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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。
# g$ b+ b, F2 b! e- P5 n% \* I( [. m- J; X
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。
0 _/ N$ U: m. T( y! ?  H+ f. R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 n$ B& V9 \3 x, _1.Which of the following methods should be used to determine doneness in a New York steak?( z! A9 h4 ^5 s8 I
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" a3 Z, N! j% s* c% j
A: pressure touch. 压力触摸* r! C) B- ^$ E$ C) m& Z4 p1 ~
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( Q2 ~& t! e) g
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3 p1 j, Q1 i1 x0 H. c
A: acid  食用酸8 z/ U) z, K4 e: l% o" H
3.Vegetables are major sources of which of the following nutrients?& W7 o/ I4 `% i. ?
蔬菜中包含的主要营养有哪些) k1 E4 n$ Q8 T# H5 |7 Y' {
A:vitamins and minerals. 维生素和矿物质。6 Q( M4 \# w. E6 D  N
4.Cauliflower is commonly served with
; O) p  @( q) a: C' G' O9 m花椰菜(菜花)最常见和那种酱汁搭配
9 O3 @7 H3 i6 X/ s0 LA:Mornay sauce. 奶油蛋黄沙司8 S& a1 f" Z: ~; W
5.Which combinations of products are found in pie dough?
8 t( Q  U: w& O9 w3 N下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 x+ v5 b" N2 K5 J! z( j
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。9 ?1 ^2 W, `, D( H1 r5 B2 Q& N
6The French term for mussels is 法国语青口(海红)叫什么- H3 L) }5 x9 _
A:moules.法语青口,海红
% h) L; l  k) {7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ q+ w4 j# f. _5 B$ lA:faintly fishy. 稍微有点似鱼味, s. x$ f5 [) b  P/ e9 S9 C
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 B" N* O+ I- l# q2 S) H( t
A:2 days. 2天& n5 U0 P5 }( Q+ ~& n# |# b. N! A/ @
9.What are the principle ingredients in ratatouille? 9 k" d# T  Y" X7 ]+ h0 A
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ J9 N( U+ ^0 K0 e1 {5 ?
A:Zucchini, eggplant, green peppers, onions and tomatoes, d+ M  C) z4 d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 x; Z: N" n( r: F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 M( s# }5 a% a3 b% TA:cook food in quantities that will be used up within 20 to 30 minutes.
: j6 K5 f7 f0 Q+ z3 A, \7 w大批量烹煮食物要在20到30分钟内5 P, l  q( q8 G9 o" x5 Y( e
11.What person has the authority to issue a Health Permit?
! x0 v- T& B* t( }$ x' T8 }0 q! A谁有资格颁发健康证(卫生证)。
, a7 M5 W; Y5 U5 p# G0 V& n6 JA:Medical Health Officer.( F2 L( }8 E& ?
医疗卫生官员。
1 T# N. K4 @3 `; v. O. w* W, A+ w12.For what period of time is the health permit valid?
) ~+ ]1 g5 R$ w' f; j& r健康证的有效时间是多久?
5 S6 R( g% x- cA:12 months.12个月2 N) H/ g; e( g
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, i2 B& U! z2 z' g2 W7 O在食物和饮料准备区,通风系统换气的标准时什么
* W* |2 g- n4 [A:08 times each hour. 每小时8次- Z* E1 W& V- w( J
14。The minimum temperature for manual dishwashing in the wash sink is
, F. F6 X+ o- l" z; Q& I  t( ]手工洗碗,洗碗池的水温最低多少度?
) P  B# |2 Z& v  H" L) bA:110 degrees F (43 degrees C). 43度+ h  I: X$ J$ z2 O' P4 }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 L/ u: a1 B; Y$ @% f/ m9 i2 F
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) k7 O" i' x* e
A:180 degrees F (82 degrees C).  82度
$ G! C' ~- J5 E4 h+ w0 z! K- i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ Q  b: D3 `  f- P4 u; v: Y: v用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% x9 }3 l- P% N. l) _A:en papillote.  法语自己理解5 V" |  z7 k! P/ C) A- \+ U
17。Wing or Club is considered a# R1 L9 z/ U( r  Q: |' i
翼和CLUB 被看做是一种...$ g) v7 n' V4 m7 y
A:Bone- In Cut     带骨切
0 N4 O  D, h0 H* Q18。New York is considered a   纽约牛扒被看做是一种# Z5 D/ S% @9 N8 [1 U
A:Boneless Cut     无骨切
  v3 h  `0 x- j& G; D19.In general, a court bouillon for freshwater fish will contain5 T' b  l+ [5 U! X
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: i+ Y, J+ L. j/ |+ U$ H9 m
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ C* H" v% p. C
和做海水鱼同样数量的调味料和香料
7 j2 H) Q% H% e$ X3 T& o& S: {20.Anise is very similar in flavor and appearance to
3 k( D) b9 l1 a' p! [( v' X6 F八角和下面的那种原料有相同的味道
/ z5 k* ^% _& y( G  @; i- JA:fennel  茴香
( x3 ~. W8 I* H) D21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 X( _9 C6 o: `! S6 _+ K' b" a
下面那种原料更像大葱且有平面的叶子" K+ f3 A8 V5 y' I5 Z0 z
A LEEKS  似蒜葱 (这边人叫京葱)  B7 J+ n4 z' U$ ^
22.Which of the following cutting shapes refers to a small dice5 r& r/ h: Q$ y; c
下面那种刀切形状指的是很小的粒(末): t; p  ?# e4 [+ ?6 Z4 f+ J
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 }* c& c+ k! ]. ~23.Oil is added to the water for boiling pasta in order to
: d0 H- r2 ]" j& _向煮沸的pasta (意大利空心粉 )中加油是为了- F$ s* O7 Z, _$ X$ F/ i
A:prevent the pasta from sticking and to minimize foaming action.
7 q" @$ I6 d/ K2 R# x$ J防止面条黏合并降低发泡。) |5 }# D+ Z. d) Y9 @; P; R3 K
24.Which pasta dish features pine nuts and basil?4 g/ o& x# r6 Z% h! ]( D9 w
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 y0 a7 @7 H6 v; B
A:Pesto.一种绿色的意大利面酱
' m' |# O/ m, r' G/ O/ Khttp://www.tianya.cn/techforum/content/96/563836.shtml, r, s6 p2 S+ a" v+ m7 t& ?

