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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。$ @4 O( U, Q$ i& z& X% p  n
( N3 ^) o1 c4 D/ S: 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。1 m( Y$ {4 Z2 N& P$ i  M3 n! M
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
% O0 o. Q& s1 |$ l, E! J" F1.Which of the following methods should be used to determine doneness in a New York steak?) ]  u! O5 F  ?
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)
+ c6 D3 Q+ e& s6 x- d$ }2 vA: pressure touch. 压力触摸
- t% m3 x+ s$ B/ M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! |  y# S. M; ?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, R2 ~/ g1 u! Y1 M
A: acid  食用酸) B& G- S$ ]$ X% W2 F! |$ {$ A; j- _
3.Vegetables are major sources of which of the following nutrients?1 N$ @6 f& C' p5 ?2 D9 ?5 m
蔬菜中包含的主要营养有哪些
# w5 Z" B: X! sA:vitamins and minerals. 维生素和矿物质。9 f4 ?8 R- @6 a( n7 a% [
4.Cauliflower is commonly served with
  ]5 k/ ]5 s$ p6 {" w) D4 Q- a花椰菜(菜花)最常见和那种酱汁搭配
2 N" B: P1 A1 g' p6 e& MA:Mornay sauce. 奶油蛋黄沙司' t/ ?+ p, h0 x0 q
5.Which combinations of products are found in pie dough?
* [. W; n6 L: w3 {' ~2 g" l下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ s9 J$ f& {6 [4 o) \1 LA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- N8 ?% ~# ^6 n& I6The French term for mussels is 法国语青口(海红)叫什么
1 q; d, [$ Z: c$ RA:moules.法语青口,海红: ?4 a  Q$ [' Z8 b0 }- f
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% h- k$ i# h4 OA:faintly fishy. 稍微有点似鱼味# D. W7 d. I+ E  G* p1 Y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 i+ [+ X. M% ^' I" x# g" ?A:2 days. 2天$ Z2 W. B! n) F7 M9 K4 X2 a
9.What are the principle ingredients in ratatouille? ' {3 O7 q2 U. B4 _3 Z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( t6 h6 C! G+ B8 xA:Zucchini, eggplant, green peppers, onions and tomatoes
- i/ u6 `9 Y. P8 M0 f3 @3 m西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 O2 M4 ~9 R# p3 \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 l0 S' w0 k, W6 r" r
A:cook food in quantities that will be used up within 20 to 30 minutes.6 S4 d5 j- V( R
大批量烹煮食物要在20到30分钟内
8 I4 O% m; f2 r9 s. b: E' [11.What person has the authority to issue a Health Permit?
! y) n& k, n) S. P谁有资格颁发健康证(卫生证)。
2 |' W( X  U" E$ }) O' }( GA:Medical Health Officer.5 z" }' B! `% S1 D% J5 e
医疗卫生官员。( t! j, \& U) l9 W/ H
12.For what period of time is the health permit valid?
0 |/ K2 K4 [- ^8 n健康证的有效时间是多久?( l/ ~9 ]) E  B( g. S2 E
A:12 months.12个月& L0 l0 g% P2 E7 e/ v
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 s1 u8 }  d& D- m: G. ]在食物和饮料准备区,通风系统换气的标准时什么
! X+ R) b6 F% I" e* A4 jA:08 times each hour. 每小时8次: U, h+ |% f* h) X/ J1 z
14。The minimum temperature for manual dishwashing in the wash sink is
9 E7 u* e  D- p手工洗碗,洗碗池的水温最低多少度?0 ]9 _/ h$ ]& d. E. j  q' t
A:110 degrees F (43 degrees C). 43度
  |* E/ ]$ I0 R' [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, y, U* F: t" t  F
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- F; h. O2 @$ E9 h4 c
A:180 degrees F (82 degrees C).  82度. E8 ]" a# \$ @- t' @1 s& T8 R
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, W' ]. N6 A* N
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* l$ D" L- w+ ?7 k+ B  O& S
A:en papillote.  法语自己理解+ K6 B3 T* X2 E* Y2 ?8 |
17。Wing or Club is considered a
' G0 j' g! ~: ]( w# F/ q# p翼和CLUB 被看做是一种...1 z  b) F8 a* F; u6 ~! c. u
A:Bone- In Cut     带骨切7 s6 b' v5 I3 [5 y; W
18。New York is considered a   纽约牛扒被看做是一种& K# j% g0 M* r# {4 B; N- u
A:Boneless Cut     无骨切! w. W) ]- I8 s* ?  ~
19.In general, a court bouillon for freshwater fish will contain
1 `4 J  w9 `" _5 t/ L7 ^- w$ 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
: M7 b9 W% p* m% Q! iA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 R# z' \% ]/ j, ?
和做海水鱼同样数量的调味料和香料6 I, u  B3 f# C8 |
20.Anise is very similar in flavor and appearance to* X- E5 R& G5 z& v8 T$ _
八角和下面的那种原料有相同的味道
' M3 E) h- |9 dA:fennel  茴香1 W% j. d. v1 M' H5 g1 m
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ \: E. Q, f! s6 A% Z( n
下面那种原料更像大葱且有平面的叶子" [) P; g0 F" G3 b
A LEEKS  似蒜葱 (这边人叫京葱)1 U) G7 V$ h6 A; |% i  E3 H
22.Which of the following cutting shapes refers to a small dice
; s  l  z% U$ y2 g$ \下面那种刀切形状指的是很小的粒(末)3 }/ X4 Y7 M9 F0 f. L$ `& s  y8 H
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。0 J7 T$ g& G4 C; s; B, h
23.Oil is added to the water for boiling pasta in order to0 \% f9 F0 g1 t$ P
向煮沸的pasta (意大利空心粉 )中加油是为了
! z. r: j3 p# g8 w$ `1 tA:prevent the pasta from sticking and to minimize foaming action.
6 `+ @9 E0 Q$ N& T防止面条黏合并降低发泡。
3 @# T( x2 z# |2 g9 S% `24.Which pasta dish features pine nuts and basil?% C* H( P, {: f! V5 B
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 l' p6 p  l1 e! n, M
A:Pesto.一种绿色的意大利面酱
, d1 v! s" @# L4 ^0 k: `. Jhttp://www.tianya.cn/techforum/content/96/563836.shtml3 i% t8 C& m& {! N: B% d

