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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。
9 J5 R: w" F2 u! }6 D1 I1 ]
  [3 W* m7 j2 q* h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。
! b! n: U5 j+ q+ J7 V, \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9 M9 T6 @: H7 N, B
1.Which of the following methods should be used to determine doneness in a New York steak?
* Y: _  r, I+ {. U) y, 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)
! z9 L4 l$ R6 Q( yA: pressure touch. 压力触摸) S0 I6 \9 H) Q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ E8 n8 l& Z; M- F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9 Q( H5 @3 t/ ^8 r* x+ [) l% ~
A: acid  食用酸
5 W. B8 k9 k7 _* c1 t- l3.Vegetables are major sources of which of the following nutrients?
) h! C: z, d5 d' t0 w蔬菜中包含的主要营养有哪些
7 H; U/ \, U( I2 E! R7 a2 }6 PA:vitamins and minerals. 维生素和矿物质。
" B9 l* [( |9 @8 \6 D4.Cauliflower is commonly served with
  K" V  p, O% B% h6 G# j花椰菜(菜花)最常见和那种酱汁搭配
8 I  @: [2 p4 S/ z/ d& OA:Mornay sauce. 奶油蛋黄沙司; d8 f& I* w# L
5.Which combinations of products are found in pie dough?2 q+ ]7 q" H! t0 w" w
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) A+ W/ r8 L/ i. n2 M
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; Z" R6 ^8 {" j+ g" a# d6The French term for mussels is 法国语青口(海红)叫什么
8 u1 z. r3 H1 D5 ^1 F) H$ h6 KA:moules.法语青口,海红" _  S5 I; i% Q5 Q: j! q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% r7 E: k4 c% O5 Y% fA:faintly fishy. 稍微有点似鱼味
/ G% B! u; ?& ?; l6 m8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& F5 V  s0 _9 O# W2 [0 ~A:2 days. 2天
3 k( U+ E- J# \& q; p8 K8 Q- J9.What are the principle ingredients in ratatouille? 1 l% k. S( K  L, J( F/ x$ _
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! q* Y. y* _$ `( J" [/ h
A:Zucchini, eggplant, green peppers, onions and tomatoes
9 Z9 G' R: w( ~" C* V! c8 R5 g西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. W7 z# X5 c0 i* T  F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 c0 Q) g* z' }2 L& h
A:cook food in quantities that will be used up within 20 to 30 minutes., ~  D% t6 `& Z" d! W# n4 {
大批量烹煮食物要在20到30分钟内
, S+ T, L. n4 e11.What person has the authority to issue a Health Permit?# K5 i9 ^; n4 Q" `. `6 Y; j: o
谁有资格颁发健康证(卫生证)。5 n3 _/ F' @. w* Z" L8 Z2 j. x9 @$ B
A:Medical Health Officer.) W% L5 e+ q2 `, `8 H* P2 v
医疗卫生官员。
' t7 O3 C9 J% Z4 x$ i3 F8 [12.For what period of time is the health permit valid?
/ g2 L( l+ L, ]# R健康证的有效时间是多久?" H5 }+ o, B/ ]
A:12 months.12个月
1 k+ X- h" t1 x, Y( n6 x! s" {13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 n" M, M( l- w. Q% Y% W在食物和饮料准备区,通风系统换气的标准时什么/ z# F- `+ p6 A1 ]' S' D
A:08 times each hour. 每小时8次- J4 `9 L# S; |8 n" H, ]
14。The minimum temperature for manual dishwashing in the wash sink is
+ A  q# ~% f& v  _+ ?* k3 B: _5 b手工洗碗,洗碗池的水温最低多少度?8 {5 y1 S7 ~$ F  N4 H- d
A:110 degrees F (43 degrees C). 43度
# N: J6 ^! T# U! F! S" l2 d  W' T! j15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 Z  S" _/ B9 F$ R+ _4 L7 K用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 d" E' q7 v! A7 t- W
A:180 degrees F (82 degrees C).  82度
' l) d, r* O- V$ h/ G7 S16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& R% B5 _& ]" s6 k用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 V5 f, x% S4 g7 d3 m, J
A:en papillote.  法语自己理解
$ D) ?! x3 ~. ^# v8 p9 |17。Wing or Club is considered a& R: b9 ^. k+ u9 p  G. W
翼和CLUB 被看做是一种...
/ A8 F/ _0 x* s- H! D' u3 c/ dA:Bone- In Cut     带骨切
7 ]5 e  `2 C) V3 h9 Q: z18。New York is considered a   纽约牛扒被看做是一种" p  ?5 W5 Y- H4 N0 Y: S% O
A:Boneless Cut     无骨切! a7 B: l5 i, n& o, q
19.In general, a court bouillon for freshwater fish will contain( h, `0 I6 x% {2 [9 \
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4 n, X- m. J4 G
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% z0 |! j8 ?5 Q  p* Q$ l和做海水鱼同样数量的调味料和香料2 a' v) H; n) c2 R
20.Anise is very similar in flavor and appearance to5 ]2 x% U5 r. K) ^: n
八角和下面的那种原料有相同的味道
2 s; K0 g5 F% c+ |- Q8 h) l) Y( wA:fennel  茴香
  P) K1 `# q: R+ c/ `1 Z1 p. y/ e- q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 H) n2 j) j* z# t( E/ g( v
下面那种原料更像大葱且有平面的叶子
0 B& m3 M" M1 mA LEEKS  似蒜葱 (这边人叫京葱)) Z) ^5 D* U; _& c
22.Which of the following cutting shapes refers to a small dice
3 W% ]1 U7 b4 Y$ F下面那种刀切形状指的是很小的粒(末), m* ?5 e9 Z0 I! \  N5 D
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ \! A7 M3 y- |5 W2 [' f
23.Oil is added to the water for boiling pasta in order to# n  e: G- t2 ?) ?9 |
向煮沸的pasta (意大利空心粉 )中加油是为了
% G* _3 }* z4 O  X( c) y% XA:prevent the pasta from sticking and to minimize foaming action.
# ]" Q6 h% W- L+ l' U6 I! n防止面条黏合并降低发泡。
& ^8 {9 y* b3 D8 p5 d1 V24.Which pasta dish features pine nuts and basil?3 [# v' x; R  U5 y/ }
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). \/ p! f4 ^6 i. z8 I
A:Pesto.一种绿色的意大利面酱
' Q3 P- U& n/ q1 B8 m* ihttp://www.tianya.cn/techforum/content/96/563836.shtml
4 ^; V0 L. [' ?; Z- l: ]. F' m
* `3 d. t0 Q; n1 z' W25.Which of the following is a spring vegetable similar to spinach?
# ~! T+ Z7 h) ?; q: [* i' ~2 `下列哪项是一个春天的蔬菜类似于菠菜?
9 \; V& x- a( C" n  W- i/ w: LA:Sorrel. 酢浆草。! c8 o9 x7 ^2 w( K( h/ i8 A/ 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:% L& j1 S: M9 y; j& A: F. }
哪位厨师最早带来高水准浮夸的美食! K. z7 U5 R1 \
AAntonin Carême 人名 安东尼·卡罗美% U0 R/ S0 J8 [$ [

