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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。
: ], x1 F( D3 W! T  Y5 ^4 V0 F% n5 L9 h
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。, p6 z# Q/ c# B. T! x7 k' K' \( f
另外,我还会找一些资料方便大家学习。
大型搬家
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发表于 2011-4-14 18:39 | 显示全部楼层
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发表于 2011-4-15 20:03 | 显示全部楼层
路过 支持 没赶上啊,但是也过了 PNP等了两年
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 楼主| 发表于 2011-4-16 19:53 | 显示全部楼层
老杨团队 追求完美
发些练习题
) Y$ }$ k% I- \/ ^9 ?9 e+ F& G6 D1.Which of the following methods should be used to determine doneness in a New York steak?! Y/ v3 e# f0 w
下列哪一种方法被用来确定纽约牛扒的熟嫩程度(doneness : 牛扒的熟嫩程度,几成熟)
8 r) e, ]8 P+ p5 y5 PA: pressure touch. 压力触摸
" U  Z$ t3 J* V8 W4 Q( G2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 y4 k8 ?- _& ~8 e$ l+ X3 E3 L防止红色蔬菜例如红卷心菜在烹调过程中转变成蓝色,你需要加什么来防止变色, [, N% c% v5 f9 B
A: acid  食用酸- N4 d) L6 c  J! I/ Z+ }0 ~3 h
3.Vegetables are major sources of which of the following nutrients?
. o/ j; C) x  |' H# y" l: Z# E蔬菜中包含的主要营养有哪些
4 u" S3 D7 ]! z5 V8 W" wA:vitamins and minerals. 维生素和矿物质。, A! P8 V2 C8 m' _! @
4.Cauliflower is commonly served with4 {6 B) E- B) V. A
花椰菜(菜花)最常见和那种酱汁搭配
1 _' r- O9 Y* ^& h) [A:Mornay sauce. 奶油蛋黄沙司
. \) ^% @- d, h5.Which combinations of products are found in pie dough?5 k; M$ Z7 P3 W
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! X: O8 Z/ k  M( e$ _( HA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ @6 l* ^; U# v1 `
6The French term for mussels is 法国语青口(海红)叫什么
/ M) X! Q5 _9 M5 M' WA:moules.法语青口,海红# t" K9 o7 Y* D4 _# n
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 c6 {& @, M, D4 {; s) F. Y
A:faintly fishy. 稍微有点似鱼味$ W8 b0 c# h- l5 m
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 r0 T$ l- G0 U' U  g2 L  t
A:2 days. 2天' n2 l- e8 t2 K2 H9 t
9.What are the principle ingredients in ratatouille?
5 f' G" F, x# A" Y& b: _炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ {' v4 A9 F8 }7 K8 PA:Zucchini, eggplant, green peppers, onions and tomatoes
" F9 H" k' B: W. i2 ~' S6 _西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 ~1 @/ g1 ^! T0 O! v
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. D9 r% A' n9 T8 B7 hA:cook food in quantities that will be used up within 20 to 30 minutes.% i+ M2 Z, p: L" q# i4 H
大批量烹煮食物要在20到30分钟内( d) U4 Q! B- I
11.What person has the authority to issue a Health Permit?
- o: c0 d9 p& C7 F/ N! t  u谁有资格颁发健康证(卫生证)。
+ _: j6 _5 `, X4 hA:Medical Health Officer.# V1 O( R8 O1 Y# p
医疗卫生官员。
+ x# ~; I2 B7 K) _  z12.For what period of time is the health permit valid?
* ?4 k: K: R% B6 V6 n4 l健康证的有效时间是多久?
  l) l( i$ T; K3 O, X1 Y" `+ N4 ZA:12 months.12个月
8 C, o* Q; _  k+ k* {13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 X0 h8 g0 p8 [3 o! W+ G
在食物和饮料准备区,通风系统换气的标准时什么
2 \: x, D; O5 N* ]* w  J7 C; U+ w; U* K2 CA:08 times each hour. 每小时8次
- G% p( o% _6 j1 p14。The minimum temperature for manual dishwashing in the wash sink is
; e! E9 @. R4 N# n- Q5 ]4 T4 v手工洗碗,洗碗池的水温最低多少度?& v% [. t7 h, _; u$ I# O
A:110 degrees F (43 degrees C). 43度( y* H- ~% l1 f7 P" ~. M, s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ c, `* T$ E/ L用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 T8 d2 k8 Y9 Z% G7 r$ k, ?7 YA:180 degrees F (82 degrees C).  82度( ^$ X3 @" t" c
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ @9 h5 d5 V/ p" l) A用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 B. Y) k4 H/ p0 v5 V4 p
A:en papillote.  法语自己理解$ b9 G" z7 [, y" s- T3 a
17。Wing or Club is considered a1 \( d* e$ S$ W4 x! n1 j5 N
翼和CLUB 被看做是一种...
2 [. X! d0 U* _( W1 RA:Bone- In Cut     带骨切
5 D4 V0 U$ G3 N18。New York is considered a   纽约牛扒被看做是一种
3 t: B' q) X. m/ _A:Boneless Cut     无骨切0 P3 }$ O+ _9 h0 u3 v
19.In general, a court bouillon for freshwater fish will contain  `- j$ {, {+ X' T, d
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
+ M5 C* G. a6 S6 v" K. `A:the same amount of seasonings and herbs as a bouillon for saltwater fish." O) z8 |! R8 ~1 ^8 \3 T( ~+ O
和做海水鱼同样数量的调味料和香料9 c* _8 H5 p+ [; J% f8 _; t
20.Anise is very similar in flavor and appearance to
4 O, P( Y7 H! C. ~8 g2 Z0 X  P八角和下面的那种原料有相同的味道  @% y0 \( k- x# R
A:fennel  茴香
' a9 z, V( E( _  j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& k8 e& W$ L+ E: [' q9 M
下面那种原料更像大葱且有平面的叶子
& _$ J; K8 V+ i; FA LEEKS  似蒜葱 (这边人叫京葱)2 S+ l: }2 R2 x% c
22.Which of the following cutting shapes refers to a small dice
- X( H, G( s% c+ E; Q5 X下面那种刀切形状指的是很小的粒(末)3 x: b0 a. X6 e6 t8 [
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% L+ s, l7 i) g# C* O& i23.Oil is added to the water for boiling pasta in order to
1 \  E, Z, y, `9 m3 O向煮沸的pasta (意大利空心粉 )中加油是为了
+ g8 [& Z. C  f! B$ QA:prevent the pasta from sticking and to minimize foaming action.* v7 d% U0 L5 M
防止面条黏合并降低发泡。
0 R# R; z7 i+ B) H& M; b24.Which pasta dish features pine nuts and basil?
3 U$ u& [' K2 ?2 _; }下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ t% y1 H9 X7 {: O9 @A:Pesto.一种绿色的意大利面酱 8 c$ b" \4 L; j# O' ?
http://www.tianya.cn/techforum/content/96/563836.shtml* ^$ h$ d# X6 k+ E9 q4 Y

