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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。% Q( V; r1 @1 q) b: Y1 J+ g+ ~
9 f+ b$ K3 H+ G7 `6 @
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。
3 W" S" q6 i% s% F; P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
3 k& a' J/ H( F: n3 \9 Q- F1.Which of the following methods should be used to determine doneness in a New York steak?, x/ D; @1 g) B! g. }) x4 @
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)
# ^5 S3 g2 I* ^A: pressure touch. 压力触摸& z) Q! L3 Q5 ~
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 ?! Y$ W4 o0 ?# e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 K  Y3 @& f& ]9 \0 w7 yA: acid  食用酸6 ~+ F  S: F' B% S  t
3.Vegetables are major sources of which of the following nutrients?9 [8 U' Y* Y1 g( Y, l, z# e$ B* c
蔬菜中包含的主要营养有哪些  C" W& |0 E; W7 P4 h/ ?9 }; V
A:vitamins and minerals. 维生素和矿物质。
0 B+ s" m5 R% W5 X! e4.Cauliflower is commonly served with  D9 l1 U- u% {- v" g( y
花椰菜(菜花)最常见和那种酱汁搭配+ W( R7 j. f8 j& |
A:Mornay sauce. 奶油蛋黄沙司
  X! ^0 n9 B: v+ K5.Which combinations of products are found in pie dough?
0 p" y4 \8 ]' J, A0 P+ m/ I下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 L& L! K- y! x) a" G% AA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, s7 [, P: ^! C; n/ u! g
6The French term for mussels is 法国语青口(海红)叫什么3 }& r( x3 a1 A- h+ y" K6 u9 R- E
A:moules.法语青口,海红
- j/ ?' r! G; \1 X- O7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& W7 `7 O  `6 i7 YA:faintly fishy. 稍微有点似鱼味
" P9 n, C6 \0 G+ |8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 F( O' ]7 R( A* [A:2 days. 2天
0 Z1 G" b! [: B9.What are the principle ingredients in ratatouille? $ ]$ V% F$ I; s$ j  O/ _6 D' q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% ^# f) Y, u9 ~* d$ a2 M" t; ~! m  R
A:Zucchini, eggplant, green peppers, onions and tomatoes
* `1 g4 V- D0 `- A2 j. w, J" Z8 b! _西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 m8 q3 i; H1 \
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! ^5 O3 }# [0 G, x% D9 UA:cook food in quantities that will be used up within 20 to 30 minutes.( i9 H/ X5 u, E4 Y
大批量烹煮食物要在20到30分钟内
0 T' V. g- Q; r3 d11.What person has the authority to issue a Health Permit?
* [3 c& D. i8 o- z4 a; X4 u* ]谁有资格颁发健康证(卫生证)。+ b/ w7 E: L! l
A:Medical Health Officer.' _  |- l+ R6 l& j8 d- y- W1 l
医疗卫生官员。0 y, O9 A6 A  j: s
12.For what period of time is the health permit valid?
, W! E$ B# t- p, h2 f* Y健康证的有效时间是多久?
; o" K2 }3 O8 C  j% l0 pA:12 months.12个月
  \/ ^- o; _* l0 \  k13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 T* |# q; Z5 K. s
在食物和饮料准备区,通风系统换气的标准时什么/ j7 ]. m! H2 g" r- A
A:08 times each hour. 每小时8次
+ k5 f* z, i8 U/ q- }: _4 i% y1 S( o14。The minimum temperature for manual dishwashing in the wash sink is7 l7 Q! f+ }/ @4 r5 ^
手工洗碗,洗碗池的水温最低多少度?3 ~! y( _- M5 ^; X9 h0 X
A:110 degrees F (43 degrees C). 43度5 G( r7 y3 c% I9 N* A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, ~& A0 N( L% k' b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ \: A1 F# |% A2 o
A:180 degrees F (82 degrees C).  82度
: }/ C. Q# N. }4 `# D16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& ]3 o# d; _$ n6 V4 {
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 J# z! _' _6 r: q! _8 P2 S
A:en papillote.  法语自己理解
' h: k& h' k& p; v# L6 Y17。Wing or Club is considered a
0 `! s8 Y, e. I, q翼和CLUB 被看做是一种...
( }9 S- K2 d6 r8 Y/ CA:Bone- In Cut     带骨切
$ K) V- E0 [) c8 \# [- A2 i18。New York is considered a   纽约牛扒被看做是一种' L0 `0 p9 u, b" N
A:Boneless Cut     无骨切
9 U/ \5 D# x" g7 p8 j. l) C4 N. Z19.In general, a court bouillon for freshwater fish will contain7 X$ n5 e% r8 F1 M1 T- 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: g2 x' E* D: `' k% l9 ?
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' y7 Q6 H. ^( d( F: H! W和做海水鱼同样数量的调味料和香料
- l) a. p: ^8 Q$ f. `4 w# S20.Anise is very similar in flavor and appearance to
, O. f7 f' v5 _9 j4 }$ o# u( }, N* W; R八角和下面的那种原料有相同的味道
3 b1 t- d5 k  q# V$ g6 N1 MA:fennel  茴香' K2 U% P8 l# J! Y1 d5 x! A
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. }& T0 o; d8 u) F下面那种原料更像大葱且有平面的叶子
' |+ ?. M1 K2 SA LEEKS  似蒜葱 (这边人叫京葱)
( O4 q; x  X) n( U22.Which of the following cutting shapes refers to a small dice
" |8 L% i+ Z0 N1 R+ h下面那种刀切形状指的是很小的粒(末)
6 Y$ a* U, e9 I( jA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: f. E6 x: \6 R! p" @6 ~' \3 X' r23.Oil is added to the water for boiling pasta in order to% e: n0 E9 n0 n: J( _
向煮沸的pasta (意大利空心粉 )中加油是为了# K; f& ^* m$ p& O
A:prevent the pasta from sticking and to minimize foaming action.
; S" @% a1 _1 R+ X1 H防止面条黏合并降低发泡。
# `9 _1 m2 L3 l) `2 }24.Which pasta dish features pine nuts and basil?
; O6 W! L% Y5 o# `! j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* [" n; X2 c% k; J
A:Pesto.一种绿色的意大利面酱
% |# d! `* e8 e9 |0 v. thttp://www.tianya.cn/techforum/content/96/563836.shtml
4 a% h7 ^' O1 |# u4 a1 A* N& @& t& J& K: {5 G; O9 E' p4 u
25.Which of the following is a spring vegetable similar to spinach?
8 c: V- X) {% P! y* z( q5 C/ L下列哪项是一个春天的蔬菜类似于菠菜?# r* S( B. v3 ~3 N/ t
A:Sorrel. 酢浆草。
* z1 x5 H. @( \7 i, Chttp://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 b" w7 [3 M1 B哪位厨师最早带来高水准浮夸的美食
0 H" d) x4 `" o/ `9 s6 A$ `3 h& v7 jAAntonin Carême 人名 安东尼·卡罗美% V& ^: B2 I9 J$ n2 G. X3 N8 l

