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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。
# G7 ?9 }- P$ L4 R- F
! R" w9 Z. h$ a6 I: R, H; 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。% M* N4 g8 u2 s( ]8 Q4 D4 T
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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发表于 2011-4-14 18:39 | 显示全部楼层
大型搬家
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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
2 b/ r2 K  X7 K1.Which of the following methods should be used to determine doneness in a New York steak?
. }; c; @8 `2 v6 V# X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)
; c8 E- m4 h3 N8 \6 BA: pressure touch. 压力触摸5 [, b8 B- M( V
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" }6 `% Z) v' V2 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, q: ]4 V7 i0 t3 x: u1 z1 }3 P  |
A: acid  食用酸
4 E# e2 l$ q3 e* H3.Vegetables are major sources of which of the following nutrients?
0 W; ~3 W* X( s( r. Q; i; l蔬菜中包含的主要营养有哪些1 e9 l! C" Y/ C3 o- x
A:vitamins and minerals. 维生素和矿物质。
. B. ?. m  E' F2 [( c4.Cauliflower is commonly served with9 M1 J& O, J, O3 U: H
花椰菜(菜花)最常见和那种酱汁搭配" @: Q, }5 m/ _' y7 X: c
A:Mornay sauce. 奶油蛋黄沙司
/ M. h9 c. s$ p# }5.Which combinations of products are found in pie dough?9 c5 @0 r' e" c6 k7 b2 s" D2 `
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& h1 ^2 f; y4 L( ?) O& f1 pA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' n" |. J6 S" |% w* h8 P8 z( W
6The French term for mussels is 法国语青口(海红)叫什么
) Y6 X# M/ H# J/ n# h+ cA:moules.法语青口,海红+ e! j. p4 O6 W- L
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ n# \. s( \% j( b/ G! C' VA:faintly fishy. 稍微有点似鱼味
+ @. I8 s% t0 q8 X+ a; B3 T* d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 s; Y1 ^- k9 r
A:2 days. 2天. X" Z7 d: a: K  L; K- u
9.What are the principle ingredients in ratatouille?
  I  K- Y0 j2 J炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 E8 L5 Q5 D: e! v8 z, D4 K4 v% ]
A:Zucchini, eggplant, green peppers, onions and tomatoes
% T7 k' F  i; M5 [/ `+ H) R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 p" B) \- ^" {% @  e; H10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* n0 m, |% z5 c7 k) |( J) MA:cook food in quantities that will be used up within 20 to 30 minutes.$ c4 a  z! x! f8 g' Q' h) A6 l
大批量烹煮食物要在20到30分钟内5 k7 _5 ]' U- C! V  W  W. W
11.What person has the authority to issue a Health Permit?
$ O6 \& Q7 p0 |. y9 q0 k- M8 N谁有资格颁发健康证(卫生证)。" j' c8 a# \. j. L3 t" T
A:Medical Health Officer.; N0 `2 H& x0 h- h6 ~
医疗卫生官员。
. ^* ?; r; }4 S4 z2 [4 Q8 \, P8 p12.For what period of time is the health permit valid?9 r. W' b7 J( [; k$ g' ^
健康证的有效时间是多久?7 `. A, ]+ t, h; R. O9 `" R
A:12 months.12个月+ g6 Y# h" ?6 A( w' Z- a0 X
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 e  l* f( V, n, a# b# }' K在食物和饮料准备区,通风系统换气的标准时什么! r! {4 y% q/ J9 m1 j2 }9 B3 T
A:08 times each hour. 每小时8次& r; A; y( O* c6 z  }: q
14。The minimum temperature for manual dishwashing in the wash sink is, c% h( C0 ]6 Q4 c
手工洗碗,洗碗池的水温最低多少度?
% C% U3 s4 Q$ H/ s$ gA:110 degrees F (43 degrees C). 43度/ n% p0 o( _; A$ t
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 {; E$ g- ^5 ]用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- G, w. [; z  ZA:180 degrees F (82 degrees C).  82度
( r) G, o; g' M16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ _8 U7 x, d9 o6 C. g0 X& F
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 f6 S. u, _" O( p* tA:en papillote.  法语自己理解( H1 L8 R) v. g* ]% @+ `5 g
17。Wing or Club is considered a" A) u! n" Q7 c3 _1 a
翼和CLUB 被看做是一种...
# H7 ~% G( Y5 n4 TA:Bone- In Cut     带骨切
, w' K1 c; m, j6 ]4 L/ p6 c6 D18。New York is considered a   纽约牛扒被看做是一种
6 p4 R& s2 H7 t# v+ J, gA:Boneless Cut     无骨切
3 v/ l, f  s1 l2 J6 e- E4 y19.In general, a court bouillon for freshwater fish will contain  \5 {& T1 s" |. ^8 z/ H
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
$ S7 K; K9 @" [; [A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 w) @2 H. t% A! L' b& u和做海水鱼同样数量的调味料和香料
9 l& K: C; x; g* a3 ~2 L7 `20.Anise is very similar in flavor and appearance to
, z- _0 U! l' c- {9 r$ _八角和下面的那种原料有相同的味道/ ~  |7 X. ~: [' R
A:fennel  茴香* H+ p3 m: d8 }4 o. m' Q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 B' c4 V* U. v8 |+ u( M$ \( X
下面那种原料更像大葱且有平面的叶子8 Y- f$ ~9 V: H- x, e) K9 Z3 U5 B
A LEEKS  似蒜葱 (这边人叫京葱)4 `$ V) o8 b, W4 ^& l3 p
22.Which of the following cutting shapes refers to a small dice% ]! N: F& O% y) E8 G0 u6 _4 s
下面那种刀切形状指的是很小的粒(末): `# A( \: f5 D8 J. Y7 K
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 U6 `- C+ {/ b( g
23.Oil is added to the water for boiling pasta in order to% U' g+ ~' O0 T- s( ?8 }- o% r
向煮沸的pasta (意大利空心粉 )中加油是为了
$ I6 Y+ Y) o6 }) r/ X1 MA:prevent the pasta from sticking and to minimize foaming action.
: u; w) k1 S- F% {防止面条黏合并降低发泡。; o& q% B5 x  @. T/ s8 u
24.Which pasta dish features pine nuts and basil?' B# D( O5 K( e" l3 |: W
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- I2 S* K* F$ _" \
A:Pesto.一种绿色的意大利面酱
2 y3 O0 F0 C3 H% ahttp://www.tianya.cn/techforum/content/96/563836.shtml6 v  O2 @* P4 ~. j+ ]' ~- R+ F

