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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。
& a3 o5 V; k  J- L7 f, q; F4 B; \2 `- ]
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。" Q/ V2 e0 m; \
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
% a) l$ A, `' ^8 e1.Which of the following methods should be used to determine doneness in a New York steak?1 Q. L9 @" B6 X# Q2 }2 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)1 f% l, |4 u5 V9 b7 h) U
A: pressure touch. 压力触摸
' G. U+ L/ g4 W* a! Y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! u! F7 c: g9 P' D& w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
7 ^( C) z. L  _A: acid  食用酸
1 ~5 Q0 M: d0 L3.Vegetables are major sources of which of the following nutrients?
- t+ c$ S  V! o0 s* j蔬菜中包含的主要营养有哪些, g7 p1 |" A2 }$ ~( y3 Y; I, L  Y
A:vitamins and minerals. 维生素和矿物质。
8 s1 C& a  x2 j& y- H4.Cauliflower is commonly served with: M4 p& p  B, p! Q- W% _* t  b$ ^
花椰菜(菜花)最常见和那种酱汁搭配3 E$ ~, b0 b" k$ ^' Y/ z
A:Mornay sauce. 奶油蛋黄沙司, z3 `  G- z  l! r+ x
5.Which combinations of products are found in pie dough?  v8 |) A( m$ p# a- x
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
' j  d5 E- h  p9 W4 t8 \/ ZA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ |0 L1 T( n- x( O9 Y6The French term for mussels is 法国语青口(海红)叫什么1 x0 C) `9 U; t; N0 o% T  k
A:moules.法语青口,海红
% d/ K( L$ e: |) ^6 y& p1 p6 i7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( I7 e9 Z; N# Q3 \2 c8 c
A:faintly fishy. 稍微有点似鱼味
# F/ A+ `0 j# \  _+ F* M. v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& m' `6 \# ]. o: e. p2 Z$ A/ O3 m; oA:2 days. 2天
' A! `3 u0 N/ D$ ?9.What are the principle ingredients in ratatouille?
! F9 t: _3 V. n. R2 o: X/ ?9 z; S4 Z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# L' {" t3 b! x* h4 kA:Zucchini, eggplant, green peppers, onions and tomatoes" p- a+ e2 K0 L- E' @8 Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" a2 j$ }6 A" S& @  V10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* c5 {8 r$ F* n% `7 `3 P( B# B+ o7 @
A:cook food in quantities that will be used up within 20 to 30 minutes." o, m+ d, Y) p. k. ~
大批量烹煮食物要在20到30分钟内
  r- Y; Z/ Z$ _# y11.What person has the authority to issue a Health Permit?3 A) H! Q  Y: @+ h( I9 a* e
谁有资格颁发健康证(卫生证)。+ [; M0 Z6 U' H. B: x( D( z& n
A:Medical Health Officer.
' M3 g& h1 H  f: }& G医疗卫生官员。
% n5 X3 H& Y) y, s, T1 ?12.For what period of time is the health permit valid?9 N% A" z( E4 X% @; x
健康证的有效时间是多久?
( j7 b+ p1 s3 F8 T( \A:12 months.12个月: D2 r4 ]1 R$ w
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 O# J; R& B8 B' t4 H5 {' j- Q5 ]在食物和饮料准备区,通风系统换气的标准时什么# r9 {- a. ]! n+ ^$ A( w! z
A:08 times each hour. 每小时8次4 S; P* z# \3 j
14。The minimum temperature for manual dishwashing in the wash sink is
& p* p$ {0 G$ \  y% D手工洗碗,洗碗池的水温最低多少度?
