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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。5 C7 y2 ]0 N* T8 \, c5 h- i
3 R4 q+ T' l1 s5 U5 i6 p, G& T
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。
1 w! V0 N' U5 H5 q7 u( c# \7 m2 e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9 Q, [' \% {- T( Q
1.Which of the following methods should be used to determine doneness in a New York steak?4 P5 `) t% X1 x+ m) K' C# L4 H9 k
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)
  _+ g7 Q: Z2 n4 |A: pressure touch. 压力触摸
$ V9 R3 [# ~0 ]; ~% y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 ^3 E* G; _# J( D4 `6 e$ S0 |
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, r( Y. j3 O. [
A: acid  食用酸" D* K8 H8 R+ N, H: X; o, I' Z" r
3.Vegetables are major sources of which of the following nutrients?: N. p/ c4 J- ]: E$ e4 b
蔬菜中包含的主要营养有哪些
* b% F- L# v# e  q/ kA:vitamins and minerals. 维生素和矿物质。# a( @( z. ~6 X2 e; |) s
4.Cauliflower is commonly served with
- y3 j5 u; ~' J( `) L$ C花椰菜(菜花)最常见和那种酱汁搭配
& ?/ t! u8 O: W! Q+ E- e: R' s6 {A:Mornay sauce. 奶油蛋黄沙司* \) q  t% l1 d& x
5.Which combinations of products are found in pie dough?
1 \$ R6 c- e" ~* z7 A! [/ D下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ ^; C2 H- R2 o" s" t
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( K& x: H- E& J9 l1 I- C7 N) q
6The French term for mussels is 法国语青口(海红)叫什么
% M( g9 u) s' [% ~6 E$ IA:moules.法语青口,海红
- r" [9 v# B; b- T. a7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& ?3 ~9 C6 X4 q5 c: ~. d7 Z! sA:faintly fishy. 稍微有点似鱼味
" [0 o7 h, g; J/ ~& S7 U6 {+ I8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 ]' x: a% v+ `
A:2 days. 2天' v" G- Q% }7 l2 z
9.What are the principle ingredients in ratatouille? + R- H7 p, d# ?/ a% K) G
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 i. z; ^5 k( `7 J, ?9 D  P
A:Zucchini, eggplant, green peppers, onions and tomatoes
7 w5 {2 Y9 y. l+ y' v8 t西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) V9 k/ W! }/ _" }9 S
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 _9 |* u, ]) g$ [3 H" {A:cook food in quantities that will be used up within 20 to 30 minutes.
# a# D: O& z1 T8 x$ Z  q大批量烹煮食物要在20到30分钟内' ?3 `/ g! {. f
11.What person has the authority to issue a Health Permit?! `( ?+ I. @. }( R/ i8 m
谁有资格颁发健康证(卫生证)。# S+ h6 N7 z. n8 C. y! N
A:Medical Health Officer.) C1 y$ N/ p+ K% v, T# K! m9 h
医疗卫生官员。
" w, D$ v  C4 U% D1 G- G3 H12.For what period of time is the health permit valid?" p  i  C6 o9 S
健康证的有效时间是多久?
# Y$ J" C2 N* j; z) R. WA:12 months.12个月3 K" Z8 f: o/ y/ n/ r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' W$ l  o1 J$ o2 O+ k5 x) \0 E
在食物和饮料准备区,通风系统换气的标准时什么# G# E4 T% Y5 ]- g9 ^4 ~6 A4 B0 C4 @
A:08 times each hour. 每小时8次, o/ d' q4 B* H$ q$ Z8 d2 Z4 E# H) l9 s
14。The minimum temperature for manual dishwashing in the wash sink is
/ m' @+ ]- U& j. E. S" ]手工洗碗,洗碗池的水温最低多少度?4 F+ c1 I1 l9 E/ X
A:110 degrees F (43 degrees C). 43度/ t. a% a* q( Z5 _: x) u