& ^, h) c! D1 _" ]  I* T25.Which of the following is a spring vegetable similar to spinach?
' v8 k& o" ?3 z下列哪项是一个春天的蔬菜类似于菠菜?' b1 `2 q, l1 Y
A:Sorrel. 酢浆草。
5 T; c5 q- x$ p$ Ahttp://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; h3 R9 b. ^5 B  [* b2 U
哪位厨师最早带来高水准浮夸的美食3 g  \3 Z! O- E- x' M" H4 e
AAntonin Carême 人名 安东尼·卡罗美; Y6 j# f: F& \

( w* o4 ~" h2 A$ @& D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 j0 s1 k4 `( x, l8 ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 Q1 Y6 I7 N; c* w, P+ {
A:Cast-iron stoves         壁炉
5 n5 Z# B& o2 i9 g' u) Ehttp://www.usstove.com/products.php?id=6& E( M7 j+ Q; L
5 h( J1 V% J& I
28.The French term used to describe the roundsman, or swing cook, is:( m( @% o! z( o) c- N9 X. v3 z* Y
法国术语,用来描述roundsman,或摇摆厨师是:5 O- ?. y6 V- b
A:Tournant   图尔南9 l1 f0 C( V8 b' ^( j  n& J

) ?0 i# Q: \0 S( X  V+ C0 |29.Another term for the wine steward is:3 I$ H# |2 q2 u- C8 w6 A) {
葡萄酒侍酒师的另一个术语是:
! _9 B. `: ?# O. y6 A1 @A: Sommelier 侍酒师  q+ J( Y$ j( X
, y, M1 B, b) P: b
30.Molds, yeasts and fungi are examples of a:3 J; Z# w. B% O' T
霉菌,酵母菌和真菌是一个神马例子0 F% E4 _4 c. \2 y; i5 k
A:Biological hazard 生物危害
0 j( ~# e, }  a
1 y1 Y$ I4 a9 Q0 C- I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 H+ z$ R) M3 V$ V
根据加拿大食品检验局,食品的危险温度区在多少之间:, t6 Z! U1 W( b' X/ ^# [
A:40° and 140°F (4–60°C)     4-60度4 _$ e+ i- p( k" Y

6 \; B+ ~0 O; y: ]0 W  H6 m( l32.All bacteria need the following for survival:( ~, F& z5 o3 [8 t! z( d2 L
所有细菌生存需要以下哪些内容:3 C- n- ]% T, H6 K  Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 @) c3 u3 R. k3 A+ I, c+ Q7 h

# O6 [5 C( X6 P33.Which of the following correctly represent critical control points in a HACCP system?3 X- E$ G$ }+ X3 t1 K0 p! V
以下哪项正确表示了HACCP体系的关键控制点?8 p9 {2 v' i& ?7 C% J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 c2 f$ \- L( G( u* d食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 D* t& V9 X3 y/ j3 }

. g; j3 W$ f- ^0 B7 |34.Which of the following is not an example of a carbohydrate?
' H4 F4 v$ `: n# z下列哪一个不是碳水化合物的例子?3 s- f- _8 l+ A  J  t
A:Essential nutrients 必需的营养物质6 d. w" Z* W4 ^7 }; {
" p, F' p0 ?9 I7 v
35.The process by which a liquid fat is made solid is called:- w  r$ V8 j; x4 G' i+ B1 w  i
