Pesto.一种绿色的意大利面酱
7 }) T/ S: r$ Q0 ~' phttp://www.tianya.cn/techforum/content/96/563836.shtml
. k6 ?" k  p% m% A4 ?2 P9 w+ m1 x2 }
25.Which of the following is a spring vegetable similar to spinach?9 j7 X- z) H- U9 {+ L9 h
下列哪项是一个春天的蔬菜类似于菠菜?/ j$ M' G' s! \: P
A:Sorrel. 酢浆草。
0 O  W, x$ C+ Z# ^$ Fhttp://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:8 L* e! K7 v- C5 Y1 W' ~/ u. I+ E
哪位厨师最早带来高水准浮夸的美食: P9 ]6 f8 f! C$ i: H" p- N
AAntonin Carême 人名 安东尼·卡罗美& _" o. ]7 o/ S3 L
; q9 ^3 N/ ^$ b1 }1 j8 a% T
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 r- _2 M0 O* ]- i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  ~9 z7 F, Y9 ]
A:Cast-iron stoves         壁炉
9 A/ ~: A0 ]8 a* \# f  r9 fhttp://www.usstove.com/products.php?id=6
* [' a$ W$ u' o% ?9 a
$ ~( C$ p7 \% ]: A% q28.The French term used to describe the roundsman, or swing cook, is:
$ V7 ~" [( w, `9 H1 z) {法国术语,用来描述roundsman,或摇摆厨师是:! `9 u+ N: a' n. m7 P  H! F, [1 e
A:Tournant   图尔南, @: `+ U0 K8 ^* k7 T+ H6 ^# ?- p

) ^, j2 r( m! r29.Another term for the wine steward is:
6 B. @2 A4 s0 v" r6 w! k" z% c葡萄酒侍酒师的另一个术语是:! ]- I: h- M8 h* h; ]; j4 g1 O  Y: V
A: Sommelier 侍酒师3 g: K- {. @2 u1 k3 n& T

( ]/ @9 `( A) C; A; g9 b" y30.Molds, yeasts and fungi are examples of a:$ I8 w6 s& x9 Q
霉菌,酵母菌和真菌是一个神马例子
; u6 a# j- f+ J" ?9 Q0 iA:Biological hazard 生物危害! \6 [; ]# \$ ^* x1 d8 \
1 S! N% G3 x( H+ ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 {! k9 K$ }5 w+ G9 |* U根据加拿大食品检验局,食品的危险温度区在多少之间:
+ i. w+ I: S1 `! |! u6 T# |" fA:40° and 140°F (4–60°C)     4-60度
. _# H, i& ]/ U" D
- M. O6 B( g: O9 X9 n2 W( ~32.All bacteria need the following for survival:% p# \0 }6 T1 P3 C
所有细菌生存需要以下哪些内容:
, T3 G9 Q7 `& }3 f, @( oA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 g, B/ o/ v6 x9 B; Z

* U1 f: n- \) Z; z5 _' @33.Which of the following correctly represent critical control points in a HACCP system?
1 H% s+ B: r6 c6 s4 R. _以下哪项正确表示了HACCP体系的关键控制点?
7 u; L, j/ Y" O% V# j. B6 zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 Q' e( E5 c9 R: D& ]6 F食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ y3 m' Y0 }5 _  N: t7 U
# N. P4 o! t2 H- K- y- a% v34.Which of the following is not an example of a carbohydrate?
+ F( u  C. ]* d/ S8 P, k* N下列哪一个不是碳水化合物的例子?
& V$ N+ f. O! T- h+ C2 S) zA:Essential nutrients 必需的营养物质
4 a: z* A- S. m# R
$ M" t) e+ ^0 _, b& @2 N0 h35.The process by which a liquid fat is made solid is called:
5 X$ b. ~) F8 G" ]0 S液体脂肪做成固体这个过程叫什么7 e) |0 b* S* M4 s: f
A:Hydrogenation  氢化6 C+ R; m+ B2 g% C& Z

# e7 H2 ~5 M: S, r% b7 h; Y0 X36.Which of the following is not an example of a fat substitute?
! y. g4 q9 ]" O' C* n下列哪项不是脂肪替代品的一个例子' n  B0 N5 k  v6 y& ?/ A( V
A:Acesulfame K  安赛蜜K表1 B0 \# q7 X8 V

