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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。  U) M4 d( X7 q1 V" ^7 {
( w+ y# J% s; r, c9 \$ q
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。
* p0 F& _' E. f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
理袁律师事务所
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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
) R0 p1 z  t8 m1.Which of the following methods should be used to determine doneness in a New York steak?
9 \; {5 M- W/ b. E& J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)
, I- ], H4 m) Z" t* n! f. aA: pressure touch. 压力触摸
7 g! |- J* w5 t2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& C  O/ b( t1 I/ k/ W. X
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
( d3 O5 s3 s9 U  |5 I5 CA: acid  食用酸% Q- s- O: F1 _3 `9 a5 L
3.Vegetables are major sources of which of the following nutrients?
" v! g, j/ G3 _# T& }" J8 P( Q" H蔬菜中包含的主要营养有哪些1 ~; ~6 ^2 I& A8 y9 ~( i3 q8 d
A:vitamins and minerals. 维生素和矿物质。
7 s  B7 o: ?6 V9 Q- x  P4.Cauliflower is commonly served with( S" f4 x! S* w* q/ j
花椰菜(菜花)最常见和那种酱汁搭配
; z1 G3 e- e; c* H  m, CA:Mornay sauce. 奶油蛋黄沙司$ p/ B5 |7 }& a* s1 Y: a2 c; h6 B" X7 L
5.Which combinations of products are found in pie dough?
/ n) {6 E) d  k" Y$ V下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 q# A4 Y  N4 z0 T8 F8 B+ ?
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; b( H% q/ n9 k2 J6 B, K1 e4 ?6The French term for mussels is 法国语青口(海红)叫什么
7 Z2 d/ o/ `+ VA:moules.法语青口,海红6 h; e' i1 g+ ~7 _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 W. z9 A0 i7 I6 ?
A:faintly fishy. 稍微有点似鱼味9 a9 L. J+ R8 ^# L2 F% p% y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! {9 S% T) C" ^! A% n; ~# p
A:2 days. 2天
1 n0 G, l4 |2 j1 V9.What are the principle ingredients in ratatouille?
5 I/ B. P$ w. a2 t* k0 V" b炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), p5 ]3 Z& K( ?9 `% T
A:Zucchini, eggplant, green peppers, onions and tomatoes
/ f$ z& J. m% w0 q, L- d# h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 T& N' `! H: d8 D* O5 C6 G
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! j( Q6 e6 B$ o, |A:cook food in quantities that will be used up within 20 to 30 minutes.
7 d) {0 [+ S$ _大批量烹煮食物要在20到30分钟内7 _7 Y/ V6 d4 ]# c/ a4 q; N3 D1 L# t
11.What person has the authority to issue a Health Permit?
6 k( v% J* l3 F3 t谁有资格颁发健康证(卫生证)。
6 e; l$ B3 g* F' u8 z: @A:Medical Health Officer.
- \" U; F' l' d  m医疗卫生官员。4 X& b$ H- s% m4 Z3 P7 p! D& b. Y; T
12.For what period of time is the health permit valid?
" F! y2 y3 s1 D5 f健康证的有效时间是多久?; j/ z; c. X; F5 o# i5 V2 w6 C% p
A:12 months.12个月+ H% c, c3 @1 v
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( g" G- p8 e" W2 s8 n
在食物和饮料准备区,通风系统换气的标准时什么
% K( B$ d- [- w$ K5 C0 SA:08 times each hour. 每小时8次
* p: Q7 |9 D; i  Q& X7 D9 Y14。The minimum temperature for manual dishwashing in the wash sink is2 \; x7 W4 S2 k) x6 D  V$ [5 z
手工洗碗,洗碗池的水温最低多少度?
# G9 X; ?$ {0 _' o! f0 DA:110 degrees F (43 degrees C). 43度+ }) d7 Z, ^. Y4 \% E
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! b; P4 F6 C7 [用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& j. @0 \; J8 x6 H
