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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。4 `. Y8 j/ C, \9 G

9 S* }* Q% e0 l: g7 h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。# X7 o2 r8 Z0 D* ~3 W) Q
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
) |/ O  v, X1 b. k+ ^1.Which of the following methods should be used to determine doneness in a New York steak?
/ T  d- r  o7 e5 l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)
, ~$ ]) @9 ^6 y: ~A: pressure touch. 压力触摸
, c8 ]4 U  L. o' \2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 R6 w3 [# N+ z6 s6 h  L
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 q- o8 P( f% O& g' @9 G4 ]
A: acid  食用酸8 f( z7 p" O7 ]( j
3.Vegetables are major sources of which of the following nutrients?
9 {/ @' h  _/ p( U; U6 B蔬菜中包含的主要营养有哪些" ?( c. ^. Y- P& ]) V; n
A:vitamins and minerals. 维生素和矿物质。
: B( e0 b; _+ P& f& |1 S4.Cauliflower is commonly served with
9 X8 X8 c2 m* o9 z花椰菜(菜花)最常见和那种酱汁搭配1 Q8 [: h1 v; |+ A9 I
A:Mornay sauce. 奶油蛋黄沙司# {" ^" m) |( ~. `* e; R
5.Which combinations of products are found in pie dough?4 z8 R" }" B( s6 {) T
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! ^0 u9 q  Y  X8 [
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ o6 C' Y: g5 G+ u" }( [* K; e6The French term for mussels is 法国语青口(海红)叫什么
! X; D! X& E; M& N8 Z/ XA:moules.法语青口,海红! }$ u) Y5 c6 w4 {
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, Q, @0 I' F$ |5 p: B$ y$ l
A:faintly fishy. 稍微有点似鱼味6 c" l( _" m7 `% w$ a: j$ z
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: G2 j7 Q5 T, g: B/ _  i: h
A:2 days. 2天* I& A- p9 w1 v. b
9.What are the principle ingredients in ratatouille? ( L* i, L! }, }9 [2 x" r& w
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 m; g& y5 x. O! \0 k
A:Zucchini, eggplant, green peppers, onions and tomatoes2 X6 k$ h8 q6 y& `4 P2 H
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  \/ }) I) X) w+ `$ I" g8 |1 V1 y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; {! S7 v4 a$ f, wA:cook food in quantities that will be used up within 20 to 30 minutes.! @/ I+ X2 u6 |1 z) i
大批量烹煮食物要在20到30分钟内2 b/ t* I- v- N  {( B
11.What person has the authority to issue a Health Permit?
2 H% a' k5 w) O. J* J& H" d5 p谁有资格颁发健康证(卫生证)。4 [: @( f- ?8 G5 b- Q9 M* a
A:Medical Health Officer.3 {: |. \) Y, ]- a# w
医疗卫生官员。3 Z' v9 L$ y( T8 O3 E* \
12.For what period of time is the health permit valid?' p) u1 ]. f% t7 o) t& N
健康证的有效时间是多久?  r$ \4 V% Q9 B5 l
A:12 months.12个月2 J& P3 _  o9 Z, R' s# p. a9 r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, F6 `! J6 @* T2 S+ L在食物和饮料准备区,通风系统换气的标准时什么
2 T9 n9 w& p8 Q0 B: yA:08 times each hour. 每小时8次
$ R& I2 L* M- N* \& t) E7 U14。The minimum temperature for manual dishwashing in the wash sink is
' x5 t1 G) T- h$ s/ v) S手工洗碗,洗碗池的水温最低多少度?
8 B4 G( Y: i- p* w5 TA:110 degrees F (43 degrees C). 43度  |* E. Y4 K/ C; i+ b- E6 `
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 }. z' r7 X* y0 X* b5 P
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. N" ?+ K. r3 O$ S  S/ V8 j
A:180 degrees F (82 degrees C).  82度
) m) U$ V7 l% @4 Y) ^: S) ?: c16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% m& ?3 M. Y# K9 x8 U
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ M% i; k" C2 Z  v1 ?; HA:en papillote.  法语自己理解
9 N' s2 o9 h6 a4 Q17。Wing or Club is considered a/ b. @9 f# l, H! i" w1 h3 A
翼和CLUB 被看做是一种...
# u' T* r+ o0 b6 Y" dA:Bone- In Cut     带骨切+ j4 ?$ T6 F( t& c; p4 q% g: C2 L
18。New York is considered a   纽约牛扒被看做是一种5 f! X: I! t) G& `) ]0 S7 Y
A:Boneless Cut     无骨切) J! l5 M4 B, h
19.In general, a court bouillon for freshwater fish will contain- b0 P3 b) f! ]- t  b' y9 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& o7 F, d; O& FA:the same amount of seasonings and herbs as a bouillon for saltwater fish.: G  Q7 |+ p& Y, y( |1 O! P
和做海水鱼同样数量的调味料和香料- s$ x! s8 s) C% ?  y- q5 ?4 }# s
20.Anise is very similar in flavor and appearance to
$ u6 f- ^* o; z4 B9 }八角和下面的那种原料有相同的味道& O! q5 K; ?( F' n0 {2 [0 `
A:fennel  茴香
/ W5 ^9 T% G2 A) q0 \2 I1 h21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& X0 G7 C$ v3 B  V1 e; O& N1 n  l/ l下面那种原料更像大葱且有平面的叶子! f9 L) o: c; T, X
A LEEKS  似蒜葱 (这边人叫京葱)$ K4 I' r$ f) R
22.Which of the following cutting shapes refers to a small dice* z5 u/ D1 Q  c% {: Y
下面那种刀切形状指的是很小的粒(末)5 J# I8 N. K, L. w" ^' ?
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。& x% Z& U$ H) f3 p
23.Oil is added to the water for boiling pasta in order to
2 \; z1 K9 a" ~: f0 v# J向煮沸的pasta (意大利空心粉 )中加油是为了2 Q+ p4 b8 k. _/ D& G
A:prevent the pasta from sticking and to minimize foaming action.
$ z9 H( H6 ]( E# A防止面条黏合并降低发泡。0 v' Y7 ~( v$ ^+ ]) v6 ?  T. p
24.Which pasta dish features pine nuts and basil?
8 u0 x! B8 i/ G& [! a  S/ u7 t下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; x9 V7 ~1 T! D/ u. E0 C( E$ bA:Pesto.一种绿色的意大利面酱
' ]) I7 v; ^+ q# S. f: uhttp://www.tianya.cn/techforum/content/96/563836.shtml) m# ^4 S, q/ h; ?) I6 q