. d# W  |1 m& L6 C25.Which of the following is a spring vegetable similar to spinach?+ P& u) k' X: c
下列哪项是一个春天的蔬菜类似于菠菜?2 Q* h6 M+ r0 n- q
A:Sorrel. 酢浆草。
) e, ?1 e* s+ Shttp://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:, k" }' ]# `- R8 F3 f$ b6 g3 [+ ]
哪位厨师最早带来高水准浮夸的美食4 c: Y/ |- n8 ?
AAntonin Carême 人名 安东尼·卡罗美
" J+ l9 i+ |* c, r6 `' S6 e, {
* f1 ?( H6 I9 L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. S& V% y5 u2 p4 |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# R# ~# |6 F  d0 A$ J( @( t2 A
A:Cast-iron stoves         壁炉- Z: @; I' j/ d+ o5 I; X" K
http://www.usstove.com/products.php?id=61 E* ~& @. X* C7 r
  w# R& g# U9 P  f
28.The French term used to describe the roundsman, or swing cook, is:4 M* [5 x. G/ `# j: t5 L
法国术语,用来描述roundsman,或摇摆厨师是:
0 u) l+ X0 n1 _! Q  p' P7 n" DA:Tournant   图尔南5 W# U8 f6 M- N* ?' C/ F; }2 v1 U
3 a* i+ a3 w0 E0 p2 t* e
29.Another term for the wine steward is:
& \$ ~* W2 `" ^% [葡萄酒侍酒师的另一个术语是:
6 q6 U. \: V; \# NA: Sommelier 侍酒师2 d* v8 ~) D( N$ k; T/ d6 ]  P& w/ D