# T! G/ A! g+ U8 K( O+ d6 j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ t7 O) F9 u1 l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- @: |: ?' P! ~6 mA:Cast-iron stoves         壁炉
) Y5 z4 V% Z- A# h% Ohttp://www.usstove.com/products.php?id=6$ T3 g! b* E1 ^# F; l

4 a  K9 a2 g" k% L8 D/ n7 _) j2 v28.The French term used to describe the roundsman, or swing cook, is:
; p' V. r) _: }; r法国术语,用来描述roundsman,或摇摆厨师是:+ s3 u2 i( q2 q  l- }7 }, L: n
A:Tournant   图尔南
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2 U3 B. d# s( P/ R29.Another term for the wine steward is:
4 N$ g& g9 @7 ?/ k, A5 `/ W+ U葡萄酒侍酒师的另一个术语是:
/ A6 H) A; K$ [/ K+ {$ iA: Sommelier 侍酒师
4 }+ f) d2 G# v5 p3 E' A& Z) \
$ |' d, \7 O" R  n30.Molds, yeasts and fungi are examples of a:
/ f$ a2 `3 G* s1 T( I1 _+ x' H霉菌,酵母菌和真菌是一个神马例子! D- u" h# `6 ?/ y
A:Biological hazard 生物危害
0 v1 `9 O% S# L2 s2 B* q/ S
, M; C; Z* T0 v& Q- }5 @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& i6 ]( x, }2 }+ T根据加拿大食品检验局,食品的危险温度区在多少之间:
0 P  U) [2 L+ e4 A7 VA:40° and 140°F (4–60°C)     4-60度# Q! ^! R! C: q5 T! P% _4 f& o

: A! V6 |/ N$ r5 T1 j7 o32.All bacteria need the following for survival:4 y: C( x" b. c+ F' z3 S8 j- S5 {; v
所有细菌生存需要以下哪些内容:. `( y6 X3 Q! j( l. C; U
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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7 E- q7 x, i! H, x, l: S33.Which of the following correctly represent critical control points in a HACCP system?4 w2 o" y/ R' ]5 M/ o+ |4 R6 N
以下哪项正确表示了HACCP体系的关键控制点?2 Y$ j6 ^: G( Q- W/ }# T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ u* {, Q1 Q( X食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ d. n' o2 \" P3 K; f