8 Y1 [" {* Z9 X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& M) J$ H$ @2 s8 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 。7 i. [! _2 j  G( I
A:Cast-iron stoves         壁炉
( r: m& y3 O( V' _http://www.usstove.com/products.php?id=6
, N/ M3 [5 c) o9 w/ b' i: O, G9 l" H0 X2 D+ p9 f) a
28.The French term used to describe the roundsman, or swing cook, is:
. F- \/ E% K% @7 D  Q5 I, n法国术语,用来描述roundsman,或摇摆厨师是:6 _9 a$ p" x2 |* b( @
A:Tournant   图尔南3 E6 s/ r) O0 N3 }& ?

# l( ^, Z) c& H/ Y2 U4 i  r8 \29.Another term for the wine steward is:( c  I& z: r: I; @, {' J
葡萄酒侍酒师的另一个术语是:
9 [* u- [$ F4 v  aA: Sommelier 侍酒师
4 E- W; Z  |. S: p
, v) S& |& }/ s$ k' ~30.Molds, yeasts and fungi are examples of a:" b2 x) Y- C: s" j
霉菌,酵母菌和真菌是一个神马例子
' p/ T7 t# `& U' ?2 d0 S6 kA:Biological hazard 生物危害+ _, q; y# l# a/ i5 P
! A2 R$ ]5 V2 e
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  E) j7 Z3 m+ H+ ^- v$ H根据加拿大食品检验局,食品的危险温度区在多少之间:
! a: ^* ?0 E- hA:40° and 140°F (4–60°C)     4-60度
! d: t5 i1 o- X' |6 f6 J
4 l% T- p" K6 p# h; N7 V32.All bacteria need the following for survival:% U) ?- J( k9 a  e  e1 `
所有细菌生存需要以下哪些内容:5 Y" X# ], Q8 U* t5 ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( X- ?2 A7 R' L9 Z, O

