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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。
$ Q# o7 S2 T, I* C: l* |" r# `
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。
9 h# Z+ w4 i1 q" W' 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. [. b8 A7 N- O7 s) k3 F( N6 I
1.Which of the following methods should be used to determine doneness in a New York steak?
! d. ]" K4 U. c* E2 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)
: I8 B' K4 j/ e) gA: pressure touch. 压力触摸2 D3 X1 A  p( w0 G
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ I9 {2 x' X$ p; |1 q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
) T: }2 u, Q* eA: acid  食用酸! R; F" ?$ i. ^
3.Vegetables are major sources of which of the following nutrients?# v- e3 m% A& g* W; D; D! c+ u' I& T
蔬菜中包含的主要营养有哪些
2 E* ~' q! W& w6 s1 [A:vitamins and minerals. 维生素和矿物质。6 G+ a$ K' ?" |4 t7 I+ p
4.Cauliflower is commonly served with0 r" s$ B! {9 b) m. }' ~
花椰菜(菜花)最常见和那种酱汁搭配
5 m( _# D& r) O% x, C: kA:Mornay sauce. 奶油蛋黄沙司$ P$ ~3 I4 t' ]" x5 d" D+ I$ Z
5.Which combinations of products are found in pie dough?
6 f9 j6 k2 ]7 V7 a下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 u4 {0 V1 f7 c) }3 nA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  E) b$ q, N4 Y/ _7 A* R) x9 g6 c6The French term for mussels is 法国语青口(海红)叫什么
8 }: @& f) ~' o& m3 RA:moules.法语青口,海红
5 c+ U1 y  G/ U6 c7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 Q! @; i- }+ H* N3 E" O+ t% d
A:faintly fishy. 稍微有点似鱼味
: g- v/ ]4 Y  h. N  j8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; t! E+ x% d. w! K! KA:2 days. 2天+ b9 R: D4 M2 R6 E: b
9.What are the principle ingredients in ratatouille? $ Q* P, M4 C# s" y" [3 c4 V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 w+ _- V' j9 z& e0 \" LA:Zucchini, eggplant, green peppers, onions and tomatoes) j% ?, _5 v9 C; t6 S
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 v! W1 c9 I2 m$ z6 f10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ {  N( G! O! C4 S2 u- _A:cook food in quantities that will be used up within 20 to 30 minutes.) x2 a) a0 O8 N( _; L+ j
大批量烹煮食物要在20到30分钟内; Q. y$ M- n( y1 a- Y
11.What person has the authority to issue a Health Permit?
7 G. A$ I: W: ]& P$ ]" s4 }谁有资格颁发健康证(卫生证)。
+ z- z' v' K2 L6 ]6 [! lA:Medical Health Officer.
& J- x7 \4 Z) F, _( U8 s医疗卫生官员。4 g, r0 f, Z. B5 f# Q+ i$ w2 z
12.For what period of time is the health permit valid?3 g- g7 O. s- \& d
健康证的有效时间是多久?
) c1 n- b% `( B8 I; L  ~* E$ K) NA:12 months.12个月# o, |/ p" T8 f0 ?: r7 D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 V! S' y& h  E0 e/ t. O在食物和饮料准备区,通风系统换气的标准时什么# g$ ?* C+ c# [+ \% F
A:08 times each hour. 每小时8次: }; y+ C" W- R) h2 l; [
14。The minimum temperature for manual dishwashing in the wash sink is% Y7 F' d* \0 }" K
手工洗碗,洗碗池的水温最低多少度?3 H) z4 J6 F" T5 j
A:110 degrees F (43 degrees C). 43度! W4 ]/ D! ]( k) _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 k1 K3 a: h/ E# X: S* M+ |2 ?! o) S2 X
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. `& U1 Q8 a/ \' B. V$ I: uA:180 degrees F (82 degrees C).  82度
5 \+ @0 l4 N- K, V, v- {16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; l2 ?& W3 ~- l6 e
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 s* U' Z/ {! `9 a/ r- J6 cA:en papillote.  法语自己理解
. C% Y( T4 K% i) o0 }* m( P. b# E17。Wing or Club is considered a
- i% m0 w6 X* H, h' F* {) p# N翼和CLUB 被看做是一种...; t1 `* \8 ?( U8 R7 z  v7 R
A:Bone- In Cut     带骨切" u* k! F: d  ?: Y" x1 V4 ?4 _
18。New York is considered a   纽约牛扒被看做是一种& J, K- L& C) x' {/ E
A:Boneless Cut     无骨切0 e3 q4 P6 @) G- E" U7 W
19.In general, a court bouillon for freshwater fish will contain7 [  i. c. n4 q- t3 Q, H/ L
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
0 I3 H' G, H) C0 D8 A6 `8 wA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# |" s4 d; `# w0 ^和做海水鱼同样数量的调味料和香料
  q2 F* f1 O. e% Y5 [20.Anise is very similar in flavor and appearance to
! h* a7 `  y4 }% z' |八角和下面的那种原料有相同的味道4 ^# a0 X" g7 r; B7 ?
A:fennel  茴香
* j& i7 g$ d$ y9 Q' w21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# F% n/ |% F8 z下面那种原料更像大葱且有平面的叶子
' ]( Y& u1 z6 b! C! ^1 DA LEEKS  似蒜葱 (这边人叫京葱)
! ?# A: F2 j" Z* p1 Z( o# I22.Which of the following cutting shapes refers to a small dice
" B& t$ z9 H( \4 A( [1 d5 H下面那种刀切形状指的是很小的粒(末): v, M: c! Z" t& E' Y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 w0 |; \: r4 g1 d; c3 V8 c/ M
23.Oil is added to the water for boiling pasta in order to
$ s' J7 s: h8 A7 W5 k向煮沸的pasta (意大利空心粉 )中加油是为了
2 |2 {( F! F* T" E# {+ VA:prevent the pasta from sticking and to minimize foaming action.: k. z% f1 h8 ]8 k" t: }! }
防止面条黏合并降低发泡。
" [9 T( [9 Q1 t0 `! o9 c24.Which pasta dish features pine nuts and basil?! {! x7 }9 b" q0 ], u+ m: K
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 a/ O* Y* ?0 t8 E* d
A:Pesto.一种绿色的意大利面酱
! |) A9 b; p+ Y1 b8 n  fhttp://www.tianya.cn/techforum/content/96/563836.shtml# L( S# Q  K% P; }- @1 U

