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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。! T- c: k& S: f5 H0 E

0 n3 l% p4 e6 y8 s* c$ D( @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。+ j$ w9 Y2 W2 ^7 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
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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6 a0 `) }! X) H4 x5 k
1.Which of the following methods should be used to determine doneness in a New York steak?8 k, E' a" }5 Z0 Z9 _, d) @
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)
, g( T/ V. C5 J0 v8 R) |/ uA: pressure touch. 压力触摸# K0 n! c( _0 T% U& G& k
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: m; K# a  G$ E2 r7 ^8 b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
6 _( z; a0 ^0 g" x2 AA: acid  食用酸
3 L# \) k! b) t$ P& o, k1 ?3 x, z3.Vegetables are major sources of which of the following nutrients?
5 o  A0 ^+ g9 d) w( P0 ?蔬菜中包含的主要营养有哪些+ r) P; _* ~& M- G. p
A:vitamins and minerals. 维生素和矿物质。
: J6 |: a, U, J3 ?# }+ }4.Cauliflower is commonly served with
' T3 s3 L3 U* U4 T花椰菜(菜花)最常见和那种酱汁搭配8 N9 K5 Z! V# ^, q1 n) ]5 e
A:Mornay sauce. 奶油蛋黄沙司, T1 S; Z2 ]' Z7 @* O
5.Which combinations of products are found in pie dough?
: f. b1 W7 B7 u下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: e- y, n+ C. q% `A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 o# u/ [+ t: M4 s
6The French term for mussels is 法国语青口(海红)叫什么# U9 A5 p4 r0 f6 j
A:moules.法语青口,海红
; c# _  k; D8 e$ m5 o7 }7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- W, j- D* q  M8 {. oA:faintly fishy. 稍微有点似鱼味
. p& p! D9 ~7 R" c; P* ]% n8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ O, i; P+ S' y3 S( Q! t( @9 ^
A:2 days. 2天. s1 H3 A3 }/ }
9.What are the principle ingredients in ratatouille? / i. F, P% Z8 H/ d  R3 `
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 e4 X/ b( y8 s8 b2 c
A:Zucchini, eggplant, green peppers, onions and tomatoes
2 V- S/ ]3 a7 e# W+ j- m西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 E! \: n, l2 B' T, f10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- k! i4 H1 N) `A:cook food in quantities that will be used up within 20 to 30 minutes.
; Q* L( l8 \( a大批量烹煮食物要在20到30分钟内5 N6 q& b; B2 ~
11.What person has the authority to issue a Health Permit?
8 F7 Q* n  |" u7 {# L& I$ ]0 k: S谁有资格颁发健康证(卫生证)。5 h4 o& C2 O/ d' S* {% a( o
A:Medical Health Officer.) i2 q6 |2 T0 x, F( E2 U7 S" x
医疗卫生官员。) W" ]- w. R  I* E* `
12.For what period of time is the health permit valid?4 f( K& h) p4 I3 c
健康证的有效时间是多久?
5 X" F9 _& l9 C! n; t/ J8 JA:12 months.12个月( y( i1 I6 l& [% r- O' q. H
13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 P  P5 O% v) c
在食物和饮料准备区,通风系统换气的标准时什么
; o& Q. _$ I5 [A:08 times each hour. 每小时8次
0 ?4 z) X9 d. f( Z: t' o4 x14。The minimum temperature for manual dishwashing in the wash sink is3 b1 o# E) ]. ^2 J
手工洗碗,洗碗池的水温最低多少度?
+ G' Z1 R3 ?5 O! OA:110 degrees F (43 degrees C). 43度
" _0 @* I1 \5 z0 k/ n2 D6 S15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* N. }  t: u1 w( y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( M6 z9 |, E  }