( W8 |. l( T: Z37.Health Canada requires that a product labelled "fat free" contain:5 f' v- [( M6 _5 h$ T$ ]' C
加拿大卫生部要求的产品标有“不含脂肪“包括:$ [: Y- o* ]9 [# L( k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 c: C8 e( W4 ~& \5 e( o

" S2 R7 `, Y' g! g! B38.Which of the following is not a problem associated with converting recipes?
6 F( E1 _; r6 P( d下列哪项是不相关联的转换配方问题?
, d0 y/ \5 C% h! m$ Y3 {* s# |A:Unit cost 单位成本0 h0 S2 R  J; E  o! y7 [
2 B+ D2 E' Q1 [2 ^
39.The condition or cost of an item as it is purchased from the supplier is called:1 \* D7 y1 ?# x/ q& J" j
从供应商采购的物品的品质或成本叫什么; `+ ?8 c& \% p# a$ n  |' W8 r/ b
A:As-purchased cost 购买的费用/ U( S1 i4 Y- q* w

5 h: @* ?4 W" ~' }( ~. H# M40.The amount of stock necessary to cover operating needs between deliveries is known as:9 w9 d% s8 E2 p) a- F4 r
在新货到来之前用于日常所求的必要库存量叫什么
+ X$ S# H7 Q) z( wA:Parstock 基本日常最低库存/ |1 A' F( e3 ^* x2 h
- _7 ?6 n+ i. E) ]2 k! F% T
41.Which of the following abbreviations is used to describe the proper rotation of stock?
( ^' n# g& e% c  p# [下面那个缩写是用来表明正常库存流程?
+ y; V+ o3 }# Z7 i/ b7 _9 i' N" FA:FIFO=FIRST IN FIRST OUT 先进先出( _0 g& `8 U* B- W! K- {

! ^1 F6 }& d% e9 B; ]42.Which of the following knives is used to turn vegetables?
9 Y4 y* r  d" o下面的那把刀是用来打开蔬菜吗?  C) Y! X7 l5 O2 k4 ^9 {
A:Bird's beak knife   鸟嘴刀
7 J" p: k$ `& B+ l* Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 }; H4 P8 A* D
/ E0 A! O& j" H# [0 }8 I43.What is an instant-read thermometer best used for?# P4 t1 w1 E/ r9 t9 \% \
即时读温度计最好用于那方面?
8 C: R4 H4 W" B# k- |! zA:Checking the internal temperature of a roast 检查被考物品的内部温度
( Z; G; h: m) h" V$ n8 x; n
* Y* ^; V' c9 B3 t1 A$ L* R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- T4 r) G% J  c+ p下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 s, {8 B% }  o8 b  dA:Cast iron 铸铁4 ?2 E/ J: j0 M6 o% ]$ m

