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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。
( A/ m7 v6 W" N
3 r7 U6 O7 I9 }% }  A- a* ~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。
# y& ]! f: K7 p8 y2 @7 k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% M* R7 i" o2 S8 q% X& B- [3 j
1.Which of the following methods should be used to determine doneness in a New York steak?" ^" `! j6 o% G1 a& N; e* e# A5 a
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)
# a6 `6 v" T" X3 e+ X1 |: HA: pressure touch. 压力触摸' q% r( q2 p  J1 L5 e6 H
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' O; p% b2 n2 n' k* }: g" u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
( X& B/ P7 @5 H! F' l$ k" |A: acid  食用酸" i. F& ]$ D* M& L  ?
3.Vegetables are major sources of which of the following nutrients?
+ S4 c! V  ~6 z, A. \& P  }2 U蔬菜中包含的主要营养有哪些
; C( M) d6 M1 ]. _A:vitamins and minerals. 维生素和矿物质。- y& ?7 ~" A5 E# d
4.Cauliflower is commonly served with/ O- e7 i) E! F: \4 M5 L
花椰菜(菜花)最常见和那种酱汁搭配
6 K) s; T' L. s! q. W* bA:Mornay sauce. 奶油蛋黄沙司6 Y$ ]4 ~( F9 H1 e
5.Which combinations of products are found in pie dough?" l. L; e$ x7 h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 R( x8 l# V, Y/ pA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, i1 X  K) \. V  |% c6The French term for mussels is 法国语青口(海红)叫什么6 h# N0 a% T, {5 g( R
A:moules.法语青口,海红
3 g6 l2 l3 m7 \  R7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  J* W6 P8 N) L
A:faintly fishy. 稍微有点似鱼味
* r9 g, @. v+ ?6 c0 x% P) ?2 C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: }0 _, x  ~+ g+ ^7 _A:2 days. 2天
1 t& i1 |' ~  e# l: ]" v, ?3 I9.What are the principle ingredients in ratatouille?
8 J2 ?% Y, M0 A3 v炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! ]' Z) Z2 `7 G& \8 f! W, g1 k6 MA:Zucchini, eggplant, green peppers, onions and tomatoes' m1 U# O" Q9 N/ {2 e* ]
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 r2 `9 Q) d. r
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" L) M0 P1 i& @A:cook food in quantities that will be used up within 20 to 30 minutes.
% J; J$ Z4 n( G  g. p大批量烹煮食物要在20到30分钟内
4 ^- K% f- k1 Q  t: R- Q11.What person has the authority to issue a Health Permit?% U4 _4 N- ]" _  E2 w5 N: {" _
谁有资格颁发健康证(卫生证)。. Z0 x8 r5 x2 x, r' ~( x
A:Medical Health Officer.
. w) `4 C6 y4 P# D4 Z医疗卫生官员。
% ?: E. y$ O/ p9 b3 y12.For what period of time is the health permit valid?# o  O9 J+ `2 G4 ]5 Y5 `
健康证的有效时间是多久?
% E+ ^! @9 e& c5 f/ [9 Y- BA:12 months.12个月
2 b* ~* P4 c7 ~5 p7 Y4 r; g+ h. B13.In the area where food and drink is prepared, the ventilation system must be able to change the air" m: A( o) A1 E2 p) Y
在食物和饮料准备区,通风系统换气的标准时什么
1 Q2 t1 i- q. D7 t* @2 @A:08 times each hour. 每小时8次
; p2 y4 L) l! B  k: v+ ~1 p, K" M14。The minimum temperature for manual dishwashing in the wash sink is1 u2 H7 M) b2 Y; k" B
手工洗碗,洗碗池的水温最低多少度?+ S% @3 x. }% b, F' F& Y
A:110 degrees F (43 degrees C). 43度$ r) R& K# k, R7 d, v9 g* \
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# j4 Y$ n8 S# \& A4 _" d5 k7 b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 Q# I8 y2 a% w/ d& v- _
A:180 degrees F (82 degrees C).  82度
. q$ ^" o* L+ }' B- b- @$ n16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 d/ j  n' A0 N0 l( L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 M: j9 R( u8 X: A9 G
A:en papillote.  法语自己理解
' H* Q- e" G: k+ m; H$ r3 e/ c7 Q17。Wing or Club is considered a9 `  q- c7 E: e& \% G
翼和CLUB 被看做是一种...
