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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。
  n: E7 z. m$ h4 k  W
  X! G( i: P  v9 t  W& Z9 `! g/ l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。  p8 I- K: G. p' |9 N  B
另外,我还会找一些资料方便大家学习。
大型搬家
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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  M% g$ W0 `2 B# _( E% V! k, r
1.Which of the following methods should be used to determine doneness in a New York steak?
! t* L/ s2 M# h6 ^; \! F. B# y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)* E$ t. |8 B8 _( q
A: pressure touch. 压力触摸5 W1 x0 B% d5 P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' A( H; t, X: }. L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" q* F/ p! |; G. j0 m. k
A: acid  食用酸
+ ^4 p. d, ?4 J4 H1 O+ X7 x3.Vegetables are major sources of which of the following nutrients?
, _+ \8 U, p( t" I* u蔬菜中包含的主要营养有哪些  z# i6 L; N+ z9 N9 R- B
A:vitamins and minerals. 维生素和矿物质。8 t- D2 B9 T# d* J
4.Cauliflower is commonly served with& P/ v( Y/ F/ m/ W
花椰菜(菜花)最常见和那种酱汁搭配7 E9 b; @2 S0 R: v  o# ^% f9 r7 H
A:Mornay sauce. 奶油蛋黄沙司! l7 [6 h' O6 u, |  C4 n
5.Which combinations of products are found in pie dough?
+ Q  Q3 |+ Q& y6 r1 \0 i" F下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 p) w( v' O- JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, h; T% z/ ?! @8 }$ k. [8 O8 g6 B
6The French term for mussels is 法国语青口(海红)叫什么# L  @  J' g; G. z
A:moules.法语青口,海红. v6 b+ @+ q- ]) C' `3 ], L
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' N( i9 B$ E# F6 w3 I* x1 ?8 e
A:faintly fishy. 稍微有点似鱼味
4 K. k9 }. E' @: N6 j! k+ V8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" o6 u) W+ [$ I4 H8 }  a7 tA:2 days. 2天- J1 W6 H- ?7 J, Y3 X
9.What are the principle ingredients in ratatouille? ! g) s0 j9 [: A. w0 S
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ V, u( l. c, M8 c# l$ V: WA:Zucchini, eggplant, green peppers, onions and tomatoes( r+ o5 n+ v3 x8 ^
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- a2 f7 O3 Q1 U) l
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) R* u( o7 B4 i/ v0 NA:cook food in quantities that will be used up within 20 to 30 minutes.
6 O. t  F, F  l2 P大批量烹煮食物要在20到30分钟内) T% g& n! w+ M
11.What person has the authority to issue a Health Permit?/ {* v- @1 W5 e2 M
谁有资格颁发健康证(卫生证)。
4 `% R* z, w8 |5 {, m. _& gA:Medical Health Officer.& l8 [, V5 ~8 W- J! O, [% X% @
医疗卫生官员。
. m* ~  o1 w1 r/ }7 ?7 a12.For what period of time is the health permit valid?' M  e/ V/ j( p8 I! ~0 @! o2 ?
健康证的有效时间是多久?
3 q( ~/ S. ^* E# K0 Z; g/ `A:12 months.12个月, ~, _$ k* Q5 }
13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ }& x2 R' u1 ]) j- P( s9 I; y* X
在食物和饮料准备区,通风系统换气的标准时什么
& \# d- v, D5 E" W: I( ^A:08 times each hour. 每小时8次" d3 T- j& Y8 Q# w  S0 A) }
14。The minimum temperature for manual dishwashing in the wash sink is
0 W. M, J& z! A$ x, x手工洗碗,洗碗池的水温最低多少度?
( W& U) X$ P& |9 d3 R" LA:110 degrees F (43 degrees C). 43度% S1 p1 Y$ F+ x& D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# W6 E4 @% e* P  s6 y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) H. E3 a0 R+ \, |2 ^A:180 degrees F (82 degrees C).  82度% S6 s0 G6 ~2 F, i  D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" p2 k# y" \) J用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, \1 E; C. Q  w4 H' C' [8 [/ BA:en papillote.  法语自己理解
! R" J$ S5 x" j# y6 U8 x; o+ T, z; j17。Wing or Club is considered a5 g: c6 }. D  y7 y* W- a3 C  l
翼和CLUB 被看做是一种...