6 @; d+ ?$ P8 L25.Which of the following is a spring vegetable similar to spinach?0 q2 G- t7 z1 C2 t+ W/ O( V3 f
下列哪项是一个春天的蔬菜类似于菠菜?
) t! }9 x& U' L2 @A:Sorrel. 酢浆草。3 r5 v9 N) V5 W4 U9 [# h
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:% x7 h- p8 i7 b; C
哪位厨师最早带来高水准浮夸的美食- @4 L' D1 y7 @: Z3 l
AAntonin Carême 人名 安东尼·卡罗美
- A5 @" E1 T) _, u0 J. d; I8 K
# g' N) q6 x5 L5 D2 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 M/ U. ~: F! C" c8 O8 e下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 U. ?: M& J" o, z3 U$ eA:Cast-iron stoves         壁炉
- A4 x7 w. y# D' u' bhttp://www.usstove.com/products.php?id=6
2 u" X# R0 u2 T& D5 c8 p! z4 z' i' |
28.The French term used to describe the roundsman, or swing cook, is:
2 ~8 }( k, {/ e- F* @法国术语,用来描述roundsman,或摇摆厨师是:0 O, t. g7 K: e/ r
A:Tournant   图尔南$ H! V5 B7 q& s. d7 @

1 w2 Q1 z0 e, y# z1 x. o29.Another term for the wine steward is:
# D0 Y" W0 l/ s8 q1 \( l& b葡萄酒侍酒师的另一个术语是:
# F# D% Y1 u1 Z0 fA: Sommelier 侍酒师; G! \5 m! |# `  x$ w( |% j
& |1 v9 W$ _& r" i$ `: _
30.Molds, yeasts and fungi are examples of a:
; A. P, w, f" k1 ?霉菌,酵母菌和真菌是一个神马例子
& W. T% Y! X8 I: k6 i$ ^. O, u# rA:Biological hazard 生物危害
% J& N  r9 R" J) D% e/ U* K. q5 c* U/ b5 Y8 P% I
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 u# a6 M' A7 V  q根据加拿大食品检验局,食品的危险温度区在多少之间:5 |; P- ~8 Q, c' e& A* }+ \
A:40° and 140°F (4–60°C)     4-60度
+ h5 X: G. O3 v6 [  g: x; V) R: G  d6 k8 D
32.All bacteria need the following for survival:
1 _% m; H1 l+ [# H% ^0 _4 K$ F8 h3 W所有细菌生存需要以下哪些内容:
; y$ B5 y6 H/ [0 e6 _A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! t, O- w" O8 ~* z8 W- V1 z5 u6 R$ t6 q+ |! H! |/ w
33.Which of the following correctly represent critical control points in a HACCP system?
- c0 {' S7 }" ]8 v以下哪项正确表示了HACCP体系的关键控制点?1 {0 |" g6 X9 ^/ a, b" h: [4 ]  W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  Q2 D9 G3 _' J9 B" [- M) v食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 H7 {) W$ H8 f: j2 P" n7 E& t, [

