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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。
' C7 ?/ k1 p! {- R0 l* g4 p/ k: N9 W8 d. k0 k* B
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。+ Z# u+ L# M, w
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. \! q" q/ o
1.Which of the following methods should be used to determine doneness in a New York steak?
" D7 |4 L+ a# C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)
/ B. t6 D0 m8 NA: pressure touch. 压力触摸
, M4 @: K  n" }' [, A2 c3 F; V2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 U. A5 S/ s- `8 M, B, F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
5 d6 u8 M0 N' f5 r  _A: acid  食用酸
% e0 {6 ~# l. Q8 k3 R' a3.Vegetables are major sources of which of the following nutrients?. A2 I) p' }& Z
蔬菜中包含的主要营养有哪些: |, x4 \, k, ~- g' Q1 c
A:vitamins and minerals. 维生素和矿物质。' @1 ]; Q4 X3 }/ K* I$ E
4.Cauliflower is commonly served with/ g7 n" Z( Q4 J' z2 {. j) L
花椰菜(菜花)最常见和那种酱汁搭配
; e$ ^# C) V  L+ d8 fA:Mornay sauce. 奶油蛋黄沙司$ ^; g, C3 j, e: M% q- W7 b! G' P
5.Which combinations of products are found in pie dough?
% n' l$ n) }& v# a3 D( O) \下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 o9 o, j! s1 ?! F6 ^" V2 [; m* X; ?' YA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 P( [# K2 H* |& z3 A# n6The French term for mussels is 法国语青口(海红)叫什么' t, r1 u" r, p% U
A:moules.法语青口,海红
8 [1 [6 ]4 }- N0 T7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
, b% v% o! O# X* ~/ VA:faintly fishy. 稍微有点似鱼味
! _% `$ ~9 E4 u# U+ ]8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( |  M; a% L& v: h% cA:2 days. 2天: U' [1 j% l- ?6 ~* @  ?
9.What are the principle ingredients in ratatouille? ) h0 l) W  h7 q0 j( q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* v1 ~1 t, Z4 u" ^$ WA:Zucchini, eggplant, green peppers, onions and tomatoes: j7 N% |4 _. B% [6 x2 N
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# K5 K; q6 g4 R* I6 O( j10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. i$ b5 i2 N) z( D1 W7 ~( v
A:cook food in quantities that will be used up within 20 to 30 minutes.
1 p' h$ m/ [, t  W+ a大批量烹煮食物要在20到30分钟内# y( t: Y8 Z  W* y
11.What person has the authority to issue a Health Permit?, J- T5 b$ [" ~* m# j, s
谁有资格颁发健康证(卫生证)。
- [; d3 |3 S4 z. J3 d. ^A:Medical Health Officer.
& o; I$ q2 m2 E9 D+ r5 m) Y医疗卫生官员。% Y# W) Y, g* v; L/ f7 @
12.For what period of time is the health permit valid?) P! [" }, c7 i
健康证的有效时间是多久?
5 W2 {6 c& J8 B4 s+ JA:12 months.12个月
" [7 z( O5 _$ [; T4 P1 J9 q; _% h13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ b2 a! Y' G! [) U: [在食物和饮料准备区,通风系统换气的标准时什么$ R9 u4 S$ N* p: w
A:08 times each hour. 每小时8次0 K9 S' g# x' ~5 G" q6 C1 `
14。The minimum temperature for manual dishwashing in the wash sink is2 G# l- a6 r% o7 i' R: Q
手工洗碗,洗碗池的水温最低多少度?3 N8 }: ~3 N! j2 f; K; e( u
A:110 degrees F (43 degrees C). 43度
; |/ u0 E! |. q0 s, H15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' Y8 _( c3 R" d用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" p5 q% J' W. wA:180 degrees F (82 degrees C).  82度4 Z+ T: N! a) y$ v' X/ ^" t5 q, @% m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# r( @& w1 H1 `7 {
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; g$ ?+ m  \" G: iA:en papillote.  法语自己理解
( H( u! w; y3 M+ q17。Wing or Club is considered a. G! |' a1 q2 E" p. I2 D, [
翼和CLUB 被看做是一种...9 z# P" b+ k# V
A:Bone- In Cut     带骨切, J5 a0 s" W3 V2 q4 }
18。New York is considered a   纽约牛扒被看做是一种
1 K1 z; T6 L7 b: s2 y* F; aA:Boneless Cut     无骨切4 N6 l/ N: O8 j  [! `2 C) z  z
19.In general, a court bouillon for freshwater fish will contain
3 f1 H+ v( E7 q5 i+ {: e/ s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
$ r3 r% K- V8 y5 v1 i5 tA:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 F4 p5 J6 Q0 L9 N; p* Q4 q
和做海水鱼同样数量的调味料和香料, P: ]2 ?4 m/ X$ C9 ^3 U, V
20.Anise is very similar in flavor and appearance to/ R! W$ h- i5 f) |( q. b9 ^
八角和下面的那种原料有相同的味道! ]5 X  t$ F3 m+ U6 I$ d
A:fennel  茴香
8 r, I( D  C" }" c7 Q" l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 K& `) \* X. n6 R  @下面那种原料更像大葱且有平面的叶子  Z4 C% S2 e# p# m( K5 @1 o0 T8 H
A LEEKS  似蒜葱 (这边人叫京葱)
- ^9 k* {" E: X2 o4 i2 n) l& m0 T( X22.Which of the following cutting shapes refers to a small dice5 v3 ?# S$ U& O8 X1 U
下面那种刀切形状指的是很小的粒(末)  f  {! @8 Y# Q
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ `- l. l- i0 C  {% D, ]. A6 ~7 T23.Oil is added to the water for boiling pasta in order to' G6 f) z, O  X( t
向煮沸的pasta (意大利空心粉 )中加油是为了
  b7 r7 m0 ?- O5 o7 K, sA:prevent the pasta from sticking and to minimize foaming action.; q+ S  a) q3 L
防止面条黏合并降低发泡。4 O+ @( C; F9 u& a; {
24.Which pasta dish features pine nuts and basil?: h- b# N5 b; ?3 Y" M: c7 x) {
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" K) G" O, R2 T9 `
A:Pesto.一种绿色的意大利面酱
, q% f  a% w# g" U1 Vhttp://www.tianya.cn/techforum/content/96/563836.shtml" N# `8 k5 k( H, m: e