: ]6 o8 r1 n  G9 _33.Which of the following correctly represent critical control points in a HACCP system?' h6 }/ p1 p( [" d3 O7 s4 Y
以下哪项正确表示了HACCP体系的关键控制点?* R5 u( ?0 u) x6 W- I6 \% \2 {4 I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( `4 m2 H) f5 ~) i8 V* o' N食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; x( I5 n! p$ N' x7 \& Z5 K, Z4 m1 M
34.Which of the following is not an example of a carbohydrate?
* b8 ~  A3 b4 d5 Z下列哪一个不是碳水化合物的例子?4 p+ K% O$ l5 E3 C; w
A:Essential nutrients 必需的营养物质
1 i$ G6 j6 R) E( m. f9 H2 Z& z% Y& S' `6 ^; y3 p8 P
35.The process by which a liquid fat is made solid is called:
" V) a/ ~& T4 g3 ^7 {液体脂肪做成固体这个过程叫什么
' O$ h1 P4 s( |7 H  v8 i, q6 J7 `A:Hydrogenation  氢化$ t7 T3 x5 r$ f  E7 m% E

$ {& S: `, W& S% b0 R+ \36.Which of the following is not an example of a fat substitute?
2 z: a; ^, g  O* ~: [7 n下列哪项不是脂肪替代品的一个例子
: s( h" a7 T& W" rA:Acesulfame K  安赛蜜K表4 _! ^9 W5 N5 ~

+ U8 ?5 k  p9 k9 S37.Health Canada requires that a product labelled "fat free" contain:9 ~8 D7 |$ h7 D
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 K+ P) s/ [8 m4 ~2 ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 e' l. U, k+ R- _: x1 U: J" P5 j( M- m: O3 H
38.Which of the following is not a problem associated with converting recipes?% F0 _1 B4 Q2 \$ r
下列哪项是不相关联的转换配方问题?
& W! i9 Y7 x$ _  N& ~A:Unit cost 单位成本
$ J7 t) N5 W: m6 O% `6 l9 p8 C- \! }
39.The condition or cost of an item as it is purchased from the supplier is called:
4 v- l' I  p* H3 ]: N  b从供应商采购的物品的品质或成本叫什么5 D/ m$ }- K' A3 k' t+ o+ j5 K
A:As-purchased cost 购买的费用' l( Q# `: _4 b! E3 y* e

. _$ a- s: _4 F7 K0 `* x40.The amount of stock necessary to cover operating needs between deliveries is known as:- y! L8 I% b$ m$ d
在新货到来之前用于日常所求的必要库存量叫什么! `6 U  \9 ]- @6 [: p- M% w
A:Parstock 基本日常最低库存
, T' T) z* S4 g" n
# A- I" a: {/ t  T' a, g6 Q; p3 t41.Which of the following abbreviations is used to describe the proper rotation of stock?
" X* D8 T' Y4 W3 T, U& _+ f/ S! s下面那个缩写是用来表明正常库存流程?
- F+ L+ g) i- b$ WA:FIFO=FIRST IN FIRST OUT 先进先出
9 M- R% G3 s8 D) \& R2 e+ f$ t. c' F
5 R7 _! O3 L# \6 l6 h( b. F$ T42.Which of the following knives is used to turn vegetables?
* j- L1 ]& p3 q7 W: S1 J7 c: S6 G下面的那把刀是用来打开蔬菜吗?4 R3 g& {& O. l) s* N8 s
A:Bird's beak knife   鸟嘴刀! F/ L: F( n" D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 n$ S9 R) s: }  a, Q1 ?
3 m5 k5 A( j2 y# V. l6 B5 y43.What is an instant-read thermometer best used for?
; [- d. [7 W2 C* K, K即时读温度计最好用于那方面?
2 H6 u( W8 B9 D; w! j/ c0 ]A:Checking the internal temperature of a roast 检查被考物品的内部温度1 k* `0 s& }( [
. ?. C' @* h# C$ L: c" A  S1 Z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ T1 z; E6 x+ j6 y) Y/ B下列哪些金属材料受热均匀,通常用在铁板而且非常重) r+ y/ J& N" c! `
A:Cast iron 铸铁4 F5 O& k7 A* D4 p9 ]1 u

% J" Q9 X) V- B8 J: E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ O3 n. T* o7 _7 j: V
哪件装备下面有一个可移动的碗和一个S形叶片?+ O8 m( G1 y) ^4 l: E
A:Food processor 食品加工机2 {& r8 @7 U8 `" b0 s
http://www.google.com.hk/search? ... iw=1263&bih=5726 \3 y( |6 E" ]; C
% d  C! x1 S' @
46.Which of the following is not a rule for knife safety?" X& J& _6 V4 ~& |$ J* h1 f
下列哪项不是用刀的安全规则?4 M! k5 U8 @( n+ W, T  x1 d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 C  d" g. o4 S" O3 n6 I9 S+ P