  M1 G0 V3 V( E( j% n0 v+ Y  j25.Which of the following is a spring vegetable similar to spinach?# X. T* ]# e0 ]# \( f8 Q
下列哪项是一个春天的蔬菜类似于菠菜?) y# r: s3 q  H
A:Sorrel. 酢浆草。
% p9 A0 k) @- `9 ~http://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:( C0 F  O) v# Y8 G" A
哪位厨师最早带来高水准浮夸的美食: {) w* q4 P2 X1 k$ h
AAntonin Carême 人名 安东尼·卡罗美
( N1 W: i) S1 E8 j2 ?
4 |- |5 W6 r7 E) F, y9 e& H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ a4 u) H8 b" ^' 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 。
. z" o0 K! W+ `- v/ t! E1 i* oA:Cast-iron stoves         壁炉/ w- Y5 Q- {4 z% k6 r
http://www.usstove.com/products.php?id=6( @4 W. `8 Z! p0 }# ]$ T: N
3 M, v. t$ v7 K: P( `9 u8 B! |
28.The French term used to describe the roundsman, or swing cook, is:
2 X4 V; l: D# m5 p8 R& O法国术语,用来描述roundsman,或摇摆厨师是:
) v2 i8 x3 ?5 n8 S$ B" F6 o2 C  O5 K5 ^A:Tournant   图尔南
+ M" |' f5 {7 Z" I# y
7 A; ^0 {( w1 ]29.Another term for the wine steward is:
! f5 ]5 a& X* c2 A葡萄酒侍酒师的另一个术语是:$ _. S2 w1 I- L: f4 s
A: Sommelier 侍酒师. Z" K! p* D  J6 i8 j1 k