3 M6 W- ?( R0 r3 ^" N9 A5 `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, r8 j' W( C% w, Q9 T哪件装备下面有一个可移动的碗和一个S形叶片?
# `- }9 G8 ^0 N6 _+ `7 QA:Food processor 食品加工机
# ]5 g$ h7 a9 A" ]9 Ohttp://www.google.com.hk/search? ... iw=1263&bih=572
: v* ]/ N& I" e+ u
! o) _% ]) ?3 I# }46.Which of the following is not a rule for knife safety?
! z' c% z/ @0 A$ C下列哪项不是用刀的安全规则?7 g$ j7 g* H6 [# m% r$ J  Z) K9 r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& }: @0 ^, x" o9 `" i4 C4 _5 v2 ?: P8 ]- B- W- a3 @
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" O2 f7 n, K* g, k6 Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& b1 ?1 n0 ]' Y1 f$ jA:RondellES
, V( h7 v1 j- i: a. A  Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( \2 q! S$ s* p% |% j& j- @" V2 R. ~$ F- O9 p
48.Which of the following is a diced cut used to garnish soups?- f: O2 Z3 m6 [- p0 n) }  T
下列哪项是切成小方块用于汤的装饰?0 q, J% F) x* b. c5 x: Y$ D6 a
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- f- Y8 e. e6 g, z2 `6 q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ f8 F* a& a+ h$ |! v& 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!!——
3 I, P/ x0 @: fA:Gaufrette
- ^8 p6 a3 d+ V' \$ @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 y6 t& ]% r' }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* \) T3 f# {5 h9 G& LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- ^: }5 X) M3 ~/ F/ N% {1 p
, [& z  `: L9 {9 V; g' Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; C: O+ N3 y7 ^  Q* v5 q
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)
1 b6 B$ q! p) Y+ D0 ~+ dA:Cilantro 胡荽叶 香菜5 u( a/ \8 _4 v5 ]) |1 r& N+ A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! |, J9 A$ d7 y' ]# x, L
. `' W' V1 V) ]; g60.Allspice is made from:
. _& X3 H8 T. o; O 多香果,  多香果香料是什么7 r0 I1 a. b6 ~" ~6 Y6 i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( l6 J" |/ m" h; j
A:A dried berry 干浆果7 ^; Q. a/ L* C7 b  x( v( c
8 E% U# H" p1 B9 y) z$ N
61.Which of the following are used to make a sachet d'épices?) |- T3 q! H0 ~" b. i! a2 D
下列哪些是用来做香包德épices?
- B* I, Q# M; I: Rhttp://www.sachetcatering.com/
/ R' s7 R: T. C& Q1 }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 n4 y  m: ?' P, ^: _( T$ ?  I: p  v. {  q& i+ T0 i/ P
62.Which of the following condiments are not soy based?% K2 n* L, B1 t7 B
下列哪项不是酱油调味品的?8 s7 Q& b' Q* U. e& ?! x
A:Wasabi 日本辣根3 H+ I/ q. i5 z, v: L
; K( R% w% t& N) b9 ]# g" l
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 v7 {4 y; ?$ s3 {) y: R% G4 K6 {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:* Q! h- a8 C4 n4 Y
A:Pasteurization  巴氏杀菌
/ _; H7 L1 z' {& B$ B* l
) {; j  g8 q( e# W+ M7 n64.Which of the following steps is not the correct procedure for whipping egg whites?
9 d7 N& k( l; I* t% R下列哪个步骤是不是正确的蛋清搅打程序?
  m, Z& g: B  P. F  OA:Allow to rest before use. 允许休息后方可使用。
- p8 P# j% k( L$ k  Y, H
, F3 c. v" Z) U# X4 O7 D1 f7 ~, T5 B' w65.The weight of a large egg is between:一个大鸡蛋重量介于:8 w" |# N  z: v
A:56g and 63g 56克和63克
  W8 {0 m" w4 T5 \, t# v4 C/ z
" ]$ k2 a5 B' i" N+ }& I66.Evaporated milk is a concentrated milk that is produced by removing
+ V; ~9 m: N+ @5 Y+ R, e; Q炼乳是一种浓缩牛奶 是去除什么做的
. ~0 ]0 l1 ~3 G7 v! NA:60% of the water 60%的水
' v, M" u7 e3 V" Q/ F" p" _$ |3 I9 A# x$ C: [7 a
67.A method of cooking that transfers heat through a liquid or gas is:4 n& w# S# S4 z. E9 Q. U8 v
一种烹饪方法,通过转移液体或气体是:
3 r- r8 V9 n% V3 GA:Convection 对流6 n3 P% h! u7 }9 B. g9 t+ R
( I) u" w/ p* I* w
68.The cooking of starches is known as  烹调的淀粉被称为. h6 P6 N* m0 h! b! _: C
A:Gelatinization 糊化% U5 Q9 V  @: q! r' G
6 @+ G! O  y  i& |9 A7 H
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% S! A4 {! J1 EA:Braising 烤* P1 m. I1 r( Q8 l

0 _& w* D4 Q9 x& }1 |70.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:
; E3 s7 I) _4 ]) a7 Z8 j  oA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% j; c+ A  \+ d* s  |, g

8 t7 R, e, ]* J" A: m$ H71.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
4 x  I, w; l* d8 d4 r+ B3 KA:Fumet 原汁
' j' Z7 J( i/ Q# @, F( W" J" O) I& `1 D: [! Z
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& H7 t7 F; d; n4 ?* g- }( p2 i" C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 E, Z# e& t8 g1 `' R7 t0 y* Y+ u8 [  i" S
73.Which of the following is a principle not used in stock making?
: f, k# a( p  O* A3 ?下列哪一项不是用于制造高汤(低汤)的原则?
+ e4 `. e' |& Z- l9 sA:Start the stock in hot water.开始在热水中操作8 y) b2 _- L, g6 o+ v" i
$ w2 f$ G8 |1 Q
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; L) A' L4 C  W$ \# x5 k6 [
A:Remouillage 法语熬汤
) h. q1 C" C9 P; ~5 ~8 L# Ohttp://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
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, 2026-2-9 09:52 , Processed in 0.160698 second(s), 16 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