3 `2 b& q/ z# l: i) O25.Which of the following is a spring vegetable similar to spinach?' k  W) v9 p+ u+ t4 J- o
下列哪项是一个春天的蔬菜类似于菠菜?
3 r1 ~! X, v+ n1 o$ @; iA:Sorrel. 酢浆草。* q) |9 O* J/ \" B% _7 |8 V
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:
; C- f) D9 j5 z- n2 ]' g3 {  @哪位厨师最早带来高水准浮夸的美食! j" E  @5 x5 x! n
AAntonin Carême 人名 安东尼·卡罗美1 u1 K$ G1 G" a8 ]' C* x& p

8 Y7 b( p: y. d8 h" d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 H, ?. _# r$ I- |3 B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) B- g6 J3 I9 E  w8 M9 q- OA:Cast-iron stoves         壁炉
! Y7 _8 m1 _: b0 T: M1 w- shttp://www.usstove.com/products.php?id=6$ K4 f% m( g; w; s3 \

  a( K  g) W' [5 k8 G" K28.The French term used to describe the roundsman, or swing cook, is:9 w8 B- e& }6 D
法国术语,用来描述roundsman,或摇摆厨师是:
& v/ X) B( W" T! ]* a- @8 @$ X: HA:Tournant   图尔南0 v( W! ]+ v) H
& z3 D9 e9 o/ V1 |7 A- a
29.Another term for the wine steward is:' e$ t8 J/ M. H3 s, V! a
葡萄酒侍酒师的另一个术语是:2 o7 f1 ~: ^/ v2 _0 H* h
A: Sommelier 侍酒师
; i- ]  W* U- d3 e; E1 Z1 ^: ?9 X! l; q5 o  C3 N% O, j
30.Molds, yeasts and fungi are examples of a:
( v  y$ b# e& r1 \! z霉菌,酵母菌和真菌是一个神马例子
6 c. \& Z! u; O' ]# DA:Biological hazard 生物危害
% Y+ u4 D8 R5 Y, J/ s" K( |. @% i5 @$ d
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ s2 O. }9 T) R8 g8 q根据加拿大食品检验局,食品的危险温度区在多少之间:# K8 A) v7 G% P- x
A:40° and 140°F (4–60°C)     4-60度
+ X1 O( s  R% [& `  q% U  ]" p, A/ c
32.All bacteria need the following for survival:6 g' ~" W  }! {1 W
所有细菌生存需要以下哪些内容:
( n& v" {; X5 U2 ]A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' t' o3 a. H8 L4 V; N6 M+ G$ E/ w' N! u; O  w5 u7 r
33.Which of the following correctly represent critical control points in a HACCP system?
+ V/ H% d9 a  s8 k1 s( X以下哪项正确表示了HACCP体系的关键控制点?
2 X8 H  B, Z' y0 s0 A% oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   l* c; o5 M3 w) d- z' F: E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# j0 o& [) k" E) _9 |; J- M$ C* u( Z* x8 G0 d2 `7 P
34.Which of the following is not an example of a carbohydrate?2 T8 z( n6 T1 f& `* @
下列哪一个不是碳水化合物的例子?
0 z  s; l- i9 @1 T- |# lA:Essential nutrients 必需的营养物质4 N' z7 d+ O4 U) {) G2 G
0 ]& w; b0 M! ^+ \4 d& E0 g
35.The process by which a liquid fat is made solid is called:* q* h) Q* I8 S/ Y- V; g! c5 Y
液体脂肪做成固体这个过程叫什么
. G* _8 ?5 b, J; M, DA:Hydrogenation  氢化1 p3 ?$ R1 i4 r0 T2 c: ~
: m. J4 Y& t7 e) D- g
36.Which of the following is not an example of a fat substitute?( c4 M- E; W1 T$ J$ o: {  _# w
下列哪项不是脂肪替代品的一个例子
9 B1 {; Y6 N# o. pA:Acesulfame K  安赛蜜K表* k% N  k! O; D+ o
* W( l7 A0 r9 o+ Y
37.Health Canada requires that a product labelled "fat free" contain:
# g* X# @6 @0 d$ ^5 n9 [9 ]加拿大卫生部要求的产品标有“不含脂肪“包括:
& T/ B- s8 ?8 e7 K+ nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  C6 w- R2 Q& _" C( K, ^. o