7 m1 t* r: X' {1 w30.Molds, yeasts and fungi are examples of a:
# A9 _; n' i8 i% F霉菌,酵母菌和真菌是一个神马例子
0 l. d1 {. y' d8 O4 bA:Biological hazard 生物危害) Z7 T0 J7 e* h" r4 {

+ I% D& a1 w- g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  U5 s1 R. c& i% h1 a' X2 L% n0 b1 d6 ~根据加拿大食品检验局,食品的危险温度区在多少之间:
( R) u" \4 m6 q6 xA:40° and 140°F (4–60°C)     4-60度3 k+ T% B' N0 S& ?5 {

+ g5 R4 M& D' Y8 o32.All bacteria need the following for survival:  o! w2 y8 {4 H. C  F
所有细菌生存需要以下哪些内容:
# z: h, h) S5 F. D% F6 j# m. B  @A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ \0 t, D( [0 i0 v% z" Q7 u" t- A

2 \- x* j, K$ S7 n* A  ]) \- K1 o33.Which of the following correctly represent critical control points in a HACCP system?
1 v9 N. g' ]# [- h2 x! \5 s以下哪项正确表示了HACCP体系的关键控制点?8 Y% c& d% u, e' w8 t; x; I% |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# [/ ?0 }  z7 z食谱,接收,储存,准备,烹饪,保温,冷却,再加热* Y% d6 I0 m) T8 r) U* T
1 B% u8 v0 }* C& e% n; T
34.Which of the following is not an example of a carbohydrate?. y/ l" N/ g. W" I' r* ?7 @
下列哪一个不是碳水化合物的例子?
1 O: y7 |2 V! @7 lA:Essential nutrients 必需的营养物质4 D! e4 ]$ u1 E) F5 p

# k1 `3 @+ T) G3 n$ |35.The process by which a liquid fat is made solid is called:& O, O/ y* @6 K6 G3 L1 ]6 \7 \
液体脂肪做成固体这个过程叫什么
% S4 V6 Y1 l; SA:Hydrogenation  氢化; a5 {4 s! K' R5 C