A:180 degrees F (82 degrees C).  82度- {" S/ m" h) B: T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; w4 @( d- Z/ w( W2 v# A  |用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' R6 V# y! [+ L0 z- t
A:en papillote.  法语自己理解) [% b' x7 x( T! O+ y: l
17。Wing or Club is considered a. \2 G& P8 T' V' k/ V5 r
翼和CLUB 被看做是一种...
) d3 F; Z& i7 r6 _A:Bone- In Cut     带骨切; M( ?- h! `2 U$ l3 }. X" D
18。New York is considered a   纽约牛扒被看做是一种* y" {" L: R% }9 o$ w# s5 |
A:Boneless Cut     无骨切
8 A# i  B2 w' @( \- h19.In general, a court bouillon for freshwater fish will contain1 n( p1 A% j" {' S9 S
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
# i" w& r5 }' c' d% r+ jA:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 c6 K0 r+ K: @7 M
和做海水鱼同样数量的调味料和香料  o* |8 @/ r) f2 B7 P! h9 `- O: O
20.Anise is very similar in flavor and appearance to% `7 D/ I' l. k$ j$ K! o; J5 g7 _3 ^+ w
八角和下面的那种原料有相同的味道
4 B/ v  ~# {' v3 T" kA:fennel  茴香/ U, d2 x) P7 h
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  G( h2 Q( B5 `4 x下面那种原料更像大葱且有平面的叶子7 U8 m# N6 Q8 I+ v1 R7 A
A LEEKS  似蒜葱 (这边人叫京葱)
4 \; x" Z2 O6 _: h3 n* N22.Which of the following cutting shapes refers to a small dice' _% k- T# X8 {9 U6 p+ c
下面那种刀切形状指的是很小的粒(末)
# f2 r3 Z' Q. J5 e; ^: LA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& E' }( B) C: Z& U1 @23.Oil is added to the water for boiling pasta in order to
) Q& [" z% ?& }# f( J" }向煮沸的pasta (意大利空心粉 )中加油是为了
2 g; J/ y7 i! RA:prevent the pasta from sticking and to minimize foaming action.; b9 T, y7 |$ B  K0 k5 h5 d
防止面条黏合并降低发泡。
' m- s( Z( }( c7 x: U24.Which pasta dish features pine nuts and basil?! }1 G4 C* _* v5 `- ~' W9 x
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" Z0 z5 m3 c  `
A:Pesto.一种绿色的意大利面酱
6 z0 N: h7 k: n# H# I8 Zhttp://www.tianya.cn/techforum/content/96/563836.shtml
! A9 t' T6 @) H! {; ^1 s! X" J) b( p% a" V6 _! K2 o
25.Which of the following is a spring vegetable similar to spinach?
& T  V/ Q1 f# s5 I下列哪项是一个春天的蔬菜类似于菠菜?
) q. `$ X0 Y6 f( {" t9 FA:Sorrel. 酢浆草。- Y! z4 O0 k7 ]+ ?
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:6 h9 {5 y# L0 M1 c" O1 ^
哪位厨师最早带来高水准浮夸的美食0 e: h* c4 z) H* e3 g: x
AAntonin Carême 人名 安东尼·卡罗美. m1 o* ^6 B4 ]/ Q3 q: N
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: z# d* w* X" {6 o9 H6 \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" L2 Q  f; |$ h! ]+ c3 J. Z
A:Cast-iron stoves         壁炉" D: x' X- s; Y: I- {
http://www.usstove.com/products.php?id=6
: [6 c' y% a, U- k/ O/ M1 |& W7 a- x
28.The French term used to describe the roundsman, or swing cook, is:8 v" f: V" `" ^5 P
法国术语,用来描述roundsman,或摇摆厨师是:7 c8 D& U% E4 E
A:Tournant   图尔南
- F9 b) y/ {/ \& C) }7 ?
6 w7 u0 M) f2 M/ W! E8 R) d29.Another term for the wine steward is:+ S% o/ o: d5 i( C: G
葡萄酒侍酒师的另一个术语是:3 r% N' J% [4 Q1 E, C  c2 \
A: Sommelier 侍酒师
1 ^4 S/ A+ C8 V
3 y( |9 m+ G6 j) `6 G2 j3 ^30.Molds, yeasts and fungi are examples of a:2 [8 N. i, ^9 t3 H
霉菌,酵母菌和真菌是一个神马例子' [3 D: ]" n  A, M9 t. x0 _' {' C. u: J
A:Biological hazard 生物危害* r0 d0 @0 w6 N7 k8 Z5 }
" j. H& r) v( d8 Y+ x
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 i/ L: I3 t$ B3 z2 _3 k
根据加拿大食品检验局,食品的危险温度区在多少之间:
! G% t5 x) L# WA:40° and 140°F (4–60°C)     4-60度# z' `- y9 _! _/ T& E7 h

