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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。$ c" ~% W* s% r" ?

* `! Z* \( ?, b' O0 i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。5 I3 k  j  x5 G
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 }. V  h4 ^. A/ J- T% h1 _1.Which of the following methods should be used to determine doneness in a New York steak?, t  s/ h5 _( S$ F# E6 r( E+ S
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 a3 Z  L; M4 b3 G% RA: pressure touch. 压力触摸. ?6 r) b; t- [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& O4 a- a1 W/ [7 k8 r
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" U; V8 z9 s" h  b, Y! T' `# M
A: acid  食用酸
# A9 l* u' w9 M, w$ k- K8 F3.Vegetables are major sources of which of the following nutrients?
) j8 E3 f9 j. ]+ j2 f! H蔬菜中包含的主要营养有哪些
3 u* B5 R* r; k6 {3 ^  i1 C& aA:vitamins and minerals. 维生素和矿物质。; J" J& y/ B1 h2 ?# o9 S. D( Z1 y
4.Cauliflower is commonly served with; N6 a1 x. c8 s; Q$ e% i9 }
花椰菜(菜花)最常见和那种酱汁搭配$ t% M3 S% X% ^& A% @/ Z5 \
A:Mornay sauce. 奶油蛋黄沙司
) G% z; h& {" r; M. a& f5.Which combinations of products are found in pie dough?  [  ^+ E8 K- S3 y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" x3 z! \# ^/ P1 E6 FA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ h: R9 ~2 L  I5 D" o2 h
6The French term for mussels is 法国语青口(海红)叫什么
& x4 b# V6 K( S2 `" C9 [A:moules.法语青口,海红. m+ {* a) z1 B( o! j0 e6 w
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! C6 p9 m* t! C! B
A:faintly fishy. 稍微有点似鱼味
6 B. S* [+ p( T  R; r3 K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ `! O: V9 C( w5 X- \: HA:2 days. 2天  _( p6 `# v! z& R" v# r! T
9.What are the principle ingredients in ratatouille?
- L# u& j( |; I' k! y, m! M8 t炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). D) {  l, D! V7 N) C
A:Zucchini, eggplant, green peppers, onions and tomatoes
' M- w6 F. C$ u* x9 i西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 V$ u5 v5 E/ b( ?# y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 }0 Z  V2 n3 E, L- l5 OA:cook food in quantities that will be used up within 20 to 30 minutes.
1 V+ \! h. ]; @3 A2 ~8 p5 e& l大批量烹煮食物要在20到30分钟内
3 e0 |9 J- [  n( Z; ?( M11.What person has the authority to issue a Health Permit?
; ^$ G, U( ]- ^) F" [" E$ ~5 M谁有资格颁发健康证(卫生证)。
% ^$ i' d. ^' a: K% dA:Medical Health Officer.9 O/ w# C$ s! h
医疗卫生官员。
, g  a! ?( Y. q. k0 o12.For what period of time is the health permit valid?
* k5 e& J- O, }, s5 V+ l健康证的有效时间是多久?
" A8 A, g$ Y' `& t! L" _: GA:12 months.12个月
& r9 ?2 x  @5 t$ E: `8 J13.In the area where food and drink is prepared, the ventilation system must be able to change the air% N& s6 A; `' ]. ^5 g) A7 K
在食物和饮料准备区,通风系统换气的标准时什么0 N; ~+ u1 H& D  C  k
A:08 times each hour. 每小时8次
3 X, P3 @; ?* p14。The minimum temperature for manual dishwashing in the wash sink is4 v( z- D2 d& q3 X9 R" v/ n: i& R
手工洗碗,洗碗池的水温最低多少度?
+ g/ D8 _! Y+ q6 ?- xA:110 degrees F (43 degrees C). 43度! \" c" O  k6 q- j. z$ F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) y$ x  @2 K$ K, l9 B6 J+ I
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 E2 P' [" K( r% U
A:180 degrees F (82 degrees C).  82度
$ f  E  f2 W; j6 [; E5 Y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. ^" W( a4 `0 U' g- F4 L3 {6 C8 K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ {" S; M, ?3 |  O7 z/ `6 |% wA:en papillote.  法语自己理解
4 }# J% o$ A* R17。Wing or Club is considered a1 T- Q# z, m* a- a  f7 c
翼和CLUB 被看做是一种..." }% c6 Z8 r8 {3 V- g/ K8 x: b, A
A:Bone- In Cut     带骨切
+ h$ E" ?3 m$ I! Z; _0 e18。New York is considered a   纽约牛扒被看做是一种  B7 Y. C! H) u7 b; h  }
A:Boneless Cut     无骨切
, Z* y& s6 m: S2 Z; ^19.In general, a court bouillon for freshwater fish will contain
8 G8 p4 Y; x. Y5 ]$ m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' Z0 S; n" Q% i" [
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 [" _9 k3 q7 i2 V( e( Q. z和做海水鱼同样数量的调味料和香料
) J( k( v! ?9 V% o6 [; }20.Anise is very similar in flavor and appearance to" g; D$ L+ V1 F0 f$ I  v2 e+ p
八角和下面的那种原料有相同的味道
. h# j* s8 o: [! VA:fennel  茴香$ s! o3 s4 o7 E4 x
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) T0 N4 n. ~- f+ S- d4 }下面那种原料更像大葱且有平面的叶子- t9 p5 R& u. \9 T4 x  N' e. {
A LEEKS  似蒜葱 (这边人叫京葱)% V# t7 |9 u! y
22.Which of the following cutting shapes refers to a small dice
$ K, o+ n, R8 N下面那种刀切形状指的是很小的粒(末)
6 h  h# e5 g. M5 r8 _# D/ DA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ ?. t8 z' W7 H4 [( a23.Oil is added to the water for boiling pasta in order to
) Y( W) j# e4 @; j% C8 O8 a向煮沸的pasta (意大利空心粉 )中加油是为了
& L0 q* p( R* E) e* u+ fA:prevent the pasta from sticking and to minimize foaming action.$ e* W4 s( d& N' L* \
防止面条黏合并降低发泡。0 @  Q  a' i: G! w
24.Which pasta dish features pine nuts and basil?
0 Y4 q5 |1 Q. X" K. j4 h3 u下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 C7 Y) F# i# @4 B% \' q0 l
A:Pesto.一种绿色的意大利面酱
; B6 f1 g* I  \8 Whttp://www.tianya.cn/techforum/content/96/563836.shtml- I( ?  Y9 i% D8 |
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25.Which of the following is a spring vegetable similar to spinach?8 U) h$ H& X: |
下列哪项是一个春天的蔬菜类似于菠菜?
- r% b+ M- Y3 W5 E& qA:Sorrel. 酢浆草。1 Y+ x! o8 I, J1 j8 y1 i" }
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:1 x9 ^& r5 q% [" _
哪位厨师最早带来高水准浮夸的美食
6 l4 y% ~  ^! `+ @" F) |AAntonin Carême 人名 安东尼·卡罗美
6 O. E0 Q% s$ o( d1 O7 k7 T1 g9 a  {* [* X- f
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: H: T7 K3 |9 k下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' X( }& G' E: r; _0 BA:Cast-iron stoves         壁炉
. M$ Q# t: J* a2 v- Z! whttp://www.usstove.com/products.php?id=69 a4 u* O/ {3 g) V  ]  G6 B
8 B. B3 e$ d1 W' i6 X4 z
28.The French term used to describe the roundsman, or swing cook, is:
, m& u5 ^" ~' O+ A# X  E: x5 m法国术语,用来描述roundsman,或摇摆厨师是:& h: F# n" A& C
A:Tournant   图尔南) K0 Z4 l8 u0 K* [+ k& q6 s