& [+ z# \" B+ j; x8 x# B34.Which of the following is not an example of a carbohydrate?
4 \1 |5 j5 a6 Q7 U; q. \下列哪一个不是碳水化合物的例子?
$ ^% Z& }% k, S% t( XA:Essential nutrients 必需的营养物质! h5 g+ b+ j5 j* L0 \, ^$ R

) K4 C4 v3 l" w, \% v3 [35.The process by which a liquid fat is made solid is called:3 i. r9 Q  a! l/ K" ]
液体脂肪做成固体这个过程叫什么/ h! {9 u' [. }
A:Hydrogenation  氢化
$ e: \' N- N0 M' b, a- k' P- U' ^9 ], ~. n7 R! k2 Q1 o. Y
36.Which of the following is not an example of a fat substitute?" x4 I/ z! ~+ j! g, f2 N
下列哪项不是脂肪替代品的一个例子/ g  j) [( k& ^
A:Acesulfame K  安赛蜜K表5 W( F) @5 e" ^' S1 D
9 E6 X- D& y8 M& t" ?/ j9 ]% y' n4 H
37.Health Canada requires that a product labelled "fat free" contain:
1 g/ {5 `% l1 Y  F' _- w: {* [- j加拿大卫生部要求的产品标有“不含脂肪“包括:  r( c& s. r- R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) w9 W' d; Z) w4 a+ v" z

; J/ d% b9 y9 Z% G& C38.Which of the following is not a problem associated with converting recipes?  E2 S7 @  w1 ^& y2 W! w' Q
下列哪项是不相关联的转换配方问题?* }- D: r/ |  Q' D, x6 U" Y
A:Unit cost 单位成本
% }6 ~4 ?& K  a4 ^" ^
( ~' Q4 m  j' W. M% T* N39.The condition or cost of an item as it is purchased from the supplier is called:
* C9 {* R$ i8 s4 |& C从供应商采购的物品的品质或成本叫什么
, W& p6 O6 O0 A6 o, B7 u" u  `! XA:As-purchased cost 购买的费用( p5 s/ U/ s7 F

! e$ Y' j: Z& L$ I$ w$ i40.The amount of stock necessary to cover operating needs between deliveries is known as:$ ?! E4 D$ L+ Q
在新货到来之前用于日常所求的必要库存量叫什么+ a" W7 o# d" u& o
A:Parstock 基本日常最低库存
6 C. z" B7 V$ }/ S8 k0 O# w/ j2 ~
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 \: |$ o/ u" `, _- a/ z0 a
下面那个缩写是用来表明正常库存流程?
4 q1 Q! p; V' ~* u4 _: T) jA:FIFO=FIRST IN FIRST OUT 先进先出: D3 _# F/ B' j! S1 c5 j! A
( @9 m9 e. Z! B$ ~
42.Which of the following knives is used to turn vegetables?6 p% |8 H) E1 i5 o1 B$ g0 R
下面的那把刀是用来打开蔬菜吗?6 x+ B/ T( S& _4 n  v% N( L1 B
A:Bird's beak knife   鸟嘴刀. P# c" k- o5 }& u. M, F# V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 J1 o8 w) I/ J4 e7 i2 n9 u; V& L( a

% `% {0 }* r. F2 a' r43.What is an instant-read thermometer best used for?( Q1 n+ C0 s7 Y( P
即时读温度计最好用于那方面?
8 v* s7 @" E" `A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 `% [! m/ ?1 a5 p! ^
8 n4 [: h4 e  F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ r# h" V: W# L/ l; c下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ ?. F+ @: E6 o# d9 {/ uA:Cast iron 铸铁; ?0 F- d  v) m. }+ W$ L6 r