A:180 degrees F (82 degrees C).  82度4 z. P6 ]' ~  g9 [7 w. g1 l9 E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
/ I) b0 S9 D! f, T5 T用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 q! L: S( l( a0 SA:en papillote.  法语自己理解
% F4 V7 J% t5 {" J17。Wing or Club is considered a
7 a8 X8 f& \2 l; S; M! J) W翼和CLUB 被看做是一种...
( T6 ^8 J9 e6 s2 SA:Bone- In Cut     带骨切! X7 v7 |. A6 l1 G# z; z
18。New York is considered a   纽约牛扒被看做是一种/ @# i# n3 [6 q8 k, u
A:Boneless Cut     无骨切. x* w/ L) H- [; C0 g/ g- v, p
19.In general, a court bouillon for freshwater fish will contain
$ Z$ i3 |( v6 o0 R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
: L3 B: l3 E  MA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 U- e  X# b; h5 v$ F和做海水鱼同样数量的调味料和香料$ y! v7 q8 d, |2 F
20.Anise is very similar in flavor and appearance to
7 A  H; n- ^, H% j0 K. i八角和下面的那种原料有相同的味道
, z6 w& t5 c+ p* p  ?/ @4 HA:fennel  茴香6 c& ]1 R2 V' q2 ^
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 b9 _% m+ T8 u+ D
下面那种原料更像大葱且有平面的叶子- ~  M& }2 ]: M, h# g9 Q
A LEEKS  似蒜葱 (这边人叫京葱); T+ j5 P, ~  ]9 w  A+ w* E% K
22.Which of the following cutting shapes refers to a small dice
% d& z$ ^5 g2 `下面那种刀切形状指的是很小的粒(末)
* ^& i9 Y% t& H# Q3 R4 m$ W8 WA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- T3 L6 }$ H  @* K; U) b23.Oil is added to the water for boiling pasta in order to: P+ n( q0 T$ G, B5 V+ J5 ]
向煮沸的pasta (意大利空心粉 )中加油是为了
. D1 q) A5 k( F! |# A4 TA:prevent the pasta from sticking and to minimize foaming action.
. U1 X  F* S! V2 n' B防止面条黏合并降低发泡。
& _: n5 A- o$ ^$ Q/ u/ u% r24.Which pasta dish features pine nuts and basil?/ R- j' z, U3 Y! o
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 _, X$ [% R3 E
A:Pesto.一种绿色的意大利面酱 $ }# S3 Q) P: g: |! S7 e7 W! ]! K
http://www.tianya.cn/techforum/content/96/563836.shtml+ @4 u2 U: `5 n/ k4 g+ z% q: G- U4 Y
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25.Which of the following is a spring vegetable similar to spinach?( l6 i) M5 m0 Q. e" }* p# Q% _2 g
下列哪项是一个春天的蔬菜类似于菠菜?5 A) |3 H/ b0 X. F& o9 s
A:Sorrel. 酢浆草。
5 y* q; ~2 d6 Ghttp://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
理袁律师事务所
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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:* c* z6 F0 D# \; l( L( \' ]
哪位厨师最早带来高水准浮夸的美食& `5 G' i3 Y& \( b
AAntonin Carême 人名 安东尼·卡罗美
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$ c% r. C: W) y% W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ R; I7 ]# ?# B3 V8 G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 f' p8 y& P; k) |
A:Cast-iron stoves         壁炉& }. b- q2 Q8 ^& {
http://www.usstove.com/products.php?id=6
9 |# O7 }) Y6 r/ Q/ j! }4 Z( v$ @5 |
28.The French term used to describe the roundsman, or swing cook, is:
* `( a: I# L+ ?5 V+ p: r) P法国术语,用来描述roundsman,或摇摆厨师是:; w3 w5 d/ }% N1 W3 c, g6 ~
A:Tournant   图尔南
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5 O5 A5 L3 b: @; B( l, k- N8 O$ L' s29.Another term for the wine steward is:' E- v) ^; t0 h
葡萄酒侍酒师的另一个术语是:1 p3 z" Z9 P8 |$ s! L, U0 d
A: Sommelier 侍酒师, |& h8 y+ g, L; l+ K9 F