5 t2 W# \+ [7 D, C25.Which of the following is a spring vegetable similar to spinach?/ Y7 V! S( u$ [: |0 p" W! L0 l
下列哪项是一个春天的蔬菜类似于菠菜?/ u( [0 {; A& k' |
A:Sorrel. 酢浆草。
% i" D5 E1 }8 \& `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:- Z- v6 L; x* V9 }, i$ Q# G; [
哪位厨师最早带来高水准浮夸的美食
! V. z6 ]! E( b* YAAntonin Carême 人名 安东尼·卡罗美7 O, v1 G& M8 _$ O8 h5 E, x- t

. ?4 X; l& g) Z7 F  k* a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ r- L' I+ N, b$ a9 @; \1 Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( Z7 A, v$ q5 u# i( qA:Cast-iron stoves         壁炉
$ b3 k2 E; N. t  [3 Khttp://www.usstove.com/products.php?id=6
( x: b8 g/ U8 l* R2 I
$ h  H0 r; H3 U2 R28.The French term used to describe the roundsman, or swing cook, is:
. {" C! l" y" }! W2 p8 h法国术语,用来描述roundsman,或摇摆厨师是:& A8 }7 U3 ~8 O& d
A:Tournant   图尔南) O4 L4 V0 H8 N3 ^2 G