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' r' W: r8 D3 K" [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 G2 l9 \# o5 R: m6 V$ C2 \A:180 degrees F (82 degrees C).  82度1 R+ k( r$ ]1 k8 B  Z; y! t8 Z2 ]
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 [9 |# ~* n1 U. i! s& _3 p* ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 Y( B7 n+ L8 U5 p% X1 J
A:en papillote.  法语自己理解
9 h  h1 C$ G( g: {17。Wing or Club is considered a" f& O# c# S, ^' [6 W
翼和CLUB 被看做是一种...1 v1 J: C) V' H) j- P" q" t
A:Bone- In Cut     带骨切
& @/ f  a4 b( v$ C4 k18。New York is considered a   纽约牛扒被看做是一种" w6 ?7 P; h. n0 s. X5 L0 _
A:Boneless Cut     无骨切+ R! v9 M, l$ @" R- d5 ]9 \
19.In general, a court bouillon for freshwater fish will contain9 l+ C3 k% {3 J4 F7 a3 ?6 ~- W
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
' N/ N' {0 }' XA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; f# R$ S& `( j" T
和做海水鱼同样数量的调味料和香料! _- y! ~4 i4 O3 q1 }, g  U3 ?
20.Anise is very similar in flavor and appearance to( n2 q5 v# T5 q% ^
八角和下面的那种原料有相同的味道
$ \" d% B  b2 k5 Y2 LA:fennel  茴香
$ U+ v4 E; ^6 q0 \! I& b1 z: G21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* N& B/ O3 |0 J9 H/ F  U
下面那种原料更像大葱且有平面的叶子
0 `+ h( T( J& ?' {4 s, y! q* g* ?A LEEKS  似蒜葱 (这边人叫京葱)1 {6 a% l$ K. Z* o
22.Which of the following cutting shapes refers to a small dice
4 h4 @& T$ @& n' n下面那种刀切形状指的是很小的粒(末)
" b! M8 a; c3 P) c" D5 I5 g6 V6 y! qA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# p! ^. L9 `2 q, A4 U( L23.Oil is added to the water for boiling pasta in order to2 q- S2 ^. r4 Z. z2 |  Z/ }9 I
向煮沸的pasta (意大利空心粉 )中加油是为了
; H4 m) r: P4 W6 {8 qA:prevent the pasta from sticking and to minimize foaming action.
/ b$ q: ^1 q! q6 D/ R防止面条黏合并降低发泡。
* I7 ]; Q, q9 [" }$ v24.Which pasta dish features pine nuts and basil?
9 R4 `; Q# _6 Q3 |6 i9 P下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 T; ?: h2 ?- B3 o4 A% s
A:Pesto.一种绿色的意大利面酱
. f% Q1 }; t6 ~http://www.tianya.cn/techforum/content/96/563836.shtml! S& ?& I4 J9 R& Q) |$ q- o
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25.Which of the following is a spring vegetable similar to spinach?
6 d* o. ^2 r* C  D下列哪项是一个春天的蔬菜类似于菠菜?
  a' l3 {6 n7 q$ j# ZA:Sorrel. 酢浆草。4 ^- R. s) x/ x# b/ |3 Z0 Q8 }
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:8 }" _* z, g9 ]0 D
哪位厨师最早带来高水准浮夸的美食
0 i) a+ M4 n# K+ o! B0 A4 aAAntonin Carême 人名 安东尼·卡罗美
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: f2 n; \$ U+ J4 M0 a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 q/ a9 t+ v/ O6 A# A3 G
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" {" D5 D/ `) T7 _+ y
A:Cast-iron stoves         壁炉/ W; h6 A5 n. Y3 ~/ N; @; B
http://www.usstove.com/products.php?id=6
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) W' D5 x( [( Q, G8 p28.The French term used to describe the roundsman, or swing cook, is:1 ?& d7 W4 q' t, }
法国术语,用来描述roundsman,或摇摆厨师是:
% C. o& H/ h- x! s$ I  v- J, |A:Tournant   图尔南, ?0 X, C6 s$ u) Z2 L/ m