/ C+ W: z8 [4 P. F/ K: FA:Bone- In Cut     带骨切
& d( }  `  T4 }, v% M0 u6 W18。New York is considered a   纽约牛扒被看做是一种7 F6 {& c* A8 h5 Q" H9 {
A:Boneless Cut     无骨切
. J" F2 F$ ^5 c) j) t6 J& V19.In general, a court bouillon for freshwater fish will contain$ _6 |; e9 F( g* g& E/ M0 [
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
: T$ W7 v7 g( x) i- HA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ g3 K1 }$ `5 |% ^( z: o% U和做海水鱼同样数量的调味料和香料
$ U  e9 W- w5 L8 Q$ a! n; V20.Anise is very similar in flavor and appearance to% q! d5 C9 q: F5 d0 e: k; v
八角和下面的那种原料有相同的味道
$ V( c5 g6 q8 HA:fennel  茴香
: {) H  V/ _- `6 N0 G+ w' r6 @21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 A: ?$ O1 X9 P' ^6 J下面那种原料更像大葱且有平面的叶子
8 }, Z, h! Y" `! S. |A LEEKS  似蒜葱 (这边人叫京葱)% ~# @; P$ w5 p7 X/ p2 \
22.Which of the following cutting shapes refers to a small dice
& ^2 D% I  \' o) o# u下面那种刀切形状指的是很小的粒(末)
0 B9 f# v* [& k0 i( }A:Brunoise. 法语: 粒或者末,先切丝在切成粒。) O" q* w7 f8 z. ?6 r
23.Oil is added to the water for boiling pasta in order to* {% H; z9 J. H, N& U. u. S) O( |
向煮沸的pasta (意大利空心粉 )中加油是为了
7 z3 D, e2 h  qA:prevent the pasta from sticking and to minimize foaming action.1 L/ ?) e# ~, o* U
防止面条黏合并降低发泡。5 B/ ]8 M7 B9 l$ B0 l
24.Which pasta dish features pine nuts and basil?
* L% x" U) c! i* |3 y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ S2 A# ?; F) _! q7 d" z! \( gA:Pesto.一种绿色的意大利面酱
3 O6 o1 }# M) ^% C" M( p( }1 Bhttp://www.tianya.cn/techforum/content/96/563836.shtml
$ j/ L; |7 q$ i# w/ J/ @
4 d  ^5 T; s3 o, F5 V# b. V, Y25.Which of the following is a spring vegetable similar to spinach?0 B8 g* E6 _9 V9 d- h
下列哪项是一个春天的蔬菜类似于菠菜?
+ S# q" y; ?6 `( b+ G5 C' k( pA:Sorrel. 酢浆草。
" i0 i( e# z- f7 hhttp://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:
3 c  _- w5 E: D哪位厨师最早带来高水准浮夸的美食
. @# }& Y9 u# x2 g5 }! U' X- kAAntonin Carême 人名 安东尼·卡罗美
- v+ h- o7 n: f6 z: N! x4 n6 c, L" k. r2 t
: \# n8 }# U7 q. ?9 t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 r- i! ^1 b4 ^3 v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) V" r# \1 J; jA:Cast-iron stoves         壁炉9 G* z' c& M* X8 r5 Y3 D
http://www.usstove.com/products.php?id=6
/ H3 b" n. g1 l/ {+ Q( I! _# b
# B) ~; l  E9 M/ D7 J1 ?2 ^% M28.The French term used to describe the roundsman, or swing cook, is:
" B- |0 C2 l5 y7 f+ A法国术语,用来描述roundsman,或摇摆厨师是:
# x+ }4 ?8 y' N  h3 z5 aA:Tournant   图尔南
1 |+ v$ z# y! B3 u8 g" D% _# b% I5 X) Q( J
29.Another term for the wine steward is:2 O, a8 o3 m* b
葡萄酒侍酒师的另一个术语是:
! w) ?! G, i: Q5 R( _. n. WA: Sommelier 侍酒师4 J9 @* V6 x" Z4 Y% I+ s5 o

- y; m8 R0 j% `; w30.Molds, yeasts and fungi are examples of a:
9 x7 U& N. b0 w! x! c霉菌,酵母菌和真菌是一个神马例子
* q! l% C+ b& [/ F8 [A:Biological hazard 生物危害
2 G( l8 ?6 R! {2 g
% @! j4 Q( o" R8 O9 w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 Z0 U: N3 |# ^, M" `: l
根据加拿大食品检验局,食品的危险温度区在多少之间:
( R  T6 ^! y0 j  i: PA:40° and 140°F (4–60°C)     4-60度
4 Q& `6 {: D$ U5 F1 U7 @# V% K9 H' d- Y& t1 \" d
32.All bacteria need the following for survival:9 \, M* ?- `8 D2 H
所有细菌生存需要以下哪些内容:% _5 i  g! \6 L! u; M; w1 F
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
2 g* P5 g8 c- B3 e5 P/ o9 A8 F* O& U' P5 c
33.Which of the following correctly represent critical control points in a HACCP system?