! X7 ]: m/ W! r; P$ D! w- u32.All bacteria need the following for survival:$ {0 B' k8 L: e- ?
所有细菌生存需要以下哪些内容:( ~: ~1 }4 r1 X% I. d  H  N
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, P3 ?' R# ]/ h4 d7 F

% P; ^* g( c- w$ y1 f# \33.Which of the following correctly represent critical control points in a HACCP system?
& ~0 i  o1 m3 a; B1 K3 O以下哪项正确表示了HACCP体系的关键控制点?7 {6 _8 K+ x! [5 ~& g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; A- ?) p5 q9 B- `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' {, U5 Y' \, [- @, o! l
/ b/ [4 ]$ f/ W  L/ Y1 k
34.Which of the following is not an example of a carbohydrate?
6 _5 J5 ^3 `0 Z. n. P下列哪一个不是碳水化合物的例子?) |8 b8 a5 }+ X
A:Essential nutrients 必需的营养物质/ @0 D  v6 t0 w6 O+ C2 g1 {

$ ]7 `% }1 c! V: P$ `, M, \& R2 T4 u35.The process by which a liquid fat is made solid is called:
5 O$ E: u3 P$ v液体脂肪做成固体这个过程叫什么
) J5 l$ v) c* N# y! n2 B2 Z5 c8 c, ]9 kA:Hydrogenation  氢化% H* u' X: T( a6 [6 R

6 G" k' W& i9 a0 s0 \0 Q36.Which of the following is not an example of a fat substitute?/ s% O5 G3 W/ |  A; O
下列哪项不是脂肪替代品的一个例子
4 G9 c5 _# y/ }  @7 LA:Acesulfame K  安赛蜜K表+ L3 M' S- c% R4 F7 M0 n
  z) q& X3 m0 X  z3 J- p
37.Health Canada requires that a product labelled "fat free" contain:
, s7 H  Y- ?9 j! |& v  N加拿大卫生部要求的产品标有“不含脂肪“包括:, P3 A- Z1 P! N) b2 t$ C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* y% c& O! x0 j+ e. `

+ D$ g6 n! ^' C; M5 J38.Which of the following is not a problem associated with converting recipes?( G- R* C; o) Z" \7 r8 b( _
下列哪项是不相关联的转换配方问题?* F2 E% m1 L9 a) l8 @
A:Unit cost 单位成本; e  O! h3 G: O) U% N1 u' b6 X

$ e* S3 n2 e0 p8 ^39.The condition or cost of an item as it is purchased from the supplier is called:) b" f% I3 b3 M0 I
从供应商采购的物品的品质或成本叫什么
) U# `6 h) u$ h" {# T8 ^: \: dA:As-purchased cost 购买的费用/ Z  ^4 q7 J9 i$ `( y# N

0 u0 r' R5 @6 ^0 t+ _% |40.The amount of stock necessary to cover operating needs between deliveries is known as:" w* j  h0 h; r/ u* s7 f& M
在新货到来之前用于日常所求的必要库存量叫什么! \; b) Q6 t* W3 |" G* x% w" I
A:Parstock 基本日常最低库存9 G7 {- g2 H% v& o; j
+ M% j1 V0 l1 v
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% @" C* K6 z) H( j$ v; [/ N6 n下面那个缩写是用来表明正常库存流程?
) g/ ~! E: s- X. Z2 c. P8 o- rA:FIFO=FIRST IN FIRST OUT 先进先出
% I6 x4 ^& X9 ^' n0 T/ ]+ M9 Q4 M: \- Z/ E1 Q3 B
42.Which of the following knives is used to turn vegetables?
* k- R/ E- C5 N$ [下面的那把刀是用来打开蔬菜吗?
0 a5 }' W( }" y; W1 [7 dA:Bird's beak knife   鸟嘴刀
' I! q* ^2 o3 E# ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, @6 Q' l# ^3 u8 V

  w: Y8 g; i+ o43.What is an instant-read thermometer best used for?
8 j7 `" Z& L' W6 I8 n/ ~. O5 N) z即时读温度计最好用于那方面?' E# \- Z# D. U
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 |' z: n7 H1 e5 |2 a( |8 P6 a' \2 D

3 X" g! l: W+ r+ C1 O! }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, Y6 L' a( m6 _0 U) g" G下列哪些金属材料受热均匀,通常用在铁板而且非常重
* N$ G& E% C' dA:Cast iron 铸铁0 S$ Y6 K# z9 v$ I
" J' [( ?+ w9 s. w7 O' D
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: l* v2 e) k( W: X1 [' S
哪件装备下面有一个可移动的碗和一个S形叶片?7 S( v8 H9 f+ w7 Z+ z* J
A:Food processor 食品加工机
  G$ F+ X& ^" V3 U; hhttp://www.google.com.hk/search? ... iw=1263&bih=572) D1 [. E. i! W9 Z& O: x