* K8 @0 d  \! q+ h# v38.Which of the following is not a problem associated with converting recipes?
6 r) a  n9 k6 W5 N: ]$ C* N  D4 X1 G下列哪项是不相关联的转换配方问题?$ }; {6 R6 x9 H2 p! G) _( T9 G
A:Unit cost 单位成本: T( l6 B: H5 a& V
; s) @7 v# t3 s" O4 P
39.The condition or cost of an item as it is purchased from the supplier is called:
4 ]. Y" p% i5 B4 H8 i8 r, s从供应商采购的物品的品质或成本叫什么
3 ^6 k# e: L/ e" N3 @& @; OA:As-purchased cost 购买的费用% y( A4 b" c2 e6 R" I" Q; }' s3 y5 C
- b- `' v( f! J0 o" a* a" F* @
40.The amount of stock necessary to cover operating needs between deliveries is known as:
' v! Q; e) }9 Y( L  }在新货到来之前用于日常所求的必要库存量叫什么3 c* k0 N0 x# b% z$ A
A:Parstock 基本日常最低库存
8 I1 P2 ^& z9 V! h
, N- ?: a* A1 H% B! e41.Which of the following abbreviations is used to describe the proper rotation of stock?
" v- Y) |. `% j+ Z! ~1 x  G. K% L下面那个缩写是用来表明正常库存流程?
* @) w0 b% n2 d. \; G% \& ~A:FIFO=FIRST IN FIRST OUT 先进先出0 F( @/ y) \; d3 B

( g2 H0 E7 q6 i42.Which of the following knives is used to turn vegetables?
, S& t) n/ _! s6 N4 {下面的那把刀是用来打开蔬菜吗?
/ \, D  ^' t1 b" t2 O6 g' P- ?4 O* UA:Bird's beak knife   鸟嘴刀
' f4 V: {7 l0 ^9 ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) r) h+ Z# `5 a. j% b% }
$ I5 T" E8 `$ D5 F- |
43.What is an instant-read thermometer best used for?
3 G4 m; m) e$ Z0 L即时读温度计最好用于那方面?
3 B1 {* x; E  c3 a' gA:Checking the internal temperature of a roast 检查被考物品的内部温度* {- o: D8 }$ d9 Y) |

3 ?& C7 h  ~3 ^. }) k1 j2 u4 Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& K* E5 g2 t( a6 b. d7 W: Z. L' s
下列哪些金属材料受热均匀,通常用在铁板而且非常重# U* p9 n' A. n! e7 ?1 C. M6 S
A:Cast iron 铸铁
: |% F. D6 N* ]( n2 v- D  i2 H, ?0 D" Z4 o5 J9 [
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 _. ~( r! j/ o6 c1 k哪件装备下面有一个可移动的碗和一个S形叶片?$ d+ {" I* E& f/ F+ h
A:Food processor 食品加工机! v8 I* }; B* y9 ]$ P
http://www.google.com.hk/search? ... iw=1263&bih=572- l" ]/ i" F5 R2 y4 B0 @3 q) Z

9 o6 d+ ^" C9 X46.Which of the following is not a rule for knife safety?
7 }- a+ b& v) S) W+ `下列哪项不是用刀的安全规则?
( F' u! A. n7 v. s. \$ vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# `8 O, ]+ j4 |4 W% r& B# P* @  r& D