: G8 v) J  L$ I4 ~A:Bone- In Cut     带骨切
7 v4 n8 u! l5 g& \; J" j4 A18。New York is considered a   纽约牛扒被看做是一种
1 N5 n4 u# v$ KA:Boneless Cut     无骨切& `4 M: {4 T" E- o& Z4 o( m
19.In general, a court bouillon for freshwater fish will contain
4 u& A2 J5 s, U4 T2 g! p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 T/ i( T" k' b$ w7 aA:the same amount of seasonings and herbs as a bouillon for saltwater fish." }# a" r" l+ t* t0 U
和做海水鱼同样数量的调味料和香料6 N8 c& J4 ~7 K
20.Anise is very similar in flavor and appearance to
8 B* p5 O7 ~! }2 P! v八角和下面的那种原料有相同的味道4 y% X  J# V& b$ P! \
A:fennel  茴香
/ k7 C! |- ]% L+ a- y9 V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ X% t7 o, e; P下面那种原料更像大葱且有平面的叶子. C- F- M) @. ?' P' B( D$ K
A LEEKS  似蒜葱 (这边人叫京葱)
7 z- c, P0 h( f5 L4 R$ g22.Which of the following cutting shapes refers to a small dice6 F: ~" o' E. H& N) Y7 z4 v& z
下面那种刀切形状指的是很小的粒(末)! P+ k8 j) x) N
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 I4 {6 S; l& f0 @1 c9 B23.Oil is added to the water for boiling pasta in order to
8 R( g; Z/ y5 x' x7 o$ H向煮沸的pasta (意大利空心粉 )中加油是为了$ f5 G+ |) ^/ S. p+ V
A:prevent the pasta from sticking and to minimize foaming action.
9 W8 F, U% d- H- c防止面条黏合并降低发泡。
9 O0 U% x$ m% D6 o' n24.Which pasta dish features pine nuts and basil?6 e) a4 R- M4 c) e; w0 Q5 z! z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 H1 Z7 a4 F- f4 C2 s3 j0 z. [A:Pesto.一种绿色的意大利面酱
7 a3 h9 ]  ?" \- b& L4 D  Ohttp://www.tianya.cn/techforum/content/96/563836.shtml
; N4 ~  q0 n2 U# W+ L7 `7 m  L- J) F+ L% F8 o- B6 i
25.Which of the following is a spring vegetable similar to spinach?
) ]6 }# f6 [+ U! m3 ]- z6 j$ `) S3 A下列哪项是一个春天的蔬菜类似于菠菜?