& a  d* |0 n8 W- B( t* d2 c8 [; O29.Another term for the wine steward is:
( @- r' F# l+ u, T! H% v/ }葡萄酒侍酒师的另一个术语是:3 `" q" r$ ]1 }+ E
A: Sommelier 侍酒师$ o; _6 ~: X- N, v
# \3 K8 @$ w" f: u- ?* q) M6 f& c
30.Molds, yeasts and fungi are examples of a:  }1 }8 G6 g* n. N& R" y6 D& n
霉菌,酵母菌和真菌是一个神马例子
/ I  `$ r; g4 n! u8 ]( HA:Biological hazard 生物危害
! u( l% l" ^4 F% ?
" o, l; O" h1 E3 q) T( G0 T6 h% v' {% r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. Z3 p+ D) h2 L! }4 Z) N% F$ o根据加拿大食品检验局,食品的危险温度区在多少之间:2 n2 [& y1 p* Y7 j' S
A:40° and 140°F (4–60°C)     4-60度6 D( F3 C' }; r* m" k
7 _, ~7 V- L- a' z4 ]
32.All bacteria need the following for survival:
3 @0 j% C/ W3 {) f+ L7 R, x所有细菌生存需要以下哪些内容:) R. g+ h' j0 t9 O7 Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) z5 o8 j3 l* [
( S, G" {2 X7 b# H$ Z! I33.Which of the following correctly represent critical control points in a HACCP system?
" w# d2 }- B4 p* m& R% A以下哪项正确表示了HACCP体系的关键控制点?
  p- p9 |" z( r7 f  @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + b4 p% }1 C* }  b0 i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 q: N2 h/ f: x- W) s: @
* ~8 r" g; {5 e% W+ c- r34.Which of the following is not an example of a carbohydrate?
6 h1 M- K2 M" ?下列哪一个不是碳水化合物的例子?
8 H* p2 u# N6 A7 t2 O1 B2 UA:Essential nutrients 必需的营养物质
6 h: ^4 t  N+ k5 K
. \8 T; P, k5 l3 T3 L  t5 Y35.The process by which a liquid fat is made solid is called:
2 Y+ i0 ~$ u0 H4 C. F液体脂肪做成固体这个过程叫什么
# k, J& X, {' }; oA:Hydrogenation  氢化
; Y4 ?& c  Y4 ?2 |2 q% q* x! k& k0 V$ t2 ]% X% s
36.Which of the following is not an example of a fat substitute?
5 |; _0 i6 v' @0 d5 R下列哪项不是脂肪替代品的一个例子
! `, t9 x+ [3 A2 V$ O4 e- aA:Acesulfame K  安赛蜜K表8 ?( K6 p, c7 |! U7 w) ^- v
# V% s) j0 y% L1 F7 Z
37.Health Canada requires that a product labelled "fat free" contain:* a$ ~( m. G& z: Y
加拿大卫生部要求的产品标有“不含脂肪“包括:) z% y" |, N2 N2 u. N% N$ D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 Y/ O! Z. I& q( V7 ]) ~* M, c, s& a; \# d) n* u
38.Which of the following is not a problem associated with converting recipes?3 q% w% v" N4 g. \
下列哪项是不相关联的转换配方问题?
" i; b3 ?9 R" {3 o0 eA:Unit cost 单位成本
% M* n- r, w* ?* o
, l/ v% K+ e- s7 u39.The condition or cost of an item as it is purchased from the supplier is called:% y% k$ X) K3 Y# |1 W  C2 l2 R
从供应商采购的物品的品质或成本叫什么
- _+ a. Q1 M3 l; WA:As-purchased cost 购买的费用
6 }) a) x5 U  @5 l1 s) v
7 }, x, p, J: V) A- F! ~5 Q40.The amount of stock necessary to cover operating needs between deliveries is known as:# P7 u7 b1 z+ u$ y7 g
在新货到来之前用于日常所求的必要库存量叫什么
* b! b7 q: f/ q) l5 BA:Parstock 基本日常最低库存( _# V3 V/ @/ z6 T% K