* Q$ q. Y7 Z1 |9 q" z2 x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- m7 p% x) N- Q7 {" U/ r% T# q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! Y8 C. _% r* F) X( X# N3 uA:RondellES
, Y$ V" z3 Z6 [. [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- E* z. P. g. h7 ?$ _! ?" u: {
3 A. ~! i2 B4 i! {48.Which of the following is a diced cut used to garnish soups?
' r5 R6 x* k) F  a( v6 e下列哪项是切成小方块用于汤的装饰?) S1 ^1 D9 t% Y, F8 Z* u7 }/ T
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; S1 Y+ x! _) ]3 H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 g/ ~. D8 m% w$ _# ^' m, t5 G' V7 g6 p
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 g8 [: I( W1 }4 A
A:Gaufrette   z+ K$ K1 C0 t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" v% b" v! W* j  R' g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 Q- g6 k  E8 M  E+ {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 ]& {* J8 l6 V, E- |( l& R  k) [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. B8 ?9 y- T% ~  H/ M+ O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)0 N5 p4 \- y% |: d
A:Cilantro 胡荽叶 香菜4 [$ f* i" Y; F* B) Z/ F. g. d) h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ E- N( T! H& d3 `: M% [+ z
多香果,  多香果香料是什么6 X4 q& }1 W  r0 e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ o' ?# r* [* V; t: C) ^" q+ FA:A dried berry 干浆果
0 ]  c( z9 M( i7 E) f7 c/ l5 R% a8 _+ K1 f- A! F5 ~: p3 S: h! D
61.Which of the following are used to make a sachet d'épices?! r' U  A# r& Z' d$ {8 n
下列哪些是用来做香包德épices?
7 ~, O8 n* I$ h% V2 bhttp://www.sachetcatering.com/
1 _6 @4 b0 A" R4 J0 T4 p; l! ~; ^/ H! oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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  x) f/ Y' _8 B0 C62.Which of the following condiments are not soy based?! g  ^; v2 W' Q
下列哪项不是酱油调味品的?0 e; J' C" O) ~/ N+ Q
A:Wasabi 日本辣根# ^! I3 u3 P  x. N' X$ k

7 C) s8 `8 o, K0 w2 |9 W4 R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 Z8 I) a! t6 g: S* @0 ~
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:4 L* P$ D$ t: P+ x
A:Pasteurization  巴氏杀菌3 A5 |5 [* L. e2 Z1 `1 [
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 ?2 Q8 x3 `6 a9 _7 m+ j& D下列哪个步骤是不是正确的蛋清搅打程序?
- N# u* @5 @* u# c" z/ D) I2 t0 j) _A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
( F" I: I8 H# S7 V# aA:56g and 63g 56克和63克3 p7 S5 O- M0 e5 s6 i  u
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66.Evaporated milk is a concentrated milk that is produced by removing- I. B2 x# l8 R# L/ M" B" }
炼乳是一种浓缩牛奶 是去除什么做的1 z, O1 W$ G  u  X
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:" M; F7 b) g0 q! L3 u
一种烹饪方法,通过转移液体或气体是:
4 \! v( Y4 |4 r( L0 F6 qA:Convection 对流! h' ?! h" r3 E2 J/ Z$ Y0 v

& I+ }# c8 E9 L68.The cooking of starches is known as  烹调的淀粉被称为
$ i- ^7 ^0 M% a* ?" gA:Gelatinization 糊化2 U, u" q) j; n9 f( ^' X! d

! E2 r+ P' P) }5 R$ E3 G( M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 n" ]& `# f+ O! ZA:Braising 烤
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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:& x, l# l& {: a  h9 s* _% W7 X
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( `* h/ }7 w% q
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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
) Y2 o& T  V+ XA:Fumet 原汁
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7 P2 ^" A, K( _' d72.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 T4 A+ v" R( g7 s8 F; z5 L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* l8 |; {7 \' R7 a
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73.Which of the following is a principle not used in stock making?
. t/ H, [' G8 d5 n+ ~0 ~下列哪一项不是用于制造高汤(低汤)的原则?
" v. h) Z# z6 b; f+ _A:Start the stock in hot water.开始在热水中操作
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. j9 ?: Y$ E$ J+ `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: d* f7 w+ y- b" p
A:Remouillage 法语熬汤
. e$ v3 _* C  U! v" U+ p* _' P) y) ^+ |http://www.haibao.cn/blog/post/176242.htm
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