' \5 ^9 Y5 L. h1 [4 X; G# S9 C30.Molds, yeasts and fungi are examples of a:! {9 |( A2 i8 f0 v
霉菌,酵母菌和真菌是一个神马例子  T) O' P3 A2 d) l8 C2 j/ Y
A:Biological hazard 生物危害4 h# h! F. D, e0 U8 w; a

9 ~, |; j( S( r! T: v4 Y! s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 S; x3 p; i5 K# \5 {& ^根据加拿大食品检验局,食品的危险温度区在多少之间:
- o: y9 N9 }0 F; N: m" l9 M6 XA:40° and 140°F (4–60°C)     4-60度& n/ l8 z/ ]( s. h; k/ Z: o

7 v9 t7 Z8 w9 m0 v' N32.All bacteria need the following for survival:
, m1 [! I. P/ ~' c( U  u所有细菌生存需要以下哪些内容:/ [. n4 z6 S6 U' R# ?) u" X
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: @$ {0 o+ `! K- W
2 a' \+ q2 d" n1 G; W3 k' y; a
33.Which of the following correctly represent critical control points in a HACCP system?
+ O% J4 V( L% X; v) I# I% t以下哪项正确表示了HACCP体系的关键控制点?3 a# ~9 f& f& M  O. }6 \1 e8 M$ G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; f; `& R3 [  X6 ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( L6 u8 l/ A9 Q  j. b* Z0 O6 o( D2 n# m) [, {
34.Which of the following is not an example of a carbohydrate?
0 s* E! Y- Q* E7 y$ M5 e/ G下列哪一个不是碳水化合物的例子?
- R& {& ^: t6 y' |$ UA:Essential nutrients 必需的营养物质' [+ @- ^2 f0 r
- Z+ B: m7 }) G, a+ @- _
35.The process by which a liquid fat is made solid is called:/ g, o; H4 l1 W. C3 c
液体脂肪做成固体这个过程叫什么: l" v4 Q4 q! ^
A:Hydrogenation  氢化4 Q) }3 v, ]" `* L( m
, `$ G0 }& Q9 o1 X
36.Which of the following is not an example of a fat substitute?
6 a- s* g4 w. A6 |0 D- z0 G下列哪项不是脂肪替代品的一个例子9 t" V& Y" F" e* v  F  }
A:Acesulfame K  安赛蜜K表5 s+ G  x1 n2 }3 P3 J( H, Q( B
0 Y2 V# Q3 V9 e# A9 B8 O" L
37.Health Canada requires that a product labelled "fat free" contain:
2 S' q" |7 ?3 b; O9 L7 o" l加拿大卫生部要求的产品标有“不含脂肪“包括:3 k" B6 o7 d. J5 q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- z: s! D1 p7 ?1 o, g
+ r4 X; @  c- u% e3 M& u) n
38.Which of the following is not a problem associated with converting recipes?& F  a" {9 T8 _& m2 I( _
下列哪项是不相关联的转换配方问题?5 A9 y. Z: }; C3 H4 M8 M* ]
A:Unit cost 单位成本5 F/ q7 z. f1 n0 x0 v' I& z
8 a# |# ~! R3 @# a$ @  W
39.The condition or cost of an item as it is purchased from the supplier is called:
) I4 s, B6 g/ h, X从供应商采购的物品的品质或成本叫什么+ q2 q: V8 I2 L  N
A:As-purchased cost 购买的费用" v' x6 e5 K  X& v: p/ U1 k4 ~
. n  n" r- P% @) W7 A
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( J. w# H4 v2 {& a" T% d在新货到来之前用于日常所求的必要库存量叫什么
& s- h1 N* @3 j. ?! t$ n3 ]+ aA:Parstock 基本日常最低库存$ a0 G" w, c; F

- A& f. @/ Y2 J1 B3 W$ x+ S- C41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 Z$ _) M5 K  f* e2 v* p% q下面那个缩写是用来表明正常库存流程?
( L* H. O' x/ O. \9 iA:FIFO=FIRST IN FIRST OUT 先进先出; f& p5 {& M: q

; Y8 X+ y1 E' D42.Which of the following knives is used to turn vegetables?2 ~4 n" E# P+ R4 X
下面的那把刀是用来打开蔬菜吗?
( c& T8 R, Q$ z: |+ ?2 {, OA:Bird's beak knife   鸟嘴刀! j# J4 d- \$ R4 Z3 x. l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 M( F7 Z  ?7 a4 j9 J5 L43.What is an instant-read thermometer best used for?6 f! L' G" }& i3 k
即时读温度计最好用于那方面?9 w2 }$ p4 b4 ?4 y1 a
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, _0 m# x% m5 X' s( a
5 [8 r- l- w& G( z2 u3 U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( z2 B9 t9 o# x# F% v  T0 G下列哪些金属材料受热均匀,通常用在铁板而且非常重& m' u. a" _. _1 z
A:Cast iron 铸铁
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* F/ X( M0 L) z, @5 A7 K9 C; D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' u7 k2 p1 `2 O" K, l哪件装备下面有一个可移动的碗和一个S形叶片?
4 z/ {% S# H0 ^( WA:Food processor 食品加工机
$ h- f- H% {$ Q' c" t8 E1 `- Lhttp://www.google.com.hk/search? ... iw=1263&bih=572) d( C: V" o9 |" }/ S8 ]

, I. `; L  o. h5 G3 K46.Which of the following is not a rule for knife safety?/ }: K$ Q. V- S8 v% F
下列哪项不是用刀的安全规则?
* ~/ J1 v) @% rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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  Q8 ~. @$ V! W6 _. f, d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. ]: T' a3 o2 b9 |/ l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! z5 s$ K6 P4 ?: S# A8 e$ PA:RondellES $ Q2 n- P9 i8 N+ j: n# T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 A* V9 L6 b0 o; N