% D" J$ D  A# E5 V) a以下哪项正确表示了HACCP体系的关键控制点?6 c7 c3 O( W/ o/ y- r6 @; v$ Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ c5 a  Q' B0 J( X7 m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 R- ^4 q. n/ O0 |' C. {( p' E4 z8 i2 t) L! w. e5 ^
34.Which of the following is not an example of a carbohydrate?; }; L% F) Z6 `) i- ~
下列哪一个不是碳水化合物的例子?; H2 q) d; `4 b. K) u8 b
A:Essential nutrients 必需的营养物质
# a, }; u: ?0 ]. V$ J, E) `
; D3 _/ W* K1 A, Z5 |/ q9 {, H35.The process by which a liquid fat is made solid is called:( B7 _* J/ \* u1 y5 G* ^5 ~( R8 L- t
液体脂肪做成固体这个过程叫什么
( H" r" B+ E9 ?3 {0 mA:Hydrogenation  氢化4 y5 N# |4 t, R+ f0 N- k& i, h8 \, s

- R9 y3 I( H) _! s36.Which of the following is not an example of a fat substitute?
2 {$ s9 X2 i5 r下列哪项不是脂肪替代品的一个例子
8 S  G6 c" C" n% x4 mA:Acesulfame K  安赛蜜K表
: o. w) o' n& \% M% a: w/ L7 K) s* G* H0 Q" }3 R
37.Health Canada requires that a product labelled "fat free" contain:9 H9 o+ m. E1 g
加拿大卫生部要求的产品标有“不含脂肪“包括:
$ g& b. c# Z7 h4 ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 _( @9 H$ I$ `4 h0 h' m& o- p
  h* B" t+ n9 Y/ I0 ^- a* {) O38.Which of the following is not a problem associated with converting recipes?
& e" ^1 Y, p: a' G( M4 |下列哪项是不相关联的转换配方问题?8 U! x4 u/ y% r( o+ W' y
A:Unit cost 单位成本
4 n3 m- w' }: {/ U# ^7 R+ H% I, l, Q3 w
39.The condition or cost of an item as it is purchased from the supplier is called:
, W  M7 V( j/ i6 X3 C6 f- ], U从供应商采购的物品的品质或成本叫什么/ O/ N/ s6 b3 j' F9 y& n; s1 w$ M
A:As-purchased cost 购买的费用
' h( m+ n0 f# r* Q; c4 r
  [3 j, T# E" t3 y40.The amount of stock necessary to cover operating needs between deliveries is known as:: s& O9 r: H/ I" U& w6 J  L8 x' n
在新货到来之前用于日常所求的必要库存量叫什么
/ T' {! K* q# K/ A$ C8 ]A:Parstock 基本日常最低库存
! f0 p/ c; I3 R
: |% r! j: p# R& X4 ?, @& d# `41.Which of the following abbreviations is used to describe the proper rotation of stock?
( U! |) u3 h4 ]9 P下面那个缩写是用来表明正常库存流程?
, {1 Y% s4 p8 GA:FIFO=FIRST IN FIRST OUT 先进先出# l8 i' }) `. v2 _4 w9 P
; @" W+ s, ?+ s& N9 z& k% T0 L" m
42.Which of the following knives is used to turn vegetables?
6 y4 s8 Q  s1 W" x# G, M* m下面的那把刀是用来打开蔬菜吗?" q! w# @. k1 w% a/ z
A:Bird's beak knife   鸟嘴刀
' r0 Z0 }. d! s+ U" Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ M! U5 r, d3 M. u* d; g3 M7 n, k/ l. j. x
43.What is an instant-read thermometer best used for?5 ~" l& d, M7 e  p# N4 ^: e
即时读温度计最好用于那方面?
9 e% R: i( \1 B7 X, lA:Checking the internal temperature of a roast 检查被考物品的内部温度
: Y3 S# Q. c5 N4 D
# N9 V3 V0 ^7 z2 f9 b6 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; D1 C9 Y9 Q) o$ n# H' P" m2 [- J
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 h: p5 n& O( `A:Cast iron 铸铁
0 I  ~* y' c: A$ T" Y8 h$ p6 \& F) O3 a1 G) G, I% ~6 y, y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 V0 B. k* M/ |% z. U: {, ~哪件装备下面有一个可移动的碗和一个S形叶片?* j/ ^! X5 X. d9 N
A:Food processor 食品加工机( u. v5 R! Q7 R3 O
http://www.google.com.hk/search? ... iw=1263&bih=572. c; b) i+ }! f

* W- S9 w$ o' r0 ^$ z1 d( |% e( g; }46.Which of the following is not a rule for knife safety?