9 Y' T4 j2 i& Q: n3 F34.Which of the following is not an example of a carbohydrate?
- D( v) {$ `  K; h0 s% r  o& r下列哪一个不是碳水化合物的例子?2 z, [* i0 Y6 Q$ p
A:Essential nutrients 必需的营养物质
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9 o( F0 {0 s7 i# n: X35.The process by which a liquid fat is made solid is called:
/ K9 S7 e: R8 t: _7 K液体脂肪做成固体这个过程叫什么: \$ z& o: v0 k9 R3 d4 V2 C; B/ Z
A:Hydrogenation  氢化
/ T5 q0 k5 Y, b% f! q  g4 G* T6 X* a, y- Q& j
36.Which of the following is not an example of a fat substitute?9 g# d$ X  g! |( q( }; @
下列哪项不是脂肪替代品的一个例子1 a; K& Z. o7 Z+ |5 _  D2 }; e% X
A:Acesulfame K  安赛蜜K表
# j6 H% c$ p" u0 W0 T7 I0 ~9 |/ Z
# F! n. J) y3 t! o37.Health Canada requires that a product labelled "fat free" contain:
: I8 y- ^+ S/ z! y加拿大卫生部要求的产品标有“不含脂肪“包括:& s. h  J- \% D% ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" [% C- e: I. k0 d! F! E5 ^. D; @& x& [  Y* D! L6 Y9 p
38.Which of the following is not a problem associated with converting recipes?
5 ?# k3 H: O2 y下列哪项是不相关联的转换配方问题?
0 @# W5 p$ D* C7 H; mA:Unit cost 单位成本
) C0 F9 O0 O/ ^" Y. s  V% X" O6 K& U
39.The condition or cost of an item as it is purchased from the supplier is called:9 m( u7 ]; c& ]4 V0 A4 ?5 Y
从供应商采购的物品的品质或成本叫什么% A# p5 a! e  }# R
A:As-purchased cost 购买的费用
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5 V7 O& h7 O! B: C40.The amount of stock necessary to cover operating needs between deliveries is known as:
! F& K' W/ E7 ^" z- u# X& S0 C; c在新货到来之前用于日常所求的必要库存量叫什么) g" ?) _! A% J+ t# |* s# f+ ~
A:Parstock 基本日常最低库存
5 }5 x% P+ S$ X% V6 j; ^3 ], n' U! V& y, A( q
41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 z7 [$ l: f1 J! i' B下面那个缩写是用来表明正常库存流程?5 m! V1 M$ Y6 A. l  d  @
A:FIFO=FIRST IN FIRST OUT 先进先出% n+ |1 s8 Y* J6 S) c3 a
; F4 u9 O$ o& j3 n
42.Which of the following knives is used to turn vegetables?
0 \# {) q0 ^# J- I" m下面的那把刀是用来打开蔬菜吗?
" K; [8 E  `2 @( U: D1 {+ D" XA:Bird's beak knife   鸟嘴刀: p9 W; k+ M' L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: |6 ^7 o! a* W& |& f
5 p( H4 ]. [. {; U* i. `# R( Z
43.What is an instant-read thermometer best used for?
7 z, ]  ?# w* x即时读温度计最好用于那方面?* E7 f. z$ l6 j+ c4 O( ?4 k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
: a+ q; }& p! x3 e8 W8 j, c* @8 i- k
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! b3 S: b% J: L! ]6 I
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 E6 u* M* t$ _- i3 c! Q0 g6 y
A:Cast iron 铸铁  b8 I+ K( x$ x
4 l! r( w+ E% B  L2 o. u! x
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' E0 C" p( A; {4 b哪件装备下面有一个可移动的碗和一个S形叶片?: |+ ^; {6 y1 e. q  |" [
A:Food processor 食品加工机4 K4 R7 H: a, h8 h7 S
http://www.google.com.hk/search? ... iw=1263&bih=572  R# D7 ]5 H( g; U

2 Z; E3 r% H5 X4 T) m- w9 T: F46.Which of the following is not a rule for knife safety?4 _: a+ I+ b# \/ t; z* P5 k
下列哪项不是用刀的安全规则?* `' {  H: `  a2 g  v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- a. j4 X" ~- B7 ?- Z1 }4 x2 w

- G7 w+ `# o7 n4 s  O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 P1 u  q- q# C: E# V3 w: p; k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ ?# Q. q# h: j+ ~/ dA:RondellES 0 t4 c9 N3 ^! {& n' i5 c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 D' o5 J0 D+ H( i