! p7 j+ O5 S9 F6 L29.Another term for the wine steward is:: j9 @2 d/ _' y1 M0 E
葡萄酒侍酒师的另一个术语是:# u" a" b# J0 H6 @9 M, o& Q
A: Sommelier 侍酒师
6 m5 X: q; j9 O. e
  u8 H( S  ~; f0 _# \30.Molds, yeasts and fungi are examples of a:- ~8 H' [/ W( }2 k+ U
霉菌,酵母菌和真菌是一个神马例子
3 C9 U. P2 F" o8 ^9 y/ J2 tA:Biological hazard 生物危害
" K. N) U! w# h$ u/ v2 I$ x* L( b! w/ i
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) R0 s1 M! i% o. {) h. w6 R
根据加拿大食品检验局,食品的危险温度区在多少之间:
  J/ j. _* }8 Z# [A:40° and 140°F (4–60°C)     4-60度2 U$ r4 _3 F# o& j4 b+ C0 L

- J- i0 ~" Q3 J/ z32.All bacteria need the following for survival:, \; p. f0 B. X" l  t& A, R1 H6 p1 j
所有细菌生存需要以下哪些内容:
" v  [' w1 J1 @  h/ \A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 Z+ u, E9 H9 N) k- F+ _; C! {8 J1 U