* a2 g! P: Q4 U) h5 O: s36.Which of the following is not an example of a fat substitute?. I0 l- ?5 m5 d
下列哪项不是脂肪替代品的一个例子
9 W, Y! Q" R# w3 }9 QA:Acesulfame K  安赛蜜K表; S) K* J* k) |6 t0 Y  A
0 t* P, P; D+ m% B, H, v% d7 E
37.Health Canada requires that a product labelled "fat free" contain:, X' T! m! t/ T) _+ a! A
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 B9 ?6 A8 z$ nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. ?' Z) j$ \6 s9 u8 o
% m3 e  Z& N# ?  m8 j
38.Which of the following is not a problem associated with converting recipes?
6 d' Y( H% ?1 r% ^& }下列哪项是不相关联的转换配方问题?" e" q0 G; c  \( l% _8 g
A:Unit cost 单位成本/ ~! K5 O1 C2 E% s% x) d5 P) O
1 a! p* @! |4 c4 D1 T  E4 G
39.The condition or cost of an item as it is purchased from the supplier is called:
# @% B5 O# I8 {从供应商采购的物品的品质或成本叫什么2 k3 {9 Q" m; s4 X) _' F) u4 J
A:As-purchased cost 购买的费用
( Q* G1 B5 N$ |; s9 i0 E
8 p# V! Z# n$ Q! A8 y40.The amount of stock necessary to cover operating needs between deliveries is known as:
  l; C# V& F8 s# W! q/ k) g+ Z在新货到来之前用于日常所求的必要库存量叫什么
& I+ h  d  ?! ^! P! w3 l2 CA:Parstock 基本日常最低库存* s9 ?. x8 K9 N* ]
5 E/ U# E( E6 R2 m
41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 v& ?7 u* R5 W/ c下面那个缩写是用来表明正常库存流程?
) t/ k& E- n' r$ f! t1 x; EA:FIFO=FIRST IN FIRST OUT 先进先出* _# c) F% x* r3 u  S
5 U0 P) c( G3 Q  g6 O8 p& y
42.Which of the following knives is used to turn vegetables?, p1 o- j) X5 N- C
下面的那把刀是用来打开蔬菜吗?; Y0 R/ I+ {' ~  a2 Q9 K0 \
A:Bird's beak knife   鸟嘴刀* x2 P! O' |$ H9 m8 L$ H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 W5 ]& N1 |2 H) c6 f- j  @' D" w
" U2 r& E6 O5 ]' P2 L43.What is an instant-read thermometer best used for?) F7 Z: d" u! z" [! Z
即时读温度计最好用于那方面?
4 z3 M) T' A9 @! Y6 G7 \. B8 _3 C/ [A:Checking the internal temperature of a roast 检查被考物品的内部温度  A* e" q. w2 J  l8 h+ N  a0 z
7 I% \8 G1 r( A
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 M0 m2 M0 F  E. f! l( |) f下列哪些金属材料受热均匀,通常用在铁板而且非常重+ P) e( i: I' o5 V* W
A:Cast iron 铸铁1 }# |2 \8 N+ y

+ G: g6 l) c+ v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; N0 h% ]2 W0 p. k; \
哪件装备下面有一个可移动的碗和一个S形叶片?3 g4 j* q8 h9 y, Y" S9 w) e1 X/ w
A:Food processor 食品加工机! E2 P  f5 l& n) N; D
http://www.google.com.hk/search? ... iw=1263&bih=572; v0 A" U3 f, S" m% t# S0 D: c: K% G

. D& \- Q) x& O$ e* \& `1 ^+ p" H" F46.Which of the following is not a rule for knife safety?
# B) I. W! P: v) }5 [# `" H下列哪项不是用刀的安全规则?
. q& n" A! t0 S* ?2 [! cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 ]8 ?  _) G! H$ x

/ w0 k5 z: s) [' o* n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 R$ B( @) f6 w5 {4 M: ]1 N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# I  E' F: i' YA:RondellES
( g; {9 u6 W. v. {3 o5 U" y- i% U; ~; Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 }  `  a7 _, S6 ?. Q1 v8 b

3 g, e. c2 W7 e; C48.Which of the following is a diced cut used to garnish soups?
; x$ n" B* R, Y3 y6 N" Q4 E6 T5 V6 X1 z, ^下列哪项是切成小方块用于汤的装饰?5 v# Z3 Q3 j* R& D+ S0 z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: u3 @0 ~! A% c8 t5 V; T" M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 E- g/ j9 Y! B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 `  |! |, d; \. y( bA:Gaufrette
5 L, t# g; {2 A" I/ N4 z! @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ h( t' t3 i" F3 |9 Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ n3 W8 Q+ D2 t5 T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 N! h2 z' U6 ]
: X  _& r" ~/ _3 T# p' q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ x: l- N( @- E4 L! y
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)3 z1 r3 _. W& e' w" ?& b$ V' l5 [
A:Cilantro 胡荽叶 香菜
4 u5 x2 F" a* j- Q5 v4 zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 j& J, L6 d; e
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60.Allspice is made from:$ W. \+ B/ g% k/ G! Q
多香果,  多香果香料是什么+ f& x7 U' L( S' i) w) D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 a" B, r% l6 ]! N' gA:A dried berry 干浆果
' s1 M1 Y9 w, L* `; T6 _
' c8 s( i6 C1 M; Q: w% J61.Which of the following are used to make a sachet d'épices?: [$ G2 o% G8 P' y# f
下列哪些是用来做香包德épices?7 S; U5 m  l- @& h8 N
http://www.sachetcatering.com/& T( j. {$ d+ q7 H( o; J( k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& @' u, U$ u/ t6 h& c
; E4 @" o6 a2 V6 y& \6 V62.Which of the following condiments are not soy based?
2 m7 U4 ^& L4 s1 s3 y! z# j/ o下列哪项不是酱油调味品的?
5 I; z: Y  N, }' Z6 bA:Wasabi 日本辣根5 I' [) w6 }$ Z4 ^

