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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。* B1 S* R/ z( W# C9 T, v! K# s- C
+ s& ^" y( O) w" s( ]4 o! W
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。
& z9 D8 L7 o: Z& i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% s; G: x6 `( k, g! l  Q/ L
1.Which of the following methods should be used to determine doneness in a New York steak?2 O( K0 {/ }. s0 q# n5 Z
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)7 s8 e4 e0 S4 {
A: pressure touch. 压力触摸; O* q  }: K1 Q3 M
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 [) }0 C! l$ \! W3 v# M; }2 ?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2 r2 ~  y/ l6 A$ n5 j! b
A: acid  食用酸" n- h  x$ }: Q/ F
3.Vegetables are major sources of which of the following nutrients?: B; _' N; W- J
蔬菜中包含的主要营养有哪些. f9 ]5 J1 a! t  h' V* g
A:vitamins and minerals. 维生素和矿物质。4 B: L/ H, @7 N' K! A
4.Cauliflower is commonly served with* G+ Q% A& z. }2 p/ S8 s" [& V
花椰菜(菜花)最常见和那种酱汁搭配
& Q9 S( `( i: x( a. F; HA:Mornay sauce. 奶油蛋黄沙司; H% e1 y7 [9 N$ U: J- S
5.Which combinations of products are found in pie dough?  w% t/ \: @$ f/ ]
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 E" A0 L) ]. {% L- S* \4 SA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( W" w- S$ {' c6 A0 y$ `6The French term for mussels is 法国语青口(海红)叫什么% `* {7 V6 v: ~0 k* P0 o
A:moules.法语青口,海红
& g. u) w5 r* U; G( t: L7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 i+ M" n& {" F6 iA:faintly fishy. 稍微有点似鱼味
3 _# k$ G" ?+ Z: Y2 {" Y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. x* o: Z& m  p$ a
A:2 days. 2天+ Z! W8 X" M0 W7 ^8 Y
9.What are the principle ingredients in ratatouille?
3 w# Z( E3 o# o炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ c7 m/ K& W3 w$ e  j# Q8 S4 \( oA:Zucchini, eggplant, green peppers, onions and tomatoes' V0 r+ U/ I; H: Q9 E, Z6 Q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, F, B( C2 T& S" l) e" I" W10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 {8 A- p, n$ B6 ?# \A:cook food in quantities that will be used up within 20 to 30 minutes.( `! ^1 r% L% l) \
大批量烹煮食物要在20到30分钟内, j% E- L% A' D# q! s" y" u
11.What person has the authority to issue a Health Permit?
: w4 p  e2 H/ x- {1 Y) s谁有资格颁发健康证(卫生证)。
- D( n, _4 G( e, w6 C! v$ ?A:Medical Health Officer.: D( \) p% ~; U5 m* g, p
医疗卫生官员。
3 O$ C% C$ s4 b- G/ D" ]12.For what period of time is the health permit valid?8 {& k# e/ _8 d* ^: m! S% s
健康证的有效时间是多久?
7 o6 i, R0 J, i8 y0 GA:12 months.12个月
4 s9 J7 L2 ~; m! |- V13.In the area where food and drink is prepared, the ventilation system must be able to change the air$ y7 n8 \+ r: `: g# L+ r4 p
在食物和饮料准备区,通风系统换气的标准时什么
' W2 G; A5 a7 `2 C) tA:08 times each hour. 每小时8次
" `! b- k- q! C6 E14。The minimum temperature for manual dishwashing in the wash sink is3 _! ?: f7 J3 F! r. ?1 _" z
手工洗碗,洗碗池的水温最低多少度?
( T$ S% T7 {. lA:110 degrees F (43 degrees C). 43度
) Y/ U; ?' ]" H7 u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; x( z: I% j, z& S( ]: X+ k
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ b. {6 b7 P. G& E2 T% J) K7 }& w
A:180 degrees F (82 degrees C).  82度
* m% \- Y& ~8 @16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 i. }: e* A9 d( N+ a3 w用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 D4 g0 }8 M' S4 D
A:en papillote.  法语自己理解! V4 E1 }! ?6 |
17。Wing or Club is considered a
% ^# }3 }% u, {5 @) d- I翼和CLUB 被看做是一种...
8 P6 l  w. ]- L' y9 nA:Bone- In Cut     带骨切
$ X- @3 }& X7 _" i18。New York is considered a   纽约牛扒被看做是一种
! N2 _. r. E, b7 F( RA:Boneless Cut     无骨切; g! x9 L8 V. w& Y' M
19.In general, a court bouillon for freshwater fish will contain; W* @9 V, S  O- ~: o$ e, A
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
$ ^# E( N6 |+ `; x. |7 LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  l$ H# K& f/ d- ?( e! E和做海水鱼同样数量的调味料和香料* e- G7 H- B9 }4 h1 i  k  H
20.Anise is very similar in flavor and appearance to2 v4 A. H" G! e6 `% q. D. [1 ~* T
八角和下面的那种原料有相同的味道4 o. q* A# {. Z6 v7 _% c
A:fennel  茴香
" V! q+ [  F, p( [' K21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ {# S" M  }/ @$ L3 P# ?4 `& c下面那种原料更像大葱且有平面的叶子
) m+ ^4 H- k" C4 cA LEEKS  似蒜葱 (这边人叫京葱)
, N& Q9 j! K4 [' t# q% }& O22.Which of the following cutting shapes refers to a small dice
. H  n$ C( ~0 j) w, `  a2 n下面那种刀切形状指的是很小的粒(末)$ ^' c+ c7 b+ {  |1 j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 \; [0 y$ \6 T- ]3 U0 D
23.Oil is added to the water for boiling pasta in order to
% c, E/ i1 `8 k; p) s1 ^7 n向煮沸的pasta (意大利空心粉 )中加油是为了6 M, d4 w% w. E( ]& P
A:prevent the pasta from sticking and to minimize foaming action.
# u/ N" |, T; z* t& X+ K5 ~防止面条黏合并降低发泡。
% Q& u$ n9 ]9 Y( n% W24.Which pasta dish features pine nuts and basil?
: N- t. s! r# D下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 n8 Z: l4 b9 O0 j3 ~
A:Pesto.一种绿色的意大利面酱 , q5 h) t# ~& z4 b8 l9 X& o
http://www.tianya.cn/techforum/content/96/563836.shtml
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3 \) c/ X4 x4 w2 E1 P' a25.Which of the following is a spring vegetable similar to spinach?
! @" F7 }/ V4 ~$ q& G下列哪项是一个春天的蔬菜类似于菠菜?3 T8 y* L7 n- D
A:Sorrel. 酢浆草。" ]. G$ R% p9 X# o2 U
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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:
) c* D5 i' Y; R+ y( j* F3 }4 F哪位厨师最早带来高水准浮夸的美食
; u, p  n; y" B  _) A: v0 P: PAAntonin Carême 人名 安东尼·卡罗美/ E' w0 \9 Z! S9 _
. V4 `. o, T; i
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' Q) V2 f, ^1 n! k  A4 ?3 o7 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 。3 [4 a4 Q1 W0 X+ i  @4 f- d. S
A:Cast-iron stoves         壁炉1 J4 q# v3 B; _, ?
http://www.usstove.com/products.php?id=6
% a5 y- @! C& x1 ^; S8 {, h& G4 P0 N" E( Y6 x, a7 I2 H
28.The French term used to describe the roundsman, or swing cook, is:8 Q4 C& `8 B" v2 h+ R" M7 d
法国术语,用来描述roundsman,或摇摆厨师是:8 T0 R. p" |6 P4 e! Y
A:Tournant   图尔南
) b$ Z: w7 X  ~+ X( l& G
+ S5 C& e/ R7 }. ^5 W29.Another term for the wine steward is:: c6 U( n5 K: t4 q5 `; n  c
葡萄酒侍酒师的另一个术语是:
" |0 j% {+ N' j8 KA: Sommelier 侍酒师) L6 Q0 G  E2 W" i
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30.Molds, yeasts and fungi are examples of a:+ E! r& V" ^" n& i9 d  i
霉菌,酵母菌和真菌是一个神马例子
7 S$ S1 M1 G. aA:Biological hazard 生物危害
1 D" K. w1 D2 ~7 e& A4 i7 I$ z0 r9 X+ ~+ |3 ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' V2 u" v/ C) o- R根据加拿大食品检验局,食品的危险温度区在多少之间:5 i: f5 b1 ]7 x
A:40° and 140°F (4–60°C)     4-60度& F. @, l! L% @9 V# I3 g5 y8 ?7 P
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32.All bacteria need the following for survival:: [+ V; l2 l0 _& g
所有细菌生存需要以下哪些内容:
4 q- l, B2 A' ?0 lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ a3 w: g3 t( d% E
- ^5 q- f; i$ _) o" i, f  B33.Which of the following correctly represent critical control points in a HACCP system?
& q* \% F# U: r' \8 V: p以下哪项正确表示了HACCP体系的关键控制点?
5 R" J+ f! u+ |: @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 Y+ z8 G8 |6 }  {* _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. k& Z) Q1 [1 m7 W; g$ A- p4 Q