( \8 M0 z" T+ B$ h* j/ b25.Which of the following is a spring vegetable similar to spinach?' n0 T3 @/ }. C$ K  I4 y
下列哪项是一个春天的蔬菜类似于菠菜?' j" \7 c9 r# T6 u& O- x( y
A:Sorrel. 酢浆草。
* o  {" ^3 Q$ yhttp://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
大型搬家
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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:
# L! ~; l: u2 v: W哪位厨师最早带来高水准浮夸的美食
, F: Y4 H: a8 u- q8 EAAntonin Carême 人名 安东尼·卡罗美
; ~% ~* x4 d# Y% r/ E9 k& }% o% _$ F) F6 V" e5 J5 E
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: ^3 \" }. U+ u2 @8 M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 {1 ?4 Z1 L9 T; w1 s7 p3 SA:Cast-iron stoves         壁炉- _" R# z% p5 j% |/ i9 I8 R
http://www.usstove.com/products.php?id=6
$ N: R, V1 z# a# y( Y4 D; b" }& U) i; M# N
28.The French term used to describe the roundsman, or swing cook, is:! t/ C6 N% L  z( q+ d( D9 V
法国术语,用来描述roundsman,或摇摆厨师是:
- {1 l4 n2 D+ l0 w+ m7 f* f1 yA:Tournant   图尔南
6 c  p- w/ k) ^# q: p4 U: w
' d' C2 o; p" O1 d, K0 W* v: y29.Another term for the wine steward is:  \0 \$ e9 v8 {9 _; I- {& `& Q7 B$ D
葡萄酒侍酒师的另一个术语是:
' B5 f* m  L6 I: f! [A: Sommelier 侍酒师
6 x  c7 H! n8 B# a9 p- K- u* C( k) B7 k$ L  M
30.Molds, yeasts and fungi are examples of a:
( E  j% p( g0 P0 j4 l, F霉菌,酵母菌和真菌是一个神马例子& h: s: c  ?' \& ?, Z$ [
A:Biological hazard 生物危害
) L5 h0 m/ `0 A1 l0 q( B* r
5 s# v3 }# Y( n" N0 h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) l8 U* L  g6 v- Q, V: @
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 Y( C( i! j. f! t1 C8 ]3 B* Y4 XA:40° and 140°F (4–60°C)     4-60度
2 a7 L4 B+ E$ A) b: [7 \& Q' w4 \' m  \
32.All bacteria need the following for survival:$ I) V- @; h& a; s
所有细菌生存需要以下哪些内容:7 K' [; O8 z2 A  q2 ^
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& y+ [; Z5 b; c* d1 r# ]