, ^& {9 D7 p% u& m; }) J" @下列哪项不是用刀的安全规则?
  p/ i* h# o* ZA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" a2 S. E4 O) h; n& x! a% X9 J# v% j4 I5 \* D( r
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 W  }- \& R/ S0 O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( o, o3 [+ j* G- X2 k' A1 FA:RondellES
3 H0 R: l4 v' }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 A* f2 \8 }, ~
5 T# D: U4 H( W, k+ r
48.Which of the following is a diced cut used to garnish soups?6 d4 N0 ]* `0 Z0 k# E* N6 L  t/ h
下列哪项是切成小方块用于汤的装饰?
& g$ v) _8 `/ u. B0 _# k" u: SA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  A. O5 W  f5 `; S( O% K& h* e5 M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ ^: J5 F# ^" m
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!!——3 x' B  S( W# h5 w- U4 j( }, ^" ]
A:Gaufrette
; A  k; K1 U6 X$ b5 N" nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* A+ K! \- p6 \0 u3 Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: a  }- |( \5 u1 J- J: pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# h* Y+ R9 M+ |7 ?' H
; Z. ]7 T' Z! l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 N& Q5 `9 G& y* q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)
  I  Z9 y& {3 K3 N! s" iA:Cilantro 胡荽叶 香菜
  s  ]! f) r- k, l6 L/ Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ \% w- J6 z: j# a* `! j/ ]
+ |1 V& B7 Y8 p( Y60.Allspice is made from:5 F, |$ L# d: ^! H1 _% O
多香果,  多香果香料是什么  k. j) Q: X' O# R+ P% ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 n: [4 o  B: A/ @, {# [A:A dried berry 干浆果% X, |7 m2 l2 j  `5 F. h
" d* }3 h+ ]8 |6 ^3 ^4 B: l, E
61.Which of the following are used to make a sachet d'épices?
4 l4 e. I7 J- Y下列哪些是用来做香包德épices?
( c6 {/ r% H5 h& Ohttp://www.sachetcatering.com/
1 l, C2 a) ]. c2 \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 @; j8 n: ?2 d# t& N. P, ?# a" z; C5 E. x* I. s' o( S6 l3 ~
62.Which of the following condiments are not soy based?* b/ l; K; z1 H
下列哪项不是酱油调味品的?6 C* i, L- A: S$ d- p$ H
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ y" `; h$ W6 T: Z# ^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:# C* m' a8 t- @) O4 w
A:Pasteurization  巴氏杀菌% n- g' d% L  s- D7 G
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64.Which of the following steps is not the correct procedure for whipping egg whites?! W2 K8 M" N# o0 V$ t  E
下列哪个步骤是不是正确的蛋清搅打程序?9 s! o1 ^8 b7 a& V: f
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:
7 R5 \' X/ D+ x# d% z9 Q2 oA:56g and 63g 56克和63克4 |. E! u- K6 e8 r5 I3 c! v; {  ~
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66.Evaporated milk is a concentrated milk that is produced by removing
7 T' \) w$ X3 h" D/ j' J炼乳是一种浓缩牛奶 是去除什么做的
" v% |1 d1 O% P7 MA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:+ e5 w* Z2 C* r+ Z+ q1 _
一种烹饪方法,通过转移液体或气体是:; y6 u1 b4 }- E0 `, Z6 q
A:Convection 对流) S+ v# z8 e0 a5 k0 X6 g3 [
+ i5 J# U+ K. m  U. u- ?! s* u; U/ D
68.The cooking of starches is known as  烹调的淀粉被称为
$ R- \" A4 U! m: X6 b8 j8 LA:Gelatinization 糊化# p% ]" e! X  @! p/ j* V% d8 H
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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?
. h5 c0 w& @; w6 sA:Braising 烤% e: Q$ e9 b5 y  {8 |
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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:  q/ [3 E0 R) p3 `/ P
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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; g" F  |  r# W: G71.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
" I! \4 f4 T/ O# z( j. yA:Fumet 原汁$ u2 N6 Y9 {5 k" A  [# m6 B* M
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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' r9 U7 W& }* h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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  n+ W5 z5 P# s. U6 l73.Which of the following is a principle not used in stock making?, x% K) M) E! B# o8 s- {6 Q2 ?2 M
下列哪一项不是用于制造高汤(低汤)的原则?/ S0 j. p7 Q# i* S$ l
A:Start the stock in hot water.开始在热水中操作/ s$ b$ H' `. `- m, c

6 O: m) U8 c  v74.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' Q% ]# O0 {+ k3 b: o7 c9 K
A:Remouillage 法语熬汤
4 x- a8 k# [3 ?8 y7 khttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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