6 Y( k1 V1 {! E' i34.Which of the following is not an example of a carbohydrate?
3 Q  o. P( p6 @4 M4 z下列哪一个不是碳水化合物的例子?
9 @' d, S' K$ g9 QA:Essential nutrients 必需的营养物质
6 I4 f" [- c7 f( U
8 e6 y0 A4 a# i5 p/ }35.The process by which a liquid fat is made solid is called:
  T7 y& Y5 H5 M7 q# p* q% _8 ]* ~( K液体脂肪做成固体这个过程叫什么! a  t; l5 z# `1 @- [
A:Hydrogenation  氢化
% J+ Y5 p/ Q2 n# h  I7 q. p+ X% j7 _4 N5 j' j
36.Which of the following is not an example of a fat substitute?
7 V3 v8 f8 ?! w1 x4 E: p下列哪项不是脂肪替代品的一个例子$ k7 w9 z1 n3 T( h
A:Acesulfame K  安赛蜜K表' ^6 E, N; q7 a! P6 }3 C
$ x# j. B3 k4 r/ S0 t8 R
37.Health Canada requires that a product labelled "fat free" contain:
, I  s* G2 d1 o! W/ h加拿大卫生部要求的产品标有“不含脂肪“包括:4 K/ l- D# _. s1 z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! C% I, w' g2 s; ?( ?8 G( f" k