( m6 Q' s! ]5 _29.Another term for the wine steward is:- C" Z( p: Z5 _7 t, y# b* Z$ p! S
葡萄酒侍酒师的另一个术语是:4 h9 q, K6 e1 A3 i# u
A: Sommelier 侍酒师! ]. Z) Y" _4 I6 ^
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30.Molds, yeasts and fungi are examples of a:1 ]: X2 E0 F+ q6 r+ K6 n
霉菌,酵母菌和真菌是一个神马例子
- h. x* F& d( u0 s* ~A:Biological hazard 生物危害
5 F5 R7 z. L5 w
& ]0 d( b0 n7 z& E  N: [- @/ \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ w# N; P% F" {0 b5 M" i9 }
根据加拿大食品检验局,食品的危险温度区在多少之间:& `' }3 L& o  s) h
A:40° and 140°F (4–60°C)     4-60度7 b5 g, K  {" b/ Q

. s' s8 W* H2 X# o  H( b7 l32.All bacteria need the following for survival:
4 c' b) L# O: _( o! J/ b" F1 h" V所有细菌生存需要以下哪些内容:
. j9 b% b' s; T7 vA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( m4 @$ {$ r5 R! _0 x2 X) G

' L/ t+ Z8 E3 \! |% Z* h- D33.Which of the following correctly represent critical control points in a HACCP system?6 [  C9 m9 s) d# d6 L. m
以下哪项正确表示了HACCP体系的关键控制点?
/ e8 r- A6 I4 J& a. ?3 c- XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) f7 O0 d! d. b3 c8 E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: I$ {3 I  H  i0 x3 g9 A
7 z4 S: d# F( p& l4 I34.Which of the following is not an example of a carbohydrate?0 Y* |% I. m. f# M
下列哪一个不是碳水化合物的例子?, u  l6 S' Y4 U. S  O2 N
A:Essential nutrients 必需的营养物质
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7 f5 G+ G- R- e* z35.The process by which a liquid fat is made solid is called:
3 C, h+ E) z, _  t4 m$ B) P液体脂肪做成固体这个过程叫什么
6 R$ a. K) Y# f# l, w9 M, B3 GA:Hydrogenation  氢化; x# N! B8 _7 [$ }. N

7 k* U3 l, _, U1 F36.Which of the following is not an example of a fat substitute?
+ m& O4 |$ Y2 e$ G下列哪项不是脂肪替代品的一个例子
2 I% j. T! r7 ^: I. ZA:Acesulfame K  安赛蜜K表
4 B* r- H4 x% H+ H
3 Q8 i' t0 t# B4 j, y6 ]37.Health Canada requires that a product labelled "fat free" contain:2 C1 g: B% o! C
加拿大卫生部要求的产品标有“不含脂肪“包括:
# y0 g9 x9 e' Q- wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( W) k7 `( s" m# |3 Q4 H

0 r5 A: U3 e; M, Q* a38.Which of the following is not a problem associated with converting recipes?
" M0 [- _! a' k1 a下列哪项是不相关联的转换配方问题?3 f" Y, d1 R) j" Y. I
A:Unit cost 单位成本9 \- B8 O2 a. l. l5 d
2 N: Y7 C% _7 I7 q
39.The condition or cost of an item as it is purchased from the supplier is called:
2 o0 L  Z, q  @% z3 ^7 _! m从供应商采购的物品的品质或成本叫什么
/ h% v. b4 B+ D: l' e9 YA:As-purchased cost 购买的费用  J: x/ }+ G- M. c* T! f7 h
  v! Z( g' o9 e. e; B" ~. P$ c
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 k( Q& w+ |% u: Y  Y" i( M
在新货到来之前用于日常所求的必要库存量叫什么7 j7 z! ]1 {# k0 j
A:Parstock 基本日常最低库存$ Q) l3 R8 V" ]; T2 j" C
$ Y% |. @# h) u
41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 H3 s9 ~) h) _; Z! |/ m" ?' a下面那个缩写是用来表明正常库存流程?/ d* e( l3 V9 l# {* `' q+ f
A:FIFO=FIRST IN FIRST OUT 先进先出4 {" G! t0 i6 x* J( l

6 Q5 E$ k* @- y6 N' p# v; w42.Which of the following knives is used to turn vegetables?
# a$ O, N2 j6 j8 W下面的那把刀是用来打开蔬菜吗?! ^0 {; w# V, ?* T' y
A:Bird's beak knife   鸟嘴刀0 U/ g/ b) E; T2 t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% y: X( b$ j. t
  D7 v' A4 x5 x) z. H2 `( x
43.What is an instant-read thermometer best used for?
* h# X" k, q/ _3 \7 K3 a即时读温度计最好用于那方面?
4 h/ |% d- M& b, U2 cA:Checking the internal temperature of a roast 检查被考物品的内部温度
7 v" r6 n4 C- b  V+ {& B* ~3 C% H2 A* ?4 f+ n9 y$ m
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 r/ N; z! z( e" h0 n下列哪些金属材料受热均匀,通常用在铁板而且非常重  C7 d* `2 q" b0 U2 g/ R
A:Cast iron 铸铁
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3 X" ]. n: \! x$ n) i- v* X) |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 G# K* O5 o) C: x7 O" z哪件装备下面有一个可移动的碗和一个S形叶片?* k+ y* O; j+ Y, h& T8 O
A:Food processor 食品加工机
; J* Z+ U& {" \, p: a8 \http://www.google.com.hk/search? ... iw=1263&bih=572
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9 U! U  |2 D0 M2 h" P) i46.Which of the following is not a rule for knife safety?
. e4 ]/ @+ ~. g& ^5 S1 T" }下列哪项不是用刀的安全规则?9 P2 I# l# D$ @3 s& k: y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) P8 c/ i# e, V# e
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ D$ ^9 w, g( t8 ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" Y9 ~/ o( {; z( o
A:RondellES # v9 o6 D' k2 b2 M* L6 f$ B7 _+ p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 @% k: i5 S6 I% L$ \$ d
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48.Which of the following is a diced cut used to garnish soups?. z9 J. C; \) ]; \" W, E
下列哪项是切成小方块用于汤的装饰?- p5 K4 N. F* I
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# E1 j' R3 X" L9 x, a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. K) L4 S2 U' m6 N! ]6 x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!!——  e( m0 M6 z  e" \5 ]* y, V
A:Gaufrette 5 l. Z3 ^: ?; f$ \6 a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ }, X! T; j( z& C6 g6 I3 f' \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& `2 @/ @. y  v8 `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" s, B& r9 f/ V7 U- `
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! r4 n' g" r& ^" y7 v8 M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)
+ Z" A# z+ ?( U2 n/ ^0 Y" k& VA:Cilantro 胡荽叶 香菜
  V/ X& s8 h1 h' ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:. W1 i0 z  m" X1 `6 Q- O7 L- s
多香果,  多香果香料是什么6 @# m4 d0 O$ ]: y- ?9 T- M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ }, G0 w4 _0 l
A:A dried berry 干浆果
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7 b# M/ K) l1 H61.Which of the following are used to make a sachet d'épices?
& r7 L$ V1 y1 }& u; |2 r7 u! Y下列哪些是用来做香包德épices?
4 h$ B( V( C, Q. whttp://www.sachetcatering.com/
3 o: |, M: d5 g) hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 V( V4 X9 y! _6 ^
2 ~! C2 ^1 W  P5 q
62.Which of the following condiments are not soy based?: J, ^: X9 u' q' k" j- C
下列哪项不是酱油调味品的?
8 K" k5 q& [( f( N; GA:Wasabi 日本辣根: a+ V1 K- j7 X& t
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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:
& d  z2 K; r9 A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:
# o  U& ]2 f7 n* LA:Pasteurization  巴氏杀菌) G2 b7 g2 Z+ S, k, f) T