/ F$ b( M1 A5 r2 U# ?. T7 M, J33.Which of the following correctly represent critical control points in a HACCP system?) w1 b) o3 M3 q' [3 M0 m$ m) w, Q" a
以下哪项正确表示了HACCP体系的关键控制点?
% n2 Z8 r, b6 C( [2 D. DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 ]6 W8 n7 z( F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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0 ~; R5 Y7 S7 C  }, A  u/ B7 b34.Which of the following is not an example of a carbohydrate?
% C: V5 A8 P8 c$ Y5 V/ a' h下列哪一个不是碳水化合物的例子?
4 ?7 w; `; p" ?3 z; XA:Essential nutrients 必需的营养物质
9 U/ y! \7 D, `6 C& N$ u
6 u4 z  [9 @( ~! t' X9 Z35.The process by which a liquid fat is made solid is called:5 h5 g% C6 G1 J3 o
液体脂肪做成固体这个过程叫什么
( a/ X, C) ^2 FA:Hydrogenation  氢化
' b3 Z. k1 d1 w; g
3 j) W, ], v4 }' k* U# y36.Which of the following is not an example of a fat substitute?. G( W' u" f" {, p" I! L
下列哪项不是脂肪替代品的一个例子8 k+ q- h. ?  Y* c$ S
A:Acesulfame K  安赛蜜K表
& z5 V% a# h& o, R$ d. z
, B$ U3 \4 W& a* a37.Health Canada requires that a product labelled "fat free" contain:
2 |5 w) E4 q: O2 \' P! Y加拿大卫生部要求的产品标有“不含脂肪“包括:# C, c5 R( @* _6 B- _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ o! v) L% w' {) |& b% g5 V
( N( |( Z* d3 e& U, [" _* i  l
38.Which of the following is not a problem associated with converting recipes?
9 I' p" U: h5 i  i* Z下列哪项是不相关联的转换配方问题?% S- z6 z9 t1 J2 b2 M
A:Unit cost 单位成本
& I! G2 f& d2 g6 g+ w, ~9 n, h9 L9 m& z3 i( y- q% @) c$ i
39.The condition or cost of an item as it is purchased from the supplier is called:
! a; B! j) \# h& l) N从供应商采购的物品的品质或成本叫什么
* l  b1 Z6 @7 R4 {5 @# P; hA:As-purchased cost 购买的费用
2 X  D4 L4 X, U) a, t
+ q) T8 Q- a2 L) [2 G! t40.The amount of stock necessary to cover operating needs between deliveries is known as:3 a* E) I, ^3 o! R( A' T5 z
在新货到来之前用于日常所求的必要库存量叫什么+ \9 _$ S( c, q0 ~
A:Parstock 基本日常最低库存2 Q+ ]1 x4 D! L1 X

5 L2 n% d) B0 h. C# z41.Which of the following abbreviations is used to describe the proper rotation of stock?
% \2 n: z7 x5 B" q) n下面那个缩写是用来表明正常库存流程?
% a7 \& q& _6 C  M2 P- e) hA:FIFO=FIRST IN FIRST OUT 先进先出+ b9 _  u8 W: H# g0 f
: b7 I" V! b7 b: `7 s0 |( z4 J3 a
42.Which of the following knives is used to turn vegetables?; t4 r: w7 {$ h
下面的那把刀是用来打开蔬菜吗?! e7 \5 N- l3 o
A:Bird's beak knife   鸟嘴刀4 k( w0 d% I* [: n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* b; M, ?% B9 a9 l

3 O9 j3 ^4 }- T6 i; n( m43.What is an instant-read thermometer best used for?
7 [* c, C3 `8 i3 m即时读温度计最好用于那方面?
0 s8 \4 V' x% c8 Q$ A7 R  iA:Checking the internal temperature of a roast 检查被考物品的内部温度/ }8 k8 h( I1 B/ R  M$ h
0 t( l% w- Z6 h4 x( H: `/ B
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ b& i' x5 y* Q: x下列哪些金属材料受热均匀,通常用在铁板而且非常重3 @" v+ o- x% G2 F  _
A:Cast iron 铸铁
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8 u3 r4 O8 D0 S7 q/ G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- ^+ Z0 Y* w4 p5 ~& h, F. U( ]! f
哪件装备下面有一个可移动的碗和一个S形叶片?/ R3 v( t+ J& q) v7 V! d5 t
A:Food processor 食品加工机" K4 H+ E' b. i! Z
http://www.google.com.hk/search? ... iw=1263&bih=572
! O5 }  i( d; K7 Y2 I: t# ?. e/ ?9 R; G; j/ F
46.Which of the following is not a rule for knife safety?
& _" _6 J6 b0 G5 A& Z$ a- w1 M% @下列哪项不是用刀的安全规则?
! m, D, {. z  Z) G- L! CA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) }) C' @0 _0 Q$ r