1 e! P" l5 _! }& ?0 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ x' s$ e# D( w: R/ [% C5 ^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:
2 P& Y- [, ~) w9 Y  HA:Pasteurization  巴氏杀菌8 Q8 [4 u* I$ C- @+ `: A
9 f; P* N) o% s& i4 Q
64.Which of the following steps is not the correct procedure for whipping egg whites?
* W' v" h! G% M0 v; J) O5 {/ s下列哪个步骤是不是正确的蛋清搅打程序?; ]6 u9 N- j1 C" W: V& n
A:Allow to rest before use. 允许休息后方可使用。6 n/ ~/ N# p8 I% \8 ^1 q

$ x. i" [' {$ @- o65.The weight of a large egg is between:一个大鸡蛋重量介于:
' _8 q/ ]3 Z; y. {# a" C5 LA:56g and 63g 56克和63克
: u7 q( b% U, A1 R
' T- z  h( W* Y- w8 a& D66.Evaporated milk is a concentrated milk that is produced by removing+ q7 |  ~! `0 w) i6 M) w
炼乳是一种浓缩牛奶 是去除什么做的0 F" w5 N4 v* ?% c: f0 h
A:60% of the water 60%的水
# y5 y/ w. M3 l0 o8 {" D- A( c* x6 w
67.A method of cooking that transfers heat through a liquid or gas is:! V8 V- o! o3 }& O% d* ]. \
一种烹饪方法,通过转移液体或气体是:
/ o, V: S! K6 h" m4 \* AA:Convection 对流
: o+ a9 f# V6 r# M4 b/ T# M* @9 ?; D0 R, {' ~4 U: M
68.The cooking of starches is known as  烹调的淀粉被称为
0 ?& [8 b% l2 G, s, J- {A:Gelatinization 糊化& B) z. H6 a) p+ `" m* F8 ~
+ T' \1 F) y/ a
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, ^9 ?2 n! B6 BA:Braising 烤* F) J+ p. m. q, R6 Q6 o: K6 U! |

7 V+ E% W- P4 c! k0 I  _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:
% m1 \6 d4 r& Y+ R7 l0 \$ h. PA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( E5 N/ w$ T, `9 x% N! Q
, U' ]& x& Y) b
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
( R0 U3 t. K' F4 ?A:Fumet 原汁
, ]6 T) h. b% h- [1 S9 Z, |  P
! S  i& @- p3 R, h  k# S72.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 u5 n2 T( G/ D2 w1 c$ v8 t
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 Y5 ]5 b. {+ k8 z9 p$ B6 E

: E$ L- s6 X( F$ B  y2 g& a7 M9 P73.Which of the following is a principle not used in stock making?
9 k0 t( W5 a, ~1 d; Z下列哪一项不是用于制造高汤(低汤)的原则?: D! v  `: z. C+ ]
A:Start the stock in hot water.开始在热水中操作
6 r; Y4 r' V: n3 v( j; u9 ^% c( \) [
! b# o0 D# S$ q/ c74.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
: b! S2 y( Q& r* c+ ^8 Y: N( qA:Remouillage 法语熬汤7 o2 L2 ?# v8 ^, @4 t! {
http://www.haibao.cn/blog/post/176242.htm
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