液体脂肪做成固体这个过程叫什么* R$ k! y* B1 K% [% [$ g. j
A:Hydrogenation  氢化
; `, g8 g- h3 D, b$ o( H0 K; n6 P, n
36.Which of the following is not an example of a fat substitute?8 z$ W7 h* O% q: G
下列哪项不是脂肪替代品的一个例子, \0 ?- x' ~- P( L; r  a( R2 y
A:Acesulfame K  安赛蜜K表- c& l. b2 n! e
9 ~# g+ V. x5 l# _1 n
37.Health Canada requires that a product labelled "fat free" contain:7 H4 g' N% @* m$ e% I4 E
加拿大卫生部要求的产品标有“不含脂肪“包括:5 m1 V8 ^+ U6 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 {7 m* R8 f4 q
& R+ L+ a1 a) F, y4 [$ t38.Which of the following is not a problem associated with converting recipes?
- ^* C9 e: T, c% J) M" h$ Y下列哪项是不相关联的转换配方问题?1 N, n# M" {  R
A:Unit cost 单位成本
4 w- Y+ e7 S* C$ D6 Y4 N/ J+ L, R  h+ C# t# P) S+ t, B) @
39.The condition or cost of an item as it is purchased from the supplier is called:8 l1 f2 q! H3 k1 N, _
从供应商采购的物品的品质或成本叫什么; \3 N- R& s7 O) G/ g8 v: ^
A:As-purchased cost 购买的费用. U; d9 n# {- |" e0 [2 U
9 ~5 ~$ j0 Y$ O, Z- v" K
40.The amount of stock necessary to cover operating needs between deliveries is known as:
! |4 M, x% t8 [$ `3 k. g在新货到来之前用于日常所求的必要库存量叫什么' w& I$ D* o0 y0 x# U( j, }# w
A:Parstock 基本日常最低库存
3 B# b% b7 O4 O7 X1 a. [6 x% R6 A! q+ d
41.Which of the following abbreviations is used to describe the proper rotation of stock?* L) [9 W, e# J8 n* F
下面那个缩写是用来表明正常库存流程?% ]. B1 }# d9 X# S$ e
A:FIFO=FIRST IN FIRST OUT 先进先出
" J; G! ^& Q' {* i1 K$ `: h0 Z! d4 A8 Z8 I& W/ G; O4 z/ `* J6 o
42.Which of the following knives is used to turn vegetables?
% ~' W; k$ Q7 [$ n) W下面的那把刀是用来打开蔬菜吗?  q$ O7 F' `2 ^8 @
A:Bird's beak knife   鸟嘴刀& t: z' c7 ~" z4 e2 W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ P( q8 O4 G. }' k2 g2 d3 t1 P
1 z. t: {! Y4 w+ J! p" w! Y
43.What is an instant-read thermometer best used for?
3 z/ m* }- a6 b8 O) E& z2 ~# u即时读温度计最好用于那方面?' j' [5 I% h. a, ~! Y) e& _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 N! b: ]; H$ |- J; S0 J
; C7 q/ [& D1 r  ^* m. H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& H8 P, r0 Y) }! @' k$ F下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ k4 V( L/ y9 y/ o3 h4 X  D3 J6 f; Y$ vA:Cast iron 铸铁7 ]3 j  L9 {7 S7 Y5 W