# e9 ]4 Q0 C# `2 Y64.Which of the following steps is not the correct procedure for whipping egg whites?" X9 |; ]- P" Y. ]: @
下列哪个步骤是不是正确的蛋清搅打程序?
/ X  x3 {( A( D6 t. LA:Allow to rest before use. 允许休息后方可使用。
0 g, g. x& Y4 k; J
/ q3 \0 {6 N0 ]  k6 V65.The weight of a large egg is between:一个大鸡蛋重量介于:4 z- d  `8 s$ o9 A
A:56g and 63g 56克和63克
4 u9 ]' B/ _% q0 t1 Z- s* k/ ~
: n4 u1 p/ ]* Y9 N7 l+ a6 ~% X66.Evaporated milk is a concentrated milk that is produced by removing* U  `. N5 E. P" C) L- b! J1 l
炼乳是一种浓缩牛奶 是去除什么做的( @$ c- ]# U8 [- j
A:60% of the water 60%的水1 N6 U2 v' [; o6 e

; [+ T+ p1 ^/ }+ R2 s1 K: O2 d67.A method of cooking that transfers heat through a liquid or gas is:
# X& ~; ]' e- C  e一种烹饪方法,通过转移液体或气体是:
; B- m* P6 ]" h" `; FA:Convection 对流5 R' H& B( S) ^$ p
6 V- Y7 y8 Q4 h! D
68.The cooking of starches is known as  烹调的淀粉被称为. s/ v1 W+ j) p# O! S' z5 A
A:Gelatinization 糊化6 L9 [8 |1 x+ A, m  b  H
: n: T. e; D' ?
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 T- u3 g* x# KA:Braising 烤8 ~1 [8 r. p4 n% m, T, b* r7 H
, J1 I. `2 x9 X0 D4 n. h
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:2 n9 L, O3 g% {9 q0 N
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' C9 ?+ H- p: _- |
8 `; ^0 ~2 `! `/ t* ^, r- k6 Y& k0 u71.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
4 F  m6 g0 }0 P/ s6 F! ?8 V# y) }: VA:Fumet 原汁: [" @# |+ E& l! q7 m

4 W- ~2 p' l- q# P) x2 k% Y  Q  ]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. U" \5 V1 s( d; F* l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 G6 q5 k: _* E  B- }; u7 q& t0 w% M6 m- X5 G- x; z9 L4 c
73.Which of the following is a principle not used in stock making?( t# ?0 ~  a- C% m" y6 y
下列哪一项不是用于制造高汤(低汤)的原则?
: k& d# ~. P  l) {$ K, S1 QA:Start the stock in hot water.开始在热水中操作
  Q# {9 w. Y/ S& r2 W/ s1 H# r$ V  v* b, H1 Q3 Q7 W( `
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
: A' _% C2 D6 ~8 `- DA:Remouillage 法语熬汤1 U  n% o9 {* X/ [
http://www.haibao.cn/blog/post/176242.htm
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加油!
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