" x( C6 w8 y* ^9 G0 T' U9 KA:110 degrees F (43 degrees C). 43度- }" L! M  x, X3 p
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 y2 P% `3 ?' M- `1 h用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 H: P5 u( ?4 w" N# LA:180 degrees F (82 degrees C).  82度
2 t2 s" s+ X3 t( `- w, r/ M16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& s7 @# B/ o# O) r8 W, }$ h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( t! z- C  |7 E* ], j+ l
A:en papillote.  法语自己理解9 R2 Y. C# Q+ s( `2 N8 g) \
17。Wing or Club is considered a
, l) I- r2 u' ^" d" \: b) x5 J7 C$ P翼和CLUB 被看做是一种...) \7 o( y  V2 w5 ?
A:Bone- In Cut     带骨切
9 t* I$ h% p7 Y2 r$ k/ T18。New York is considered a   纽约牛扒被看做是一种
+ Q& [7 U! d; ~( C- XA:Boneless Cut     无骨切
( _# ~& Y7 m# S1 W4 X; W19.In general, a court bouillon for freshwater fish will contain
, z: d3 |9 \- s$ m- u. U  ]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
+ J. s3 I/ d* `! `( l+ ?  p: LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.& r$ Z2 Y# H# r; U- L4 Q, g/ |- d
和做海水鱼同样数量的调味料和香料, R1 S$ V2 P5 d. K9 h: K
20.Anise is very similar in flavor and appearance to
3 b9 d$ t8 i7 R0 m( h) A八角和下面的那种原料有相同的味道' }/ {8 q3 z# N4 I/ _0 V4 J
A:fennel  茴香! a7 h8 P) x0 s( H7 Y9 J
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ ~& ?1 C+ j  |下面那种原料更像大葱且有平面的叶子
* Q9 x/ [, L' D" t+ {+ X7 iA LEEKS  似蒜葱 (这边人叫京葱)! p, d& X8 a  o* [0 Z# e3 O" k* M
22.Which of the following cutting shapes refers to a small dice) ?7 y" b; j. k/ @: g% n9 p/ P
下面那种刀切形状指的是很小的粒(末)# O. ~/ _6 F5 I$ o; _) A; p6 t* j; [
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 G+ l4 Y/ T) |$ s0 {  Z) q# e
23.Oil is added to the water for boiling pasta in order to* Z& ^0 T/ {( c7 \5 N
向煮沸的pasta (意大利空心粉 )中加油是为了
2 k3 S# ?" U" M( |+ n7 mA:prevent the pasta from sticking and to minimize foaming action.
8 V/ H$ a, _0 T$ q; y  G" e: X防止面条黏合并降低发泡。9 ^( o6 s4 r$ h+ ~3 s
24.Which pasta dish features pine nuts and basil?
& y5 j% ?% f1 t& o8 j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* C4 R0 x  s* q$ C
A:Pesto.一种绿色的意大利面酱
7 a) I! E1 L( |* Yhttp://www.tianya.cn/techforum/content/96/563836.shtml
4 c9 k  D0 B* `0 O+ ]8 M' v, s, i7 Y. `& U& N3 g4 h8 P; i1 {
25.Which of the following is a spring vegetable similar to spinach?
$ f6 Z& E9 j9 O6 R# Y( s下列哪项是一个春天的蔬菜类似于菠菜?% h+ N7 V/ F) Y, m& O  P' I# }
A:Sorrel. 酢浆草。0 T; {5 `2 K6 V1 _  y8 r
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?
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:
3 p0 G- j& B& n& g  B6 C! O哪位厨师最早带来高水准浮夸的美食
+ [8 a# D9 y" e: G/ a( D6 s9 RAAntonin Carême 人名 安东尼·卡罗美
6 K8 x, f* M# U$ j/ ^, u. U3 s( H2 P8 X( R8 D
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ D& Y0 _5 v" g! H& q7 x下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: W  O" S7 J# I2 `
A:Cast-iron stoves         壁炉
% S( k. b/ ?/ E4 ?1 `http://www.usstove.com/products.php?id=6* S7 ]+ O3 G" r) ]# W6 r