, A, n7 Q' z- o; O! J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 Z  O0 `, \$ y9 Q$ j/ G, T2 f
哪件装备下面有一个可移动的碗和一个S形叶片?! R" w4 S. H& ^4 ^# m; n/ R9 Q4 D
A:Food processor 食品加工机
% _9 L1 x% A/ s2 ?! Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
5 |7 n. \/ {, [' I, u+ D
7 H, c, w5 X6 F- @! ?$ q46.Which of the following is not a rule for knife safety?7 V. X8 e' j. Z% R8 D
下列哪项不是用刀的安全规则?) B/ K" C# m% w% |6 O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# f6 x7 j. G% E  i+ @; b6 A; \
2 X2 O1 e8 [2 D: S& c: s4 ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 y7 W& Q, T' x: r) ~8 U( F( Q" x' \6 @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- _* n/ }6 q1 W# PA:RondellES
/ @4 x/ N" v6 `/ \  {1 shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: Y& s" l2 z# q/ N2 |, |; S# K; _" K2 Q# C$ o
48.Which of the following is a diced cut used to garnish soups?
3 h' m9 Y. k* f3 s! {下列哪项是切成小方块用于汤的装饰?  o- u( I, n& v3 ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; g) }) A% R8 C& z3 j) \, `" c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ w6 W# T' B# b3 k1 `  q6 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!!——
6 X6 ~$ K5 y. s! w, dA:Gaufrette ! [* \* r0 F3 J- q& O, N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% `$ M* Z4 J% D/ umandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 y+ |3 g6 f3 a* ?4 H( ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- b3 B8 r/ b, W
/ i4 H: q' R: ]% ?" K0 S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' n' r5 s5 E5 b" {7 ~6 q: ~! o" Z" w
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)  X9 c& X* k8 r1 P
A:Cilantro 胡荽叶 香菜' s( t7 k# a* K( e7 G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: S/ Q  {, M' h* i' t
+ s$ c* y- e7 r1 Y9 y- Z
60.Allspice is made from:
* T& {1 |; u  _. ?1 x/ i6 q 多香果,  多香果香料是什么
) O: f8 C) A" K" H; b, P5 f6 Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 j  s' l9 c5 M
A:A dried berry 干浆果
+ r* m' J2 I3 l' d# q* C; ^. v5 E4 S( w  D$ @6 c+ R/ _% x
61.Which of the following are used to make a sachet d'épices?
  d: E* R" O1 {/ e下列哪些是用来做香包德épices?
6 I0 M# ^0 p' J' w/ X: Hhttp://www.sachetcatering.com/
8 T7 P( p! O: N% k- ^; Q2 T- \1 L) P9 _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) m7 _& Z3 m  Z3 Y" H9 |- N' g6 T: q- G# \: I
62.Which of the following condiments are not soy based?
2 z1 k% U) r  a下列哪项不是酱油调味品的?* a3 j- Q# u2 `- F2 f
A:Wasabi 日本辣根
0 C' @2 V) x# A( {
4 a- f7 Q* i% s3 z7 Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! b5 c- l& C$ R/ |+ z4 g% r- x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:
& E+ W0 h' h" IA:Pasteurization  巴氏杀菌/ {1 X% a6 h6 s* m& T3 Z
1 v/ I. D! d  B5 ^1 ?+ g7 e
64.Which of the following steps is not the correct procedure for whipping egg whites?
- \7 f7 q- g& p# v# [: t0 ^: k  d下列哪个步骤是不是正确的蛋清搅打程序?
0 [2 J9 z% |. YA:Allow to rest before use. 允许休息后方可使用。" W! v, ?* ], p3 a
2 E" ]2 U. {; T, _+ ?7 z0 B% n
65.The weight of a large egg is between:一个大鸡蛋重量介于:% d& M0 J. e/ W' M/ ~
A:56g and 63g 56克和63克, f, B9 |, \+ v, G, r4 m