# c: E+ b/ w; e3 N) C: i38.Which of the following is not a problem associated with converting recipes?+ z5 x  m5 Z$ z
下列哪项是不相关联的转换配方问题?
* b4 X3 M2 P- s! D$ U7 O% NA:Unit cost 单位成本, y2 L, W2 W  _; ?) F
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39.The condition or cost of an item as it is purchased from the supplier is called:
9 |' E) F/ d' ?从供应商采购的物品的品质或成本叫什么
2 J  l7 \# }- c9 U0 @A:As-purchased cost 购买的费用: S3 r8 }4 D, _; W) ?4 S9 f

7 }& |) [% x& Y! l4 o  D1 T: M40.The amount of stock necessary to cover operating needs between deliveries is known as:  A% D! A8 F6 i, }
在新货到来之前用于日常所求的必要库存量叫什么
. j, p; I/ L2 [5 m, @1 OA:Parstock 基本日常最低库存3 p; W! P7 T3 Y5 J
0 @9 L$ u' {+ a) k: s7 q
41.Which of the following abbreviations is used to describe the proper rotation of stock?; f3 V; O4 _1 q  X# I8 a; U2 g
下面那个缩写是用来表明正常库存流程?
1 H; |; x4 \. H; f+ rA:FIFO=FIRST IN FIRST OUT 先进先出
3 b, A# @" [) Q, i- X- t# F
' @1 o0 o4 Z* d0 g. p42.Which of the following knives is used to turn vegetables?
& B& m' E8 l- T7 u1 {% C+ l下面的那把刀是用来打开蔬菜吗?
7 Q  O& M( b4 `! G/ g' M. OA:Bird's beak knife   鸟嘴刀
2 \! o9 {; |% p  V( bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 k% w7 V+ A( L6 F9 t5 V6 [: [9 @. ?
43.What is an instant-read thermometer best used for?" f5 ]. ^( O7 Q5 {7 _; z% ^- m
即时读温度计最好用于那方面?, x* O) R, @9 _3 U, L6 L1 U# H
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 o2 m6 l! M+ h$ A0 P
3 H* R- |+ q" [. @( }! O, y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; i7 u6 v  B& T, q
下列哪些金属材料受热均匀,通常用在铁板而且非常重, R* n. W8 {: g
A:Cast iron 铸铁
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0 L. H' Z. m  F6 @, W3 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 f0 ~* m9 [6 j1 l哪件装备下面有一个可移动的碗和一个S形叶片?
1 `- c- x2 ?& E& h1 \$ MA:Food processor 食品加工机
3 u9 R4 d8 K: c' V* G8 nhttp://www.google.com.hk/search? ... iw=1263&bih=572
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# I/ b3 z: w4 E46.Which of the following is not a rule for knife safety?/ ]. k; t+ o$ W* f; J/ Q/ B* Z
下列哪项不是用刀的安全规则?" t; C9 W  B. D( W
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. s7 n$ m1 h- o( Y
+ U+ Y$ Y; ]+ F/ I47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) p2 v  e* u3 n! Z- X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 o1 }- F% _( J% ?. h6 j8 yA:RondellES 4 `# j6 i" e- N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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7 p, ?( d) z9 V48.Which of the following is a diced cut used to garnish soups?$ d- P; U( |4 m( U( O
下列哪项是切成小方块用于汤的装饰?& Y5 v9 a  V% e$ D: Y. S& \1 o
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( `; J  `4 B+ @( U, A3 n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) G- w7 u* h* _! M& I) C% Q0 h
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!!——
' H8 h, I. U# V+ o5 ^* RA:Gaufrette * _, q5 S8 x4 X; o7 w0 B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ S/ `3 v! y( M& h7 E4 [/ Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: M+ m, b5 K& P3 g, T. u8 _" x) a) S' ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ @! b, y+ E4 m' b# X