9 b7 L0 r# |! w, K0 V+ YA:Sorrel. 酢浆草。/ L# ]7 c* o2 l
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:
; u$ T: A$ g! [; q哪位厨师最早带来高水准浮夸的美食
8 P* H( R" F" c  y% N8 uAAntonin Carême 人名 安东尼·卡罗美  }" M& l7 Y$ A0 c6 q, }" ]
4 s) T! x  Q# w, \6 p
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 h, P# W0 j! C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- e5 B+ _% ~, T
A:Cast-iron stoves         壁炉
! A. H. ]4 F) U. Ihttp://www.usstove.com/products.php?id=6* G2 ]1 S5 S" Y% m) ?+ k* P/ m
: c" l5 }! u; \  L" k* ]5 d+ [
28.The French term used to describe the roundsman, or swing cook, is:
: @$ t6 O7 ]. V  [3 L/ l/ Z法国术语,用来描述roundsman,或摇摆厨师是:. _* e8 s+ E9 S
A:Tournant   图尔南
$ D$ [. v& Y7 b$ e7 J: t" ^+ @) v3 W* T6 b1 w2 u: F6 P' \
29.Another term for the wine steward is:1 P" J" @% c5 }# Z, W* C  h
葡萄酒侍酒师的另一个术语是:
6 A. d! b4 \# G: E( g1 sA: Sommelier 侍酒师
5 j1 \; a8 v; R3 E) H. k- j+ X: l" v4 t8 O; V' t- g& }. q; D4 a
30.Molds, yeasts and fungi are examples of a:# d$ N* w% A; ]
霉菌,酵母菌和真菌是一个神马例子
0 F& A9 E1 H9 y, ?  x; H: aA:Biological hazard 生物危害1 H6 o: V. J, _. p2 g
$ s: ^& L# ]3 y0 ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 X! a& m; d* v: O
根据加拿大食品检验局,食品的危险温度区在多少之间:
% r: e6 ~" ~8 g. l/ D8 UA:40° and 140°F (4–60°C)     4-60度
4 E  ^2 ~8 D+ S4 K# C1 `& u8 }; s' d% Y) L2 s! K. s/ Y9 N/ s
32.All bacteria need the following for survival:6 V( u% Q9 ^: {/ v5 s0 e8 d* y
所有细菌生存需要以下哪些内容:
. C/ L4 k5 `% o! v, H* \A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# _+ C+ f. f4 L  W
, T; ?" N4 `, f1 l) X* G: F! r
33.Which of the following correctly represent critical control points in a HACCP system?9 Z% C- l! `$ B- \- s" R# A# O
以下哪项正确表示了HACCP体系的关键控制点?
$ b( N8 u# w- Q% U* K" m$ ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ j6 e! ?: P% u$ `& a食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 N: h  N& B, L7 i8 x  \6 h( N
% I! v$ Y, ~3 h+ l
34.Which of the following is not an example of a carbohydrate?
* M1 C/ s4 {% ~; @+ \( y! T下列哪一个不是碳水化合物的例子?, e1 f( ?  {; G& A$ Y- n) n* l
A:Essential nutrients 必需的营养物质
8 H, }2 c: o7 Z% o7 _9 x8 K6 N; ^5 E; f. v2 }* M
35.The process by which a liquid fat is made solid is called:9 g0 |% [, g* d2 H& e( M
液体脂肪做成固体这个过程叫什么
  g3 j- N+ S& v/ {) {  A4 \4 E- OA:Hydrogenation  氢化; w- L3 y. m! ~
6 G* y2 |* i, C& ^% r
36.Which of the following is not an example of a fat substitute?. Q& N# q& H$ e
下列哪项不是脂肪替代品的一个例子
. S- h0 I: b. V  E* NA:Acesulfame K  安赛蜜K表
; G+ u3 v. \+ z- Z. j: R
; p6 [, p; x, k1 R, O37.Health Canada requires that a product labelled "fat free" contain:
# j9 O# J& }, \7 r: h/ [加拿大卫生部要求的产品标有“不含脂肪“包括:
$ J  Y, x' n& x# F; _. bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& V3 U, ], t5 o
. p9 B5 y. P, t% T9 [4 u! I
38.Which of the following is not a problem associated with converting recipes?  T# Y* g' ]+ `; l8 ^
下列哪项是不相关联的转换配方问题?