) Y7 |  w! n0 i" n+ C( u8 V30.Molds, yeasts and fungi are examples of a:
$ y" h  ^6 t; l' N$ ?, A霉菌,酵母菌和真菌是一个神马例子
+ t9 n! k0 t& K, W% sA:Biological hazard 生物危害8 p) V. k4 \; d, e
; y& A; B7 b* e" `. Z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ ]9 c* C# L7 r0 Y' {) V% t根据加拿大食品检验局,食品的危险温度区在多少之间:. G, Y5 a( Y' O; Q$ k* f. z
A:40° and 140°F (4–60°C)     4-60度, z* k; g8 K9 u( S+ S* D, `; f
$ h6 F3 H) S! [, C/ r
32.All bacteria need the following for survival:5 f7 |7 U9 ^- _' Z+ N7 ]. s4 V5 e
所有细菌生存需要以下哪些内容:" d% W. N# C6 S: _9 V. W  l2 B8 E
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( F+ S( L' m+ z% P$ m* T

8 S: F! w7 B+ L; g4 {33.Which of the following correctly represent critical control points in a HACCP system?' `3 _3 H; h" t; H
以下哪项正确表示了HACCP体系的关键控制点?8 J1 o0 {6 _  P8 E* E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& O$ w( [* f& X食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ b& N3 ]9 H! P  h( d' G" H7 N: G1 M* W- |8 _
34.Which of the following is not an example of a carbohydrate?* e; d. E" X6 _. j7 r
下列哪一个不是碳水化合物的例子?5 _# u% D5 h) }  x9 [
A:Essential nutrients 必需的营养物质
5 o5 f0 Q6 V! I  c( ~; j) N1 V7 C: g# V6 H2 Z2 l
35.The process by which a liquid fat is made solid is called:" ?( t+ J* N6 o+ d! \6 O8 `$ e
液体脂肪做成固体这个过程叫什么
' \7 ^0 E2 f, n: VA:Hydrogenation  氢化
  p0 B0 o" T7 y% j( q9 E. W; D6 }1 C( X% w2 N
36.Which of the following is not an example of a fat substitute?5 f9 |- E& \' d3 V
下列哪项不是脂肪替代品的一个例子
$ I8 ^3 @  y0 AA:Acesulfame K  安赛蜜K表- q  ?; Q: f3 e8 _5 v

6 ^# F: z3 @& T8 \5 R  J1 ^37.Health Canada requires that a product labelled "fat free" contain:- ^, q3 A7 n7 Z+ m! A9 D, X  o+ z+ L
加拿大卫生部要求的产品标有“不含脂肪“包括:: E/ c/ }5 L0 g. p/ e
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! q" g$ n+ W9 B9 p1 n+ y& e: V5 L% U, A
38.Which of the following is not a problem associated with converting recipes?
8 y6 S$ N7 m$ o2 X下列哪项是不相关联的转换配方问题?! r4 T/ C2 y% [/ _# W! m2 U
A:Unit cost 单位成本+ D  ], i- b- ]$ [/ M