% ~' a1 E' q% Q3 h6 h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 r& v. q, u$ d9 [6 R3 Y/ p% C哪件装备下面有一个可移动的碗和一个S形叶片?, m) u! |5 H  E, g: G! O
A:Food processor 食品加工机# w4 V* d" v2 \' S5 t
http://www.google.com.hk/search? ... iw=1263&bih=572
6 A  \( B! g( N& D; C
- O0 D! M  S2 G7 Y46.Which of the following is not a rule for knife safety?% a8 p  o6 P# o8 J- t2 D
下列哪项不是用刀的安全规则?. W8 x( \% L& J1 B. [9 G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# }6 V# e, W; {
/ f: b1 Z# l3 ?) j8 D: L8 O
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" q$ Q8 O0 Z! V' `/ C0 _! Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 p+ N6 u* ?, R0 ?9 ?) Y3 ZA:RondellES
$ C  G3 X1 y4 X+ @( y, |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ h0 m9 X: a5 _8 K, U' l( j, K- C9 O/ I9 G3 \# q# i( y+ B
48.Which of the following is a diced cut used to garnish soups?
* l$ d7 Q' ^* d4 v下列哪项是切成小方块用于汤的装饰?# F& z: R2 O$ _# X/ _
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 {0 z# d$ s( t7 w$ K; y# _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' R& l) k% M: }+ Q- c" V  k9 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!!——
7 ^% f) B3 N! j# bA:Gaufrette + I5 T* @1 r  r$ Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ [! {5 ^, s) }) G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) b/ V# ^" z% P* C7 vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 j/ P. {- \4 `0 H$ r8 Q! Y
( F0 p: a# `3 P7 ]7 l# m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; O0 [+ J# q& J+ a+ s! O2 c3 i* Z
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)( f. N; z4 G( ~
A:Cilantro 胡荽叶 香菜
5 u, D0 n0 L+ V0 }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) `. l  Q& j$ |7 x5 l( O
1 a# M" V" x9 J% d" }; f1 G( Y60.Allspice is made from:
5 k) b! R9 t, g4 ?1 p 多香果,  多香果香料是什么5 O% D8 N- d# y3 v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" ~% b. P, F( G3 ^' g
A:A dried berry 干浆果7 g: Q, e, k0 f; R
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61.Which of the following are used to make a sachet d'épices?
: s- N9 c3 ~- G3 M1 x" Y下列哪些是用来做香包德épices?, \" t2 c+ m) \* P' w: q$ e
http://www.sachetcatering.com/
7 X% c. E/ z8 e( c8 m/ XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 l' u" C! B3 O$ B& ^0 A  v  Z
9 P' b2 S  n# w3 C6 \- j
62.Which of the following condiments are not soy based?
+ v9 Z6 c! @# K4 b8 x下列哪项不是酱油调味品的?
/ p) b  I% F' w3 ]9 sA:Wasabi 日本辣根$ A- U4 q( w5 C+ H" B- Y
, d) z% d: l, K1 o+ b$ u6 x& k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& A' j; R. R3 s3 N3 `7 t2 j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:, `, @( D9 Z! C* k1 M, W4 f) r
A:Pasteurization  巴氏杀菌6 `* I7 [+ I' Y! g' j, r
% N: ]2 ]5 R5 V( K6 U, h
64.Which of the following steps is not the correct procedure for whipping egg whites?6 B7 ^; g/ I1 R+ N
下列哪个步骤是不是正确的蛋清搅打程序?8 ~: `$ G4 Z+ e, n3 J* m
A:Allow to rest before use. 允许休息后方可使用。
6 i% Q. _$ `" F6 P) Y% x/ H9 C; N) U* K- m& Q7 ?0 d0 @7 I' F
65.The weight of a large egg is between:一个大鸡蛋重量介于:, K4 m) z! h: _/ ]6 Z
A:56g and 63g 56克和63克, L9 z/ Y3 {- v& N, A
' N4 y6 t0 Y1 }0 J! s8 s5 K
66.Evaporated milk is a concentrated milk that is produced by removing# B3 S0 B. g  m% h1 E
炼乳是一种浓缩牛奶 是去除什么做的" P# {; z  t/ z- q
A:60% of the water 60%的水: X' F% ?5 v3 [8 @2 P. K# V

. @- d2 @4 K4 z& `( V0 c) R' P8 E67.A method of cooking that transfers heat through a liquid or gas is:& c; [. {' d! Q. N$ n: \# `; `
一种烹饪方法,通过转移液体或气体是:
( G6 x! \# ?( K% z& Y5 qA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为8 s' y, K3 d3 J2 r: w
A:Gelatinization 糊化
) `  g' `1 {5 i& `2 [! m
' k9 z4 L1 C( p3 N/ ^! f  Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?1 P% s) j* D  W
A:Braising 烤
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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:0 Y/ Q' j& g" Z: v" ]+ }
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 d  r/ {- m  q7 O7 w* K8 Q! p4 x' ?
6 j+ v. P  X: s$ W/ e  K1 K
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: M" x2 |8 ?& C+ |4 K4 o/ u! U
A:Fumet 原汁
4 O1 |2 m- k" V9 L. k
5 C  R: _* Y9 {" {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8 }9 E8 Z7 Y2 e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# |3 o9 W2 {; E4 `7 F/ k- G( F6 F6 g: j

* c; \, m' c) ]1 X73.Which of the following is a principle not used in stock making?
$ R7 G* e! v1 G* l( @下列哪一项不是用于制造高汤(低汤)的原则?
: ~. l$ y# t( o0 s" tA:Start the stock in hot water.开始在热水中操作
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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
5 h5 G1 D, i6 kA:Remouillage 法语熬汤% j$ p* e+ h' n; F/ J$ ]3 }: l* ?
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