6 e, C/ Q: x" ^* G5 g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( w  F( w1 z' i* _1 @, ~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)
! v( ]$ D; f' qA:Cilantro 胡荽叶 香菜4 h" i# Z/ {7 Z/ u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 o' S5 j! {5 O2 [# L8 j  m6 U

( n& g% W- u+ k4 E+ X+ B' m60.Allspice is made from:
& Q$ M1 h6 c9 W: m  ^ 多香果,  多香果香料是什么
' D6 G$ `# c/ l" Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) Q" z; `: o1 IA:A dried berry 干浆果
( }' I0 G* b  N* L- ?
- ^  a: L* F( ^; P7 Y, M8 l61.Which of the following are used to make a sachet d'épices?7 L) |2 s6 y( r# l& S, T
下列哪些是用来做香包德épices?  K) n8 H& v* ^8 I% j: i( p
http://www.sachetcatering.com/
5 _& ?5 b+ w3 c) I$ ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?; i( Z% y+ p9 b  W8 d( a4 Z/ L
下列哪项不是酱油调味品的?
* ~# a" L8 P+ I$ d, ], G! D" WA:Wasabi 日本辣根$ Z) j8 E  A- T  h+ h! T

5 Y4 A, a7 }. b) b3 Q: W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& v6 h, Z. W8 A& ?5 S* E/ D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" G& w/ v' j5 N9 K* Y& j3 vA:Pasteurization  巴氏杀菌  B: ^- D; P' f6 ]1 a

( [8 f8 O" Z: [7 v1 t64.Which of the following steps is not the correct procedure for whipping egg whites?
5 U5 R- |+ d8 X1 X7 [下列哪个步骤是不是正确的蛋清搅打程序?
% p  r1 Z9 T) s4 kA:Allow to rest before use. 允许休息后方可使用。
$ |( e7 M  \: n. _) b5 h7 Z0 b7 C
- `5 a# F1 r5 U, h2 A! t0 [65.The weight of a large egg is between:一个大鸡蛋重量介于:2 T6 U% N* k; B/ U
A:56g and 63g 56克和63克; q( l" F: V1 p; o2 q% u

& t0 g6 q/ `  \# n% A" |4 |9 k66.Evaporated milk is a concentrated milk that is produced by removing# M) T2 Q6 H" m
炼乳是一种浓缩牛奶 是去除什么做的
  a4 f" N0 d9 ^  T: h2 LA:60% of the water 60%的水7 C* H0 G4 O! I) g. L( L( O

; |0 E: |: C0 Q. q3 L) q$ }3 O6 r3 E67.A method of cooking that transfers heat through a liquid or gas is:7 }( b/ G: a  {4 |. M  X
一种烹饪方法,通过转移液体或气体是:
. a0 p" G" j, \2 l8 [5 }A:Convection 对流; V1 U" b8 c) Q4 {1 u% V' C% ]

) x6 b& F4 o+ r0 m4 G" [68.The cooking of starches is known as  烹调的淀粉被称为
: W1 n0 g9 Z9 u+ E+ hA:Gelatinization 糊化
$ ^+ @: c8 U, C8 Y% ?8 ~3 w" l2 b; _
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! N% A! V8 }. Z8 y
A:Braising 烤
. s5 S3 @4 A6 `, J+ h$ O- T! u- w7 B+ |" X1 f8 q5 @; 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:% ]8 V  W/ G, m5 k6 o( |; s
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 {8 T; x5 B7 {/ G3 n/ Z
. O- Y8 e# v  {
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, O/ ?. \" J0 ^: [# H
A:Fumet 原汁5 n& E6 x2 e8 Z& J4 B7 t: X* d
+ h) r" l$ g- ?! e
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
$ ?- C1 Q1 N' j0 X, g- _6 hA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 Y) ]8 j# B# E
: _) d/ W/ y! e; W4 u  f
73.Which of the following is a principle not used in stock making?# Q4 Q" T, L9 M7 b8 K( A% {8 q
下列哪一项不是用于制造高汤(低汤)的原则?: v  v9 {% p2 k1 l% P) s' B
A:Start the stock in hot water.开始在热水中操作. k$ T" H+ R3 Y- w0 p1 W3 y/ R+ w' c

  f7 l  x: V  N0 b- Q3 u: D74.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6 {( v, ^- q% U
A:Remouillage 法语熬汤
0 p! j8 y; D& D" Y" D4 jhttp://www.haibao.cn/blog/post/176242.htm
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