$ d) ?: E, f4 {1 i48.Which of the following is a diced cut used to garnish soups?
* h; M5 X( r2 ?; t3 T2 x, X' V8 U下列哪项是切成小方块用于汤的装饰?
8 l3 T* n( G; H: |) h: s. J5 A$ d7 H& DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. u$ ~( C7 L2 |0 v! Q" N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 i. V1 q% N: t/ _5 G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 j0 f. O' `. h6 @A:Gaufrette
+ I+ u! A" x& l8 _* _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- q7 a& F" @' [7 l1 j2 Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ Q* N( O4 n; F$ B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 E' w9 `( ]1 |9 v0 E( ~

) H0 Z9 Y9 R% ~; X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 p1 v' c7 Z7 r: 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)
! K9 q6 Z( r+ J7 oA:Cilantro 胡荽叶 香菜
; |5 y- F7 |. d) c  Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 @7 p  ~: m7 G5 d2 \  i
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60.Allspice is made from:+ g4 J. p# H2 v* l2 _* b$ E! }
多香果,  多香果香料是什么* S9 f1 t8 x" Y( v( C7 t" c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 O+ ]# h! }, l) l$ u# p( PA:A dried berry 干浆果
8 B# S8 M9 r0 V( K9 i4 J$ @
$ E1 s$ F+ [% o3 T4 U; d( J- h61.Which of the following are used to make a sachet d'épices?) P- C4 C3 o' k8 L, g. M! D$ e
下列哪些是用来做香包德épices?
3 }8 P; i9 x. L: n( Nhttp://www.sachetcatering.com/
- R; R. }/ ?& h9 t& s1 WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 |4 F7 W8 q# G0 t5 _) j* b+ f# h$ l6 e- W* s6 {
62.Which of the following condiments are not soy based?# Y+ H! T) Z: G* }% k# P
下列哪项不是酱油调味品的?& n0 Q- C% H3 J* a: F4 X+ h! l
A:Wasabi 日本辣根
7 W  `7 n5 z6 m
- V: k) X" ~) F8 ~7 |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 w5 [2 Q4 t2 x9 m, U2 K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:
" O0 n7 p$ b. g+ fA:Pasteurization  巴氏杀菌
3 H3 n7 Z3 d: d6 s: u# N2 ~( W: x& Z2 n! A; y" a+ f" m
64.Which of the following steps is not the correct procedure for whipping egg whites?
) h  p; O% n0 D: A8 l下列哪个步骤是不是正确的蛋清搅打程序?
1 @8 N2 P  b; C# }8 K' RA:Allow to rest before use. 允许休息后方可使用。0 \9 i- }. |4 K/ J( P
& J0 M; I( _( t) c( y) k' p
65.The weight of a large egg is between:一个大鸡蛋重量介于:
( I/ H! D) K  G4 H0 ZA:56g and 63g 56克和63克
9 Y5 T/ Y2 }1 _+ N7 z4 O. A; k. K% u* d* h2 l4 Q
66.Evaporated milk is a concentrated milk that is produced by removing
) @# ^0 Q$ s: H6 }: H* W炼乳是一种浓缩牛奶 是去除什么做的5 P5 k( q9 t0 Z
A:60% of the water 60%的水. ^/ v# k3 c2 P8 U" b0 T: Y6 U
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67.A method of cooking that transfers heat through a liquid or gas is:% @: Y0 z$ C% J& Y5 G5 L
一种烹饪方法,通过转移液体或气体是:
2 {# V1 Q1 U$ y) k- U) AA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
5 i* F& q& h% ~* S3 v0 _1 T/ nA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 t. S7 L% g" `8 {2 r  u
A:Braising 烤! ^7 n+ \2 R5 E- J) o. ]

, W  f, ]2 w2 w4 N) v$ K; K70.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:* P( ~5 B7 q3 I$ J8 X5 v% D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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% ~' `3 |: R; k; j71.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
2 G8 _# d. j& [" c! V: hA:Fumet 原汁/ C# v' ^$ F- c+ H" @; `
9 n- q; g$ V- K3 g1 m5 w( A
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
' N$ H0 K; g; fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 f1 ?* `2 w# a4 [; Y% V

8 Z/ f0 i( F6 g4 Y- m73.Which of the following is a principle not used in stock making?
- P7 ^0 h) Y9 B# I1 u4 G6 W下列哪一项不是用于制造高汤(低汤)的原则?# J) p2 e4 L9 g1 s% D& A3 k$ M
A:Start the stock in hot water.开始在热水中操作$ i: w) V, }" S. f: t$ T* F
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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
$ M$ v+ A# x& K2 sA:Remouillage 法语熬汤
# J6 A6 s5 F" t5 i: |2 dhttp://www.haibao.cn/blog/post/176242.htm
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