6 x3 u. C" h! Z7 ~6 ~; C28.The French term used to describe the roundsman, or swing cook, is:
. I9 ]! Y; s1 V法国术语,用来描述roundsman,或摇摆厨师是:
/ r9 E, s+ d/ _% F$ s' E, ~4 JA:Tournant   图尔南
! Y8 g$ x+ a" Q8 S
4 X" t" A" Z' U& v; X( X/ t29.Another term for the wine steward is:1 ~/ W) y0 I, c3 Q( C/ P
葡萄酒侍酒师的另一个术语是:
( u8 x8 t4 c5 A2 nA: Sommelier 侍酒师8 K5 ]& x7 I' x- `5 b* @
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30.Molds, yeasts and fungi are examples of a:/ w8 a3 n# E; y: U3 E' G
霉菌,酵母菌和真菌是一个神马例子
: p" q  o; L- H( ?A:Biological hazard 生物危害1 T5 M2 m0 v" c

! m. i/ r+ L6 m" o$ S) ]. ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 M+ k4 r$ q, H5 S7 n根据加拿大食品检验局,食品的危险温度区在多少之间:. e5 i- q; O) x8 w
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:. g8 y% m  \5 Z% e4 E' E$ B. l. u
所有细菌生存需要以下哪些内容:/ q; c* g2 v0 l/ Y- a, \5 k
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  R8 y) [+ I+ S+ U. m  L6 b
" x; A5 ^7 d6 u. D  ?5 M7 Q5 f33.Which of the following correctly represent critical control points in a HACCP system?- I2 j& i; J/ R8 @( Z( M
以下哪项正确表示了HACCP体系的关键控制点?
  i) p! f- r) e6 z) YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- k* O' k8 Q+ t+ J食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' ~! |7 c6 C9 s0 y2 `' n
* F+ k; G  `. Z! e8 Y- K  _34.Which of the following is not an example of a carbohydrate?
+ M2 s  S/ w; I4 N下列哪一个不是碳水化合物的例子?9 O0 _6 E9 H; l) K) ^
A:Essential nutrients 必需的营养物质
- J; d3 q' E9 Q5 _* ^4 v; V& t
  w; s0 t5 |3 b: t( N' X$ O) y35.The process by which a liquid fat is made solid is called:
% D  i% C( @* ^/ n液体脂肪做成固体这个过程叫什么, {; J) ~' E4 Z" A
A:Hydrogenation  氢化
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1 K4 O2 P$ y/ C2 u36.Which of the following is not an example of a fat substitute?
6 w  Z  h! k+ G下列哪项不是脂肪替代品的一个例子
0 z5 w% U+ f; [- x" }3 R/ zA:Acesulfame K  安赛蜜K表
2 j6 d2 z0 A; D% I  N1 r: H% ]; }) _3 n& B+ x! e' G" K# P) n
37.Health Canada requires that a product labelled "fat free" contain:5 {. B8 \- r2 E6 F
加拿大卫生部要求的产品标有“不含脂肪“包括:7 j6 C- P% K* _, \4 L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- A/ t. X) i2 E/ m

* w, i) C0 w$ X# I38.Which of the following is not a problem associated with converting recipes?) `6 C3 T4 W# z* v9 K
下列哪项是不相关联的转换配方问题?- z1 w3 r( G6 p; z; j& S, m
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:' i8 X% T: D& I# p1 _+ I0 g& n' P, u
从供应商采购的物品的品质或成本叫什么
  H% F: b3 w/ q; t) yA:As-purchased cost 购买的费用  F1 V" P$ f5 V( D
6 t0 u! |$ ?/ @; u5 P* P1 f
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& x% M, I! E/ Q" W; T- @0 S# _; W# u3 Y在新货到来之前用于日常所求的必要库存量叫什么
) @# |" L* ]/ gA:Parstock 基本日常最低库存
1 m( k) q6 B; B' u! ^* F
# I/ m& \  a3 O. Z& O41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 a; H: T5 n4 H/ c; C7 g0 G下面那个缩写是用来表明正常库存流程?
8 s: y1 |; S/ d/ fA:FIFO=FIRST IN FIRST OUT 先进先出
5 w. x3 ^7 z6 A* H
% x% ]3 @5 E9 C+ C1 q42.Which of the following knives is used to turn vegetables?
2 M( l2 Y2 }$ [下面的那把刀是用来打开蔬菜吗?
. K9 s' a* b8 ~0 m$ IA:Bird's beak knife   鸟嘴刀0 x6 O' k* p* E5 d& u3 A- b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& t$ o- e! _. ~* u
- p' N! X% ]$ I2 h9 X& X% o43.What is an instant-read thermometer best used for?, }7 ]. V/ K% A3 |5 J& x! P
即时读温度计最好用于那方面?: P1 I2 K$ g" P5 }
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 i, C" U5 a3 S& A
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; P3 P5 y* |# w% n7 R
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ M  I7 Z1 Q' z5 i6 D4 w
A:Cast iron 铸铁
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4 N# |! A9 m& a: l. @7 [0 Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 g" @& ~- T# ~: D
哪件装备下面有一个可移动的碗和一个S形叶片?
( U$ }  d+ m4 Y" NA:Food processor 食品加工机/ f" {* I$ x% w6 x3 ~
http://www.google.com.hk/search? ... iw=1263&bih=5724 y5 X* j8 q$ K2 ~! A5 @
, l% _+ E+ R" Z: T
46.Which of the following is not a rule for knife safety?: j, Y& q- _* H* J7 a
下列哪项不是用刀的安全规则?
( ~3 }, b- f# Z  PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' W6 _" m6 _; f$ W* ]7 ]