' V4 r3 z/ U& R2 g  S/ V) B41.Which of the following abbreviations is used to describe the proper rotation of stock?+ @0 E! t5 i/ x. _. {
下面那个缩写是用来表明正常库存流程?7 @0 T) D& }/ V0 q/ w. y
A:FIFO=FIRST IN FIRST OUT 先进先出7 u; g! f6 m2 E; o

& w# q" N: S4 f; v$ x' |; H42.Which of the following knives is used to turn vegetables?
- @. i' n4 o- c& U8 ~) ]下面的那把刀是用来打开蔬菜吗?
5 v$ f( n: J& `% hA:Bird's beak knife   鸟嘴刀/ ~; [4 L! v3 \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 x+ W, C- ^" ]

) c: q! j7 _5 ^& {/ v9 t7 Q/ L43.What is an instant-read thermometer best used for?
" |0 L/ X; v0 L& n# O) p即时读温度计最好用于那方面?
& ]: C! H# b9 A6 M. hA:Checking the internal temperature of a roast 检查被考物品的内部温度& l$ M3 _- t6 V9 ]/ Z( x

! o# ]& N# z( A. w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 X' z$ j+ \6 |" `- d
下列哪些金属材料受热均匀,通常用在铁板而且非常重- D/ v  @. f* S5 d( a; T
A:Cast iron 铸铁
: Z; I4 Z; I: V% R5 N
- f/ Y6 v  _* R3 A( _$ G3 J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- v4 E3 o) L* _" H2 R, ^
哪件装备下面有一个可移动的碗和一个S形叶片?
2 k% x7 v5 _/ g% @0 ~3 G, f$ x7 @A:Food processor 食品加工机
2 e7 p1 A# s; [2 }' b9 y  ]+ w1 @http://www.google.com.hk/search? ... iw=1263&bih=572
: V; Q' L) Y9 `. i( X
4 }0 T! |3 ?" J2 \: f* N2 x46.Which of the following is not a rule for knife safety?7 O- @8 j+ Q) F
下列哪项不是用刀的安全规则?, b/ R0 @4 N! [. x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 K# s2 o$ ?9 `, }5 ^
7 M9 u# X: j  v9 T! `) A( ^3 T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 z2 [( P$ T" q& ~% J4 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* D! F* P+ w: s' Q& @
A:RondellES
& M  q" J+ ^5 o! W; m0 ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ M& t. S8 r# a
# @9 G* d1 G7 E! {4 X# d48.Which of the following is a diced cut used to garnish soups?: c, L3 T+ l- i  C
下列哪项是切成小方块用于汤的装饰?
# M6 i8 k. Q- X3 M1 [' |A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 c: l/ F# [0 d% ^. p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- i9 ?+ h. j) X; V& G
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!!——; A! {, P* {% e# R
A:Gaufrette / c8 x( `  X9 i3 c2 B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 e9 C/ }# U+ V- P( z& s( K& Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* P7 i) l% f( M7 M( uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 m, r0 Y+ H1 R, }' F0 N5 J2 w9 b6 M
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( {$ Y: F2 T; }2 Z) a) S' ^
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)
$ l7 `+ G& g2 p, D) ?A:Cilantro 胡荽叶 香菜
4 b8 e4 x1 L" d- l3 Z6 T( E0 L7 m' {  R( Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; l) E, Q) i5 L' P3 C: [9 r( z7 I. X  q0 N( G1 h* g/ y
60.Allspice is made from:5 r2 Z+ E% n9 g* i+ T6 s+ u  v
多香果,  多香果香料是什么
# p7 W; c, S& Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( F3 q. z! s7 VA:A dried berry 干浆果# O9 L% m6 ^* C; n