+ D4 h& ?& R0 J4 m& ?" M' F" x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* w; `: F8 B6 [4 N  o4 U
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 }0 u: n. k$ L
A:RondellES - i' c* r$ X# @4 K7 Z/ Z; L  W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 g* m) g! i3 i& |" G
1 F5 X6 m! y4 z* c9 Z* s
48.Which of the following is a diced cut used to garnish soups?, m/ g' w4 k3 u
下列哪项是切成小方块用于汤的装饰?7 R) {4 f7 _- K7 Y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: Q# p- j5 J# Q+ l0 ?! m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( G9 O3 Q5 U; q/ v0 a% s/ R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!!——
* L- A+ b+ K9 F5 _A:Gaufrette 8 f  D, s: a3 o" J4 \; E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 t) L! S, O( M# E. X8 b: [8 wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: m. r; G5 L  [7 H+ ]. Z& bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
' h% F) x' O0 S4 }% I! N6 K* P; ]: _
% ?7 I8 u; z# n5 y, |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- J8 o& g0 D' S1 h$ X$ D$ ]7 T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)
5 A$ s$ L+ U( g  c- e# B& CA:Cilantro 胡荽叶 香菜
8 I8 o! Y, u0 W( w3 T* V1 Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# k) Y8 v' g; n" R: X7 ?
! J0 R9 ], w: @2 _60.Allspice is made from:, I4 W4 P7 _% u9 W' o
多香果,  多香果香料是什么
2 \* ~- S/ i3 ]: [6 h- chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" P7 `& Z3 B' a7 O, d3 U
A:A dried berry 干浆果, j' K9 S/ T4 J+ B

. ]. y2 E* ]: ^( U5 N: c  |61.Which of the following are used to make a sachet d'épices?
8 z6 e% i+ @; p, D. g下列哪些是用来做香包德épices?4 `1 y4 x( R+ F& O  A
http://www.sachetcatering.com/" j' Q( m* G6 g, R, p% x, L; Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ H4 {. [6 I! k2 Z+ ]. W1 U+ h: P3 k+ w
62.Which of the following condiments are not soy based?) \5 `# P9 w+ ~2 Y2 ]/ ?$ x7 J, f
下列哪项不是酱油调味品的?0 D: b$ G! z: G) g6 D/ b
A:Wasabi 日本辣根* I5 L( W* p  e, e0 u) v  z; x
: L9 U9 K( r& _9 L4 g5 p
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( y* f2 e/ b, U6 x" u0 X( H
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:: Q: B0 \; q' ~7 }, F- |
A:Pasteurization  巴氏杀菌
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7 M9 s) i: b# Z6 K; o64.Which of the following steps is not the correct procedure for whipping egg whites?, F) r# s3 w- H) \
下列哪个步骤是不是正确的蛋清搅打程序?
8 t( U' L4 R5 n$ [A:Allow to rest before use. 允许休息后方可使用。, w" o6 {! u1 S' W7 o0 Y% ?0 N
$ F7 t9 u1 l) f
65.The weight of a large egg is between:一个大鸡蛋重量介于:
! z# n( v$ d0 t! c" vA:56g and 63g 56克和63克
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3 |+ n2 s+ h) U4 ]9 ~8 ?) O' v- x* q66.Evaporated milk is a concentrated milk that is produced by removing( v) s6 [. F' A  L
炼乳是一种浓缩牛奶 是去除什么做的, @5 A; {4 Z7 _3 ^
A:60% of the water 60%的水" v7 c1 n% x- H( c/ q$ F

; g' H# ]" F1 u4 S67.A method of cooking that transfers heat through a liquid or gas is:
& e4 W3 S. B# t' q' e一种烹饪方法,通过转移液体或气体是:
/ e/ ~& V& T5 U* v3 N& }A:Convection 对流( C+ e: Z5 o2 h& Z
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68.The cooking of starches is known as  烹调的淀粉被称为8 G& i  |9 z- y  o, R8 @# K1 R
A:Gelatinization 糊化1 y( u, q, w6 s: R# x- c. s

. j9 p/ E1 L; H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% H$ ]) y. `) Q% QA: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:
5 i0 V5 S1 c+ A8 g) Y- @A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 N/ N! p: ^; Z' s

6 w+ H1 K2 |! z: I# M) ~3 ^4 H/ o71.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5 }; j( y. M8 L' `9 n1 P
A:Fumet 原汁+ _, B# x/ r" t" f
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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5 X, `& f& R' U" Z# t4 O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
; N9 A% _) K6 ~+ J7 j8 O0 @下列哪一项不是用于制造高汤(低汤)的原则?: B% o0 G; Z$ ?" h
A: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3 f  u. S' s- H& {# J3 Z) P' F+ G0 v
A:Remouillage 法语熬汤
3 d. W( O6 S- p4 F. G4 {9 bhttp://www.haibao.cn/blog/post/176242.htm
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加油!
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