: _- B' O4 y  S" i) S/ d! i; p46.Which of the following is not a rule for knife safety?
: D- y( [/ d# D+ Y" ^" y# R下列哪项不是用刀的安全规则?
8 g6 e  Q) H, I% X* s& aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 \6 U& E5 C, f6 O) y( z+ x6 G0 ^1 z6 q6 q, R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  p6 q1 B+ `% a: U% ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 c5 v" q3 b0 g
A:RondellES
- S9 f4 c7 b1 Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 b6 L: ?6 s5 H* J3 h7 `9 b5 I  x' f: A. l9 R& o) @
48.Which of the following is a diced cut used to garnish soups?0 ~3 e5 [2 ?9 B( ^. k. p
下列哪项是切成小方块用于汤的装饰?
4 e' k* c' G8 j+ ^" PA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: O7 i; B3 S  J; e! W' A+ F' Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, n0 j- Y, ~! J8 t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!!——% e9 |8 I0 |% |4 A4 O" X1 t
A:Gaufrette 7 I4 x4 {6 G& f8 R5 G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" p" V  e% s" j7 \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% w$ R4 d) D4 e4 `# kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 @1 }8 {( G: I5 r/ H% b3 _
1 g6 e! Z2 h3 s) S& Y% Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 g! \( v4 e4 G% x0 F% L
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 }" b. h' I$ G) ?  u# |
A:Cilantro 胡荽叶 香菜+ J" e5 ~" S% A% ?$ P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, E% ?" I  `/ O& G; D

  u3 O) j/ B6 C  ]60.Allspice is made from:
2 {' p8 U- ^/ n- l1 Q 多香果,  多香果香料是什么" `+ D4 e1 Z8 P* N# E, b% z3 w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: X* y% M% t$ N7 T/ R$ x7 K' l* P3 o
A:A dried berry 干浆果
, q8 H" m8 z8 v
# e2 O' O. [( ^7 E9 S/ M61.Which of the following are used to make a sachet d'épices?4 k) a- G$ k2 |% ^
下列哪些是用来做香包德épices?
1 i) Q! x6 f4 {1 chttp://www.sachetcatering.com/: n7 }6 Q- |* r3 p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ Z) O' |3 {# ~8 S' W

# d8 V' _2 j0 p+ o7 l62.Which of the following condiments are not soy based?
+ P$ V6 O$ N) ^4 O" u下列哪项不是酱油调味品的?8 J2 m) Q# D% W0 A9 J2 X7 R; m: g; M
A:Wasabi 日本辣根, C! U' b* E" K: v) w( C

# e4 m9 d9 L/ W% k# B3 W$ S* E/ q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 b$ h5 D0 ?( H: r
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 e/ Q  c, [# J3 J3 x2 {A:Pasteurization  巴氏杀菌5 ^& r8 p5 Z" s) g
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) C0 V8 B2 m# K3 D+ @: v5 x下列哪个步骤是不是正确的蛋清搅打程序?
. k$ A& c! Y" b2 F8 [A:Allow to rest before use. 允许休息后方可使用。
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7 t1 d- P: `  A) F+ V. z3 \  |9 g65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 j, u9 U( \, {, \% |A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
$ O7 Z, A  M+ j8 K* `, L  j: S# C炼乳是一种浓缩牛奶 是去除什么做的
7 e# Z" t, t$ Q3 |& f4 bA:60% of the water 60%的水
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0 N1 Q# h/ d! B/ d( Y. v% n5 C5 G67.A method of cooking that transfers heat through a liquid or gas is:
/ K( ]+ w; M% G2 y2 ?* O一种烹饪方法,通过转移液体或气体是:4 V! ~" A/ w8 _0 U8 s
A:Convection 对流
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3 @- h! }( j3 v68.The cooking of starches is known as  烹调的淀粉被称为# ?( S2 O0 f3 m3 N/ m* j/ P
A:Gelatinization 糊化
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, S8 N% J9 z+ G: W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: |. |$ F4 `3 ^7 j1 X9 u$ \: \7 U9 [A:Braising 烤
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% o, X) q3 |& h! m3 f70.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:& g1 M$ [/ h' x$ T
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
: c9 u* B& }/ w( q: G/ C: }A:Fumet 原汁
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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0 r0 H! n1 u8 ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; r* |2 W& y2 L0 P; U

, i# Y) Z# a. F1 u73.Which of the following is a principle not used in stock making?
7 t/ z& q9 P' G4 ^. I$ c, f: i) Y下列哪一项不是用于制造高汤(低汤)的原则?
/ X& [, Z4 ~7 e/ B  i5 V: cA: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) j' j3 w7 |8 M6 a4 M# I. x: H
A:Remouillage 法语熬汤
+ b$ ~% ?  z# K' \http://www.haibao.cn/blog/post/176242.htm
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