6 o2 d& _3 Y2 F2 q+ P1 T3 i1 }A:Unit cost 单位成本
7 t; b( {+ m2 p1 x% ?6 X1 G% n- e+ [" l3 c; f9 R) m
39.The condition or cost of an item as it is purchased from the supplier is called:5 b7 o! n; X, p8 o  Q/ K
从供应商采购的物品的品质或成本叫什么0 {4 D" I2 p4 O: d, q. b9 W% i
A:As-purchased cost 购买的费用
2 O) x7 Q5 d$ h& B
5 q/ w2 _3 H' |2 X. o, z- F40.The amount of stock necessary to cover operating needs between deliveries is known as:
! y  O4 C6 R% D! M在新货到来之前用于日常所求的必要库存量叫什么6 T/ M5 X; T4 ~9 T$ }+ N" p
A:Parstock 基本日常最低库存
- i/ G9 u( R$ M3 Q2 [4 K- i# ?* c  S
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 i! ?5 j2 r4 \$ I下面那个缩写是用来表明正常库存流程?
8 u. c: C" B& {A:FIFO=FIRST IN FIRST OUT 先进先出
  e$ h1 c' H) i9 V" c8 _. O& f: z) X; t) H
42.Which of the following knives is used to turn vegetables?
6 t/ K+ ~4 c0 F. A, z下面的那把刀是用来打开蔬菜吗?
7 D% f2 w& @- U& x8 hA:Bird's beak knife   鸟嘴刀
+ H& C+ @0 x& bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 Y: |) P* P+ |$ J: v- K2 B" e
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43.What is an instant-read thermometer best used for?5 M/ z+ M9 x4 S$ f$ D
即时读温度计最好用于那方面?# L% x) c9 F- W, y1 `
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ N0 V4 X) ?3 c6 U  z4 s& }
3 g8 I& b" ~7 k$ g& G' q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. O3 m( l8 L/ ^& i7 J4 }: H下列哪些金属材料受热均匀,通常用在铁板而且非常重9 o& \4 j  h: j7 H
A:Cast iron 铸铁
. c4 @* u0 }- I) f7 f' `; C" m; F! Y6 v. S) y6 q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 a/ Y  ]# S4 s1 K6 w3 a哪件装备下面有一个可移动的碗和一个S形叶片?
$ a. {7 J# w) u/ X( V$ MA:Food processor 食品加工机
& @  z$ H' e. f8 mhttp://www.google.com.hk/search? ... iw=1263&bih=5722 `0 H' M+ e2 o/ y) F+ r2 ^+ r: P
, A" I3 l! Y* T
46.Which of the following is not a rule for knife safety?
8 m7 p+ D# @  S* v! X) _! P下列哪项不是用刀的安全规则?
' I9 J# |1 O6 B4 |6 kA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ `  l1 k' @5 U* e) T& o' B  L
, ?" h/ `. R0 j+ s! \8 U( g: j2 |3 J4 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 z2 f6 m  |/ e8 D' s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# L! a- |) ?  ]- }& k% H' ^5 W" y* p
A:RondellES
& n9 z8 Z' O; j# n% p! ^7 \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, m/ \# }+ n% f/ }7 `
& X2 w1 b# e$ Z& c' [6 v48.Which of the following is a diced cut used to garnish soups?' o$ O9 ~6 {$ j4 ~0 `" J
下列哪项是切成小方块用于汤的装饰?9 @4 W& Q' p3 l+ K- R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ M+ t1 h" a# x, I" g3 u) s8 u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% {3 g/ M* S* K, V/ C( k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!!——
8 ?/ R; Z2 F/ A' i. m7 ^; f/ iA:Gaufrette ' Y1 x/ _5 I: m! c# d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( s5 r# |8 Q- Z9 F" umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 G7 H$ b8 X, f+ j) l" r# gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ f/ [6 u3 P8 v
" i6 Y  B/ }7 g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 E8 \- P" M2 W0 |( M2 u
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)
4 F. L7 s8 [2 m# p8 a4 k% KA:Cilantro 胡荽叶 香菜) m( g. l5 Z5 i4 u6 x  i8 A5 g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 G' A$ q4 V# Q# u
( C/ E- w; [0 c+ \& G' J60.Allspice is made from:$ p/ E2 o! g( I5 i
多香果,  多香果香料是什么" {8 M! ~$ H, Q- ]( j" B/ k% w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 O; P4 L! x' v/ i
A:A dried berry 干浆果+ k7 R; L& D2 |* c" p$ s4 |4 t! {

7 R" w0 B, B4 {61.Which of the following are used to make a sachet d'épices?
% d9 f8 R- L+ c) Z1 }, D下列哪些是用来做香包德épices?