2 N+ r( y  G" C# ~1 _' o( Z48.Which of the following is a diced cut used to garnish soups?. f5 K8 ]9 F5 h9 x; o7 V
下列哪项是切成小方块用于汤的装饰?" s6 O5 P9 G1 o' E
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 B0 W( T1 b& b( n( N- S& P  d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 f. P0 F0 F& @: y/ t; f' 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!!——
# R8 U9 i( }* WA:Gaufrette
2 w1 n& c6 w$ U2 Y/ i7 ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 M5 v3 ]9 [7 F! i- _  M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ a7 x6 k, V+ V3 NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% Z+ F7 m- C# ?% b% T$ |2 K) ]

3 y  M5 }6 d6 \0 J' f2 k0 I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 z+ R# A- t2 r, j+ {4 M
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)& G- L$ E6 H/ `
A:Cilantro 胡荽叶 香菜
* i6 T2 s, B: f3 S0 rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ X( ?- A+ I1 R5 X0 @$ w
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60.Allspice is made from:
, A+ H/ I. ~. e3 S3 M6 D4 L 多香果,  多香果香料是什么& D0 z4 z9 D$ |# s: x+ \; |) \8 S, d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% P' W9 x# m3 H2 s
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ ]9 T' k+ G: A9 Q! }下列哪些是用来做香包德épices?
5 n# b0 T/ ?# [http://www.sachetcatering.com/$ h3 {0 M. l8 R- F3 |: w- U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 s6 H( R# S5 m/ [# q" u62.Which of the following condiments are not soy based?
' P, H( w! [8 R9 Y下列哪项不是酱油调味品的?5 r/ H7 N1 Z: i- Q1 {
A:Wasabi 日本辣根  o3 }, [9 Y. P! I

4 w, l2 E7 a) h; p) A) }' Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 a* b3 D9 I0 T3 q
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:1 C2 k2 c* m1 `: M
A:Pasteurization  巴氏杀菌; e, J" T6 Z- u! N: d

: B+ y. B0 t2 v$ U' p' e64.Which of the following steps is not the correct procedure for whipping egg whites?
5 l, x6 Y- Y: d4 s* r2 v$ E下列哪个步骤是不是正确的蛋清搅打程序?
$ @7 ?; G  c. |A:Allow to rest before use. 允许休息后方可使用。
5 J) _- {( l5 ~$ O
2 i& U8 Q: ^0 R: S+ B65.The weight of a large egg is between:一个大鸡蛋重量介于:- r" s1 j! y% k- r# e  \& @6 E
A:56g and 63g 56克和63克
: j: J6 i" ^/ s' L- V
; M0 N1 z( Z: K9 x" N/ E: |66.Evaporated milk is a concentrated milk that is produced by removing% I: d8 i/ h3 J# i
炼乳是一种浓缩牛奶 是去除什么做的
" O: V- J; }+ t, l1 `* v9 G6 \A:60% of the water 60%的水6 B# A/ z! ^* E! d; o

( b& h  q/ L7 {! P9 v2 U0 O. I! h1 }67.A method of cooking that transfers heat through a liquid or gas is:
; F. O5 Z0 h8 {) H9 V2 K3 p5 w一种烹饪方法,通过转移液体或气体是:
* H" M2 [) [. Z; m) q) V; |A:Convection 对流% {# q5 Y# B6 w9 q. \' }

+ g5 c  }' m# E; E- f$ F! f1 h68.The cooking of starches is known as  烹调的淀粉被称为4 t$ w) S& |# J3 D5 V: m
A:Gelatinization 糊化
4 F; N2 n* a6 D
9 ]6 l/ W3 U! p/ g) T7 _8 F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' z: |  f; G: H3 n3 m8 nA:Braising 烤
+ _* {6 C& e. C. @
5 d  [, z6 V. t1 n70.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:
' d6 ~2 S. J9 A7 SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" f' A0 ]$ r7 }  `1 ~- g  ~4 N8 `9 \
, D' f+ k) ]5 k& y' U5 L
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
5 u" ~) H% x5 L' V) J) q  GA:Fumet 原汁2 `' k$ {) i' j; k. e

$ P# ^/ {; n/ M& m% c72.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
6 D2 I3 H2 _9 k7 W& X) F. v3 eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 t; Y8 y% `; M& E3 u
, q, u* C8 m8 |
73.Which of the following is a principle not used in stock making?  m0 U0 ~, v- b, A0 e+ d
下列哪一项不是用于制造高汤(低汤)的原则?
1 A9 |! M5 A" @! i' [5 V- KA:Start the stock in hot water.开始在热水中操作7 T6 G. M1 j+ D8 x- y. x4 F
3 P. K8 J1 T' b3 L
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
5 Z, a" `+ ~' o  A2 }A:Remouillage 法语熬汤
, e. x& C, o# I+ E4 H$ Qhttp://www.haibao.cn/blog/post/176242.htm
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