5 @8 i. y/ y; ?% u: Y61.Which of the following are used to make a sachet d'épices?2 E' f4 ?# W, r
下列哪些是用来做香包德épices?" p- e$ }: C- h: Q( r8 _8 b
http://www.sachetcatering.com/$ x* o- S  [, A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! u# L2 j$ v! c$ i
% e7 H/ N% T( h) l# D& R" I
62.Which of the following condiments are not soy based?& O6 A: M+ Y$ f5 `% U) m6 k$ a
下列哪项不是酱油调味品的?
5 a4 P/ P4 f: V! o: y( H! SA:Wasabi 日本辣根  w8 a* a8 |2 {# b) U

( K5 h5 O: j6 c7 p1 H! ^+ t- |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 Q- v3 Q+ O  Z; E5 e& r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:
: }" f% H8 w! T) R3 d; yA:Pasteurization  巴氏杀菌( W( m. Q9 g) s2 A

# [4 s1 D& h, F8 A64.Which of the following steps is not the correct procedure for whipping egg whites?. n3 u- n, F/ l
下列哪个步骤是不是正确的蛋清搅打程序?
) P2 J) S7 z: k1 YA:Allow to rest before use. 允许休息后方可使用。
+ `, t/ h# I" P% n4 M0 \: U+ @' Z; Y- {& A7 O- p9 `1 s
65.The weight of a large egg is between:一个大鸡蛋重量介于:
: `6 s% P+ z% ^8 [( HA:56g and 63g 56克和63克! _( o9 ~/ l/ U8 H
% e, }; o/ R2 _7 {' g1 G) a0 G
66.Evaporated milk is a concentrated milk that is produced by removing. h1 |6 F5 S7 P3 p! z, E
炼乳是一种浓缩牛奶 是去除什么做的
0 r7 b$ p1 z1 z: K- ]A:60% of the water 60%的水9 c& n7 q* o8 y+ h
# ?. d5 z0 v0 q
67.A method of cooking that transfers heat through a liquid or gas is:0 H- o" f0 \1 d6 w8 I6 h
一种烹饪方法,通过转移液体或气体是:0 {! k8 p$ C4 _, v" F# V
A:Convection 对流
; \0 m4 ~4 c' P1 H- X# u7 ^) A3 i9 Z
( O9 X* a; Q8 y* t$ L1 c' l5 Q+ t+ y68.The cooking of starches is known as  烹调的淀粉被称为# K. W0 Z; E7 h+ P8 T+ j" ~! i  I
A:Gelatinization 糊化  K1 x! H6 a3 J

- O5 n7 _' I: G0 v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) j  A! O' [4 TA:Braising 烤
8 y2 y" ~0 f0 U8 D5 c& @
: K- ~  j% {3 E% J70.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 G/ N" `5 `; `; |8 ^& wA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* Z5 n' w, [; {  a& C8 d& u% t1 ^8 D
+ V8 }/ ^  E% M  z71.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$ c$ A2 p  ~$ U( l9 X
A:Fumet 原汁
- g. \) i3 F5 P& J# y: l- C# X  L' p0 q$ K
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
- v5 A7 x7 A. AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
4 ]* n, P! K9 H7 {6 |9 [
8 [! ]& ]+ {7 f4 w+ v2 m73.Which of the following is a principle not used in stock making?
) h8 U7 s" l$ F2 c, v下列哪一项不是用于制造高汤(低汤)的原则?  G7 I4 X$ J* m+ D
A:Start the stock in hot water.开始在热水中操作
7 Q# ^- m/ W5 P9 ~  e* [7 S- c" _. U1 D
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6 w5 s0 l7 j  l( @$ q7 M" v- B
A:Remouillage 法语熬汤2 X9 @3 J( g8 |8 T  J, x7 T
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