) o) h7 C" {/ n; |" \* k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 Q6 Y3 o" A# i' c4 k& }5 E
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  d( ~. M. r) J( O
A:RondellES
+ \% z8 Z( G0 [. C0 ]& i, C% |# g. }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( v: x8 f- N) v6 w
+ a/ M( ^8 G: ?+ K. X& n48.Which of the following is a diced cut used to garnish soups?
* J6 L2 H" l0 w3 v2 O& J下列哪项是切成小方块用于汤的装饰?
7 C8 i$ y2 {0 x4 tA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ N4 L; C- _7 G! d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ `, G# W* 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!!——9 W3 ]  @3 ~+ N
A:Gaufrette
! I5 l+ S8 ?/ m. P3 r; E4 `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% N# ^# P7 M2 z4 v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ E$ N! U4 [' r/ b. b$ {/ M1 S! VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: {4 T4 L% S6 D
% d  S& S, c5 D7 U, ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 B% W# ]2 V9 f7 ]0 W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 d& b8 V8 s/ V3 V8 ^7 {
A:Cilantro 胡荽叶 香菜
& C) A/ L7 Z7 T, ?& w/ _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 w" A* l6 {) a# c# I1 W3 T" |2 H7 U- M6 W, x% A
60.Allspice is made from:
6 t4 y2 p6 {6 W' U* U* i! I 多香果,  多香果香料是什么' h: f, |) u) F( @3 i. G# U. Y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 N2 ?% H3 [* F+ [6 F  M
A:A dried berry 干浆果* J# ^1 A+ `' P4 N

9 c; D1 f# G& j7 s61.Which of the following are used to make a sachet d'épices?8 P- F6 `( G" q# K4 F7 u
下列哪些是用来做香包德épices?
$ Z0 |, a/ a- T& [5 ]  ?9 lhttp://www.sachetcatering.com/) R" D0 ~. T1 G, t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 {' q8 M/ x: L
# f6 b9 E3 y0 ]  F5 C62.Which of the following condiments are not soy based?
9 \4 e2 N9 m" `, c下列哪项不是酱油调味品的?/ v$ G/ n8 g/ \8 J4 U2 V6 F  L
A:Wasabi 日本辣根
7 o- K- e" M& b
( n3 d4 T# L6 g) i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  n6 E4 V0 S- ^1 D1 O; g1 Z/ A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:6 Q0 Z) g+ G) |' [: _, z
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
2 N% N& T3 `% |# A下列哪个步骤是不是正确的蛋清搅打程序?( O! A5 F) q2 ^+ Q% C
A:Allow to rest before use. 允许休息后方可使用。
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/ ~' l8 e6 O* p65.The weight of a large egg is between:一个大鸡蛋重量介于:0 |7 [- H' `7 i5 V, I/ `+ T1 i
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
5 j2 S3 W1 ?) K/ v$ @, z8 M炼乳是一种浓缩牛奶 是去除什么做的# v% K3 Q" T% r6 X$ O% t
A:60% of the water 60%的水% U! T3 s, x, S4 b, h1 c2 I
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67.A method of cooking that transfers heat through a liquid or gas is:
* B) c: ~& @+ G; Z8 i. H, l, X一种烹饪方法,通过转移液体或气体是:8 [' v6 _( Z( d; J
A:Convection 对流
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" }( t8 t/ {5 l% x0 p9 e68.The cooking of starches is known as  烹调的淀粉被称为. X2 C. @, J2 N1 E5 X& F
A:Gelatinization 糊化4 a, S. N, Z; H5 Z0 E

1 K7 i5 P- B4 Y7 w/ ?, E( D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ a9 y( M. j9 [$ yA: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:
  J" w! [0 q% L3 sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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2 j& l, a5 }& N; w+ j" t5 i( {- r* r71.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
# |# n  `. a* M7 o+ bA:Fumet 原汁6 {% _: f0 t& z1 |6 [* z
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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( R% n: B6 b) T% x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?. a& }- `4 d/ D1 d5 e
下列哪一项不是用于制造高汤(低汤)的原则?" H8 `* m% P, a9 p
A:Start the stock in hot water.开始在热水中操作7 k) T9 c) u# K) Q& U
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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/ I5 @" d% K! p: Z5 e2 ^9 ~7 Q- g! w
A:Remouillage 法语熬汤
. R4 P  [6 a1 M1 U/ ~9 L& G$ p2 Uhttp://www.haibao.cn/blog/post/176242.htm
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