- P1 N" w  K  P66.Evaporated milk is a concentrated milk that is produced by removing
1 R8 C  |% e" q- G+ k8 A" R" S; F炼乳是一种浓缩牛奶 是去除什么做的
- e# ~% q3 t/ QA:60% of the water 60%的水6 ^) q( a+ D7 z; Z/ w

1 K5 T, ?' R9 f& G67.A method of cooking that transfers heat through a liquid or gas is:
4 y  C  v# b8 W一种烹饪方法,通过转移液体或气体是:
  I% _/ [4 |$ @2 F5 k! D- oA:Convection 对流6 H: C$ c" q, V! P- P; m' K

+ s) F1 X  a  H- h68.The cooking of starches is known as  烹调的淀粉被称为  `: A2 Q: ?* f: d& s) g( d$ ^' n% j% L
A:Gelatinization 糊化& p& P$ n/ J, ]" z7 s+ a- D2 o
. O, Z. l/ w9 q4 Y0 R$ o
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 s! G% A5 [: [# M5 r* d5 d* V( F
A:Braising 烤5 _+ p) ?9 @9 T( |3 g2 x% ]

- `6 {  R4 M/ I) T- H( a70.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:
& f8 S3 V9 _: rA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 Q, ^6 I* Z3 S1 u
# r. `3 R! H+ b" l
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
" z' I+ e( C* O( D- W" UA:Fumet 原汁& \, J; L" v5 G7 W
3 f5 K. r9 d6 A4 L% ]3 {
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
* Q5 O) P8 X' Z- i5 {5 dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, E* B" ^. z& ^( A# w6 ^4 F. \* a6 J$ F% k: s, F- W/ o
73.Which of the following is a principle not used in stock making?: I7 Z8 g3 B: Q6 p0 L- r
下列哪一项不是用于制造高汤(低汤)的原则?
+ o( t5 e7 a: y$ ]1 ]A:Start the stock in hot water.开始在热水中操作
/ ~/ s2 Z; {# v" R+ n  x( c5 Q& k1 q; T8 d; N% ?" Z1 X4 U7 G! n
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- p- Y, k/ D& R5 `, P4 `+ v! s% Z. G
A:Remouillage 法语熬汤9 b# n8 X8 H) N: n. m
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
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