) A2 S0 K6 i# uhttp://www.sachetcatering.com/
" V8 ], y; z8 oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 D  P, L# C- ?
" \# }# ?" A) V# _' r62.Which of the following condiments are not soy based?
% E9 p1 z! j* g7 u下列哪项不是酱油调味品的?' J# b* r. e1 L3 r& S
A:Wasabi 日本辣根. c- H8 I. b0 S4 n% R5 Q
0 Z( g" z9 f1 V
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 D% J  g7 n- f8 [8 V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:
& z7 Q) |7 I  I$ U8 ]' H2 FA:Pasteurization  巴氏杀菌
% s( V9 ?# E3 V% u4 E! E1 c
0 |4 u* @; {  s( q* y64.Which of the following steps is not the correct procedure for whipping egg whites?
+ C! i5 d1 H! ~6 ^下列哪个步骤是不是正确的蛋清搅打程序?$ b& f9 y( b1 j& g9 v
A:Allow to rest before use. 允许休息后方可使用。0 t4 n" Y! O5 T
+ ?& B% q4 f) ^: M
65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 P: |! n- {8 VA:56g and 63g 56克和63克0 {" M5 V& T3 U1 W

) F6 q6 F' Y" V66.Evaporated milk is a concentrated milk that is produced by removing
8 f) J0 j2 a- D炼乳是一种浓缩牛奶 是去除什么做的
1 r8 C8 U& f# l" V% T) l$ {A:60% of the water 60%的水
1 y, [# |( S+ q
% e) z; o6 ^, p- b. d67.A method of cooking that transfers heat through a liquid or gas is:
8 ?6 M  T( q# p! T/ G一种烹饪方法,通过转移液体或气体是:
. m1 c& z+ @) D$ e, Y" e, {  TA:Convection 对流
$ Z3 `, b  N' L6 R5 ~4 c0 M" m+ a7 W" c1 u0 I# D0 ^
68.The cooking of starches is known as  烹调的淀粉被称为
3 p+ i, A. S  n9 Z8 \: p- J, B% DA:Gelatinization 糊化
) U6 u+ k8 @3 f' E; R
# C+ U" E; ~/ x" v1 o- n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& T8 q/ J" }7 P; lA:Braising 烤
' I! G2 y1 S' v
* _4 R! r# F8 l( m3 D70.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 s9 {$ l/ c3 R) V8 V
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  Q* n$ N: S6 T/ D
2 _) s& P+ b: g$ A8 s. f- ?. f71.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* O$ d8 Y+ P5 Q7 ^% P
A:Fumet 原汁
0 b' D( m2 C; a& t8 e3 B9 V
, n+ j0 x5 w5 K  M72.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 y$ X6 d, ?- t/ |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* ~' y  w# T$ b# h9 N: H: B

/ s/ R' U0 ~2 c- M- K9 b2 F% t73.Which of the following is a principle not used in stock making?# A! R8 ?) X  ]& b6 h* a! B+ ?, y7 U
下列哪一项不是用于制造高汤(低汤)的原则?7 Q0 R6 t9 c% U' y1 s! K# ^0 P7 t# |
A:Start the stock in hot water.开始在热水中操作/ I5 o8 h/ I' C+ T

( n4 D! O# G( g6 i& r74.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
. R9 h7 G% |0 J- r2 ~! S' ~$ IA:Remouillage 法语熬汤( L4 [$ s& ?! [* {& @5 @
http://www.haibao.cn/blog/post/176242.htm
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加油!
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