7 ], M0 W( v! k39.The condition or cost of an item as it is purchased from the supplier is called:- Y: @9 {* h% P$ ^0 E1 M
从供应商采购的物品的品质或成本叫什么( g! I: I9 k8 P7 [' {* j
A:As-purchased cost 购买的费用
5 ]3 e7 Y, h0 n3 N" m5 S
5 {# q% M& L% M6 ~$ J40.The amount of stock necessary to cover operating needs between deliveries is known as:& ]4 ^% t+ h0 i/ _
在新货到来之前用于日常所求的必要库存量叫什么
0 l0 Y# t! k7 R' j0 B0 O8 hA:Parstock 基本日常最低库存8 {* a2 q1 e" `' s1 j

/ t1 f- F5 Z0 p6 i. k41.Which of the following abbreviations is used to describe the proper rotation of stock?
: N. U+ a* h/ d- d# f* {- W下面那个缩写是用来表明正常库存流程?2 W- s& `% c% s. d$ b! z0 W* i
A:FIFO=FIRST IN FIRST OUT 先进先出
3 d5 [6 E/ {0 P5 R9 d  V' i2 }* `  t) v6 E. q
42.Which of the following knives is used to turn vegetables?# z+ n8 U3 ]* n+ F
下面的那把刀是用来打开蔬菜吗?
4 e  Z# z" \6 t( U2 O/ BA:Bird's beak knife   鸟嘴刀( a) j6 X& v) q; `3 i0 L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! w* `* F  W" M" U, r" Z  Q: M

7 ?; O- u) z: @, L3 c9 _+ H2 O43.What is an instant-read thermometer best used for?4 B6 C: E+ h# P4 l. c" W
即时读温度计最好用于那方面?
/ _# b3 r0 D! o& S' EA:Checking the internal temperature of a roast 检查被考物品的内部温度# ~0 s' G" }) L2 B
( Y# r2 e; [- {7 D; {, D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& H7 P7 Z9 F3 Z: e# u  p1 ~; W- Z下列哪些金属材料受热均匀,通常用在铁板而且非常重
" g( W9 ]# t$ E0 KA:Cast iron 铸铁* U9 _' b$ {/ k1 l
/ k3 N( K) k( b8 F, [* J
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# l$ w! K! {! W$ F. Z, Z1 \哪件装备下面有一个可移动的碗和一个S形叶片?
$ t" f* L: k; Z! ?$ I3 \4 pA:Food processor 食品加工机
- K3 y1 N( d2 W4 B, hhttp://www.google.com.hk/search? ... iw=1263&bih=572
# O" @  `- E+ J
& T% ^4 w( v' [! o; d46.Which of the following is not a rule for knife safety?8 {! V! v) e2 {: F' B0 ?
下列哪项不是用刀的安全规则?+ W2 a& W1 D( S: j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" F" s3 [4 F6 l+ g8 v; \- z1 d/ r! `8 o' J# b) U
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" n8 N$ D8 A! }; g+ _" Q; \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 T  y; q6 b: c% dA:RondellES
5 l" V% E4 `1 b9 [# i' C4 j7 ~' ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
4 n% B$ d+ V8 Y1 s
+ P* D3 _2 a9 N4 U' u; d' Z48.Which of the following is a diced cut used to garnish soups?8 Q4 }3 @6 ^7 ~5 J) z, X
下列哪项是切成小方块用于汤的装饰?1 T0 l6 ^2 t) p! C9 Y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, c9 M+ t7 ~! {, h+ \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  \; H2 x8 }3 A/ r# z  P) I- z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!!——
+ N  p. @0 s6 O6 iA:Gaufrette : }2 Z3 F3 W- a' z9 b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& E* h, K" q* O/ f& U/ [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! E* i/ }% u) B/ M7 [2 g1 UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% G1 k! I, _. |1 p* ]" }9 a$ T