+ `5 Y+ l  f9 E( `. k& ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ _- T& a: Y1 ~9 L$ L! e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 c0 }, O8 i9 r/ B6 G/ A
A:RondellES $ W2 H( G3 k% x& y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, _9 K1 }7 r9 p. V. C9 E& H" N1 z  e, p$ m8 c; Y. L6 ?: L4 ~& i, v
48.Which of the following is a diced cut used to garnish soups?
" R4 r& J; X1 O% a下列哪项是切成小方块用于汤的装饰?
. x5 g( w4 O5 l# UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 V2 p5 }; L3 K, H0 i
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( `3 {/ f8 {% |3 j* x% N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!!——! {! @, o2 I% \+ _9 I
A:Gaufrette + M! L& t' P; R" k- D) a# z, P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; R5 E5 T" M) {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; h% J2 B0 ~- N) i( Q0 tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* W! u+ b+ T; V2 F) @& `/ }" v2 n6 e) G& ?: U7 i5 ]% t! U
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 Q! c7 j: c( T. o/ v
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# i4 i3 K0 l" l* T- B- _" ^
A:Cilantro 胡荽叶 香菜
- d! q7 o+ e6 K0 h; z3 R) zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" k- N$ a5 s+ }
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60.Allspice is made from:
, k( C" W4 I1 g( t5 g 多香果,  多香果香料是什么! y! y5 W# G$ F5 l& z! @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) C" q. X! Y& d  D% n5 C9 i+ j
A:A dried berry 干浆果7 b7 R2 G4 x; t& y2 j9 E% T

' Y  r/ w6 d& j61.Which of the following are used to make a sachet d'épices?$ M; T4 i! [2 E) ]1 e! `
下列哪些是用来做香包德épices?
( u! W9 y1 i6 p- l5 Chttp://www.sachetcatering.com/! e2 S$ X5 e+ p8 y3 r1 }* n4 F/ o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
6 V7 g9 }1 s; r2 A# N/ ?下列哪项不是酱油调味品的?
+ ~5 S" F( b, |* O8 U4 `0 [7 yA:Wasabi 日本辣根
) a; s5 z! u# H/ n. J* j4 A" }0 {/ L  z, M+ d
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& C! {2 z5 W- W9 W8 S
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:
, z4 u; T; B& l3 {9 R" G6 \4 xA:Pasteurization  巴氏杀菌1 Q  g2 v, e, d: e. j

! u6 }2 ^; R5 w* T+ z0 W. ]64.Which of the following steps is not the correct procedure for whipping egg whites?$ c4 {5 q% H& Z( h! f
下列哪个步骤是不是正确的蛋清搅打程序?; ]4 e4 }: R5 K$ L# \
A:Allow to rest before use. 允许休息后方可使用。6 g% o6 j8 a; w2 C& r: a

: u$ t' V: a7 f65.The weight of a large egg is between:一个大鸡蛋重量介于:6 s3 b2 T! J, X& U! T& t
A:56g and 63g 56克和63克4 t( v- S: X. @1 \: i
) H7 R: J9 l0 I
66.Evaporated milk is a concentrated milk that is produced by removing5 E. q8 R0 C! m* W
炼乳是一种浓缩牛奶 是去除什么做的
! i! n! q# e* [) bA:60% of the water 60%的水
1 Z, n1 s# X( }
4 O- B" x' c& h' X! O( B67.A method of cooking that transfers heat through a liquid or gas is:5 H3 v# z* ^# }' d
一种烹饪方法,通过转移液体或气体是:, b  Q5 T6 G+ b
A:Convection 对流
9 y% l. j& c  e( T
: w" g: n5 s; K& x' a8 a7 B68.The cooking of starches is known as  烹调的淀粉被称为( z- Y- B) a; O+ I  U
A:Gelatinization 糊化
- K% @$ X! F( u+ e9 m/ B
8 j6 f5 T% ?: W' `5 [, K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; l% {: e  Z: u
A:Braising 烤
. J2 e6 k0 |/ P6 Y5 _4 ?" y# N. U$ \; _- W' A2 s$ y# W' b
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:8 O/ Q7 i$ z0 w: w; [1 C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ l! T* I) m  m" x

7 v% g: c1 x, }0 y* z71.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( H3 D& i3 v2 {6 N. [5 S
A:Fumet 原汁
9 y4 h8 G. {9 ^7 h
# M7 y6 f7 |* k- p. O- D. r72.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
. w1 ]2 ?/ @$ G$ m8 t1 o, {# M2 QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ H0 ]% L, R2 G  n4 T, H7 b
, ?, e& N: R; c/ u( u. n
73.Which of the following is a principle not used in stock making?
% }& n6 J& B% ?8 Z( i  L* U4 {- E下列哪一项不是用于制造高汤(低汤)的原则?2 _4 u3 R/ S9 d& h
A:Start the stock in hot water.开始在热水中操作
2 a7 h9 j: w: q
2 A. k6 {2 L0 P) K( l* z. H74.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: Z$ m$ ^7 H0 q' D* K1 B0 Z
A:Remouillage 法语熬汤
' |) J# U* S5 A5 z! Ghttp://www.haibao.cn/blog/post/176242.htm
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