2 }+ @% u' x: @& c* k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& o5 y6 T/ v+ B) z& U$ b/ 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)
# P( ~: }1 k: p* IA:Cilantro 胡荽叶 香菜
6 x0 `( Y) J  I- Y1 zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 }: N  K' ^+ |$ @% l8 {
! |* a9 U7 ?: O& P60.Allspice is made from:
0 l8 }6 E. V# n# S# b 多香果,  多香果香料是什么
5 l  K! A, O; O" X5 |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 X4 O4 A. x# l% U
A:A dried berry 干浆果
; R- r/ K1 k) c  _  E1 c# z2 M0 `9 Z+ f! U; F4 ]; b
61.Which of the following are used to make a sachet d'épices?
) Z2 ?' ^) R( f5 G4 Q. G下列哪些是用来做香包德épices?
1 I3 n9 }; M/ K" H. {& A4 j9 [# t. Chttp://www.sachetcatering.com/
; ]+ q& h3 F9 \3 r8 qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, _" b) Q" w; i2 ^
3 S6 ^0 T* K* F. D1 l% p+ [* E! I$ N# D
62.Which of the following condiments are not soy based?, Q8 k9 i! s# C$ `+ j# B
下列哪项不是酱油调味品的?3 ~* t. o, X8 W; ]
A:Wasabi 日本辣根3 @* I% X% T$ n8 e
" S3 X; o& ~* E8 p" p
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 n" `7 I( c- T+ ?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:+ @, l" L& x  V* \
A:Pasteurization  巴氏杀菌
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' n* c! S6 Y# q* n64.Which of the following steps is not the correct procedure for whipping egg whites?6 x+ b, B& n9 l4 T
下列哪个步骤是不是正确的蛋清搅打程序?
% f. z$ G/ }2 @( ]A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:9 |7 x% H: Z* m# I, m( T' [; K4 T
A:56g and 63g 56克和63克, s5 @0 a& p- b# V2 z7 W' z. v
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66.Evaporated milk is a concentrated milk that is produced by removing
; a  L  s! w2 L" r/ i" e1 n炼乳是一种浓缩牛奶 是去除什么做的; s, f8 b% b# Y* j( ~; ^7 [4 _
A:60% of the water 60%的水% r7 x5 w8 b7 Y# ~" f
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67.A method of cooking that transfers heat through a liquid or gas is:
) t8 T1 t/ {/ b" s一种烹饪方法,通过转移液体或气体是:
6 y8 a; g, C1 L: [A:Convection 对流: I" R) h4 N3 [! O9 K' R7 n
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68.The cooking of starches is known as  烹调的淀粉被称为1 w9 y7 H( V) l" M: {# [% r+ f6 f# T
A: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?
1 _; Z8 `/ Z7 J# a$ W- NA:Braising 烤& o5 I* b9 h, O

0 j* e5 g4 _2 Y- M) b1 e70.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:
2 _1 M9 c9 G5 {+ j) a# C5 EA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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# t% @6 u* ~, W9 I0 J- Y71.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
$ s  V( @2 |. N1 ~) J/ {/ E9 \$ bA:Fumet 原汁# v( S& c% z% ?: u# x6 f6 M+ V
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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2 ?! U, n1 x* }1 Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 F7 b( O9 V7 q& [1 ~  L: l! S73.Which of the following is a principle not used in stock making?
- g% P1 O7 S. U  z下列哪一项不是用于制造高汤(低汤)的原则?
" P/ ]2 ]. q4 ^A:Start the stock in hot water.开始在热水中操作% `( x. |  G% x. a

# `- U4 \/ ~: Q( b# W) Z74.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 W1 T" _0 ?  k( l! p! {
A:Remouillage 法语熬汤1 M6 g. X/ C  c! [
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