; m* C* x& o6 t) v) e) G# ^33.Which of the following correctly represent critical control points in a HACCP system?
8 n/ S4 ~7 q2 t$ D5 `& I以下哪项正确表示了HACCP体系的关键控制点?
3 G. o, x4 }* ^1 u/ s5 A- ]! wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! u% X3 i1 ^, m. k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& G0 [  R$ Z( Q+ h* c# |6 ]
* X7 I+ ~+ |! I( Z
34.Which of the following is not an example of a carbohydrate?
2 W, u! b/ G# h/ h- |' M4 t1 q下列哪一个不是碳水化合物的例子?
* I+ |! _6 D5 ]# y1 O$ f7 a5 FA:Essential nutrients 必需的营养物质9 q& ^) O8 O, f, j  S: z

$ Y" ^. r2 A6 C8 L; O. ?& \! F35.The process by which a liquid fat is made solid is called:- a, M( |& E1 g+ a! [3 N. d7 T- J8 H
液体脂肪做成固体这个过程叫什么
) T( H; I. ]: z5 B/ LA:Hydrogenation  氢化9 }( b, F. B6 A7 F% z
* U4 [1 M2 O& q' p" }0 i2 d/ r
36.Which of the following is not an example of a fat substitute?
4 T6 @' f5 V) S下列哪项不是脂肪替代品的一个例子* |; w4 C( R8 d, I# ?
A:Acesulfame K  安赛蜜K表
* ]5 a3 a0 G/ B
# B. D4 Q7 B: y5 J1 O& f37.Health Canada requires that a product labelled "fat free" contain:0 O: |$ G0 j( z% t; E4 k5 k
加拿大卫生部要求的产品标有“不含脂肪“包括:  n% P9 x9 N1 ^2 j1 Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! V0 s* ~+ x6 L. D9 F/ n1 K& x
38.Which of the following is not a problem associated with converting recipes?
5 T* c  Y- ~7 l) G! B" Z* [下列哪项是不相关联的转换配方问题?
* I6 i, S: Y& ~( [; ^. M: @& C2 HA:Unit cost 单位成本9 w: d2 ~5 c" S" g/ n

  H% R5 ~; P. X* P* M5 Z39.The condition or cost of an item as it is purchased from the supplier is called:3 T1 N1 }' V! B- k  _6 N
从供应商采购的物品的品质或成本叫什么
! R+ [; n: {* f& NA:As-purchased cost 购买的费用
+ z& @/ Y/ t2 E, m1 Z# q
, e* G  ~4 S& l' I40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 k, d  i, _3 M在新货到来之前用于日常所求的必要库存量叫什么
. W1 e: ]: U  xA:Parstock 基本日常最低库存/ e% m# ^1 `6 Q  D
; _, ?& k: O) P0 v4 U
41.Which of the following abbreviations is used to describe the proper rotation of stock?
- N. Q3 K5 t$ d2 E0 _: A# C下面那个缩写是用来表明正常库存流程?
: {( X( f; e6 Y2 P  F1 c( t1 ?  ~A:FIFO=FIRST IN FIRST OUT 先进先出
# C4 n$ t: R, K3 M1 W% {/ V2 j' X) d; Y8 D! ^; a% ~" U
42.Which of the following knives is used to turn vegetables?
6 f; C9 T8 k/ Z8 Y3 I& N下面的那把刀是用来打开蔬菜吗?
1 u' F. m% x, ^3 o8 z7 Z  CA:Bird's beak knife   鸟嘴刀
6 Q- ]$ u, Y+ h" {0 @7 j& Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 g# A; |. x1 y# n/ R1 \0 J1 d3 |! e
43.What is an instant-read thermometer best used for?
, n+ h8 z& y8 S即时读温度计最好用于那方面?
1 s- J# q" B+ o2 ?A:Checking the internal temperature of a roast 检查被考物品的内部温度: {7 s5 R; i! i, j9 ~

$ f  u; w6 L8 o: g) V+ m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! V3 g7 z/ f  ?4 v下列哪些金属材料受热均匀,通常用在铁板而且非常重- y2 \6 _8 Y* J) j* h. Y0 h
A:Cast iron 铸铁
$ x; B! l  ~& _2 P  l9 ^# A" Y7 W% J' X  N+ |. L
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 z/ h$ O  O, w9 v8 U, Q
哪件装备下面有一个可移动的碗和一个S形叶片?
& ]% r* ^" P& i* u$ TA:Food processor 食品加工机3 y  s. M# |* q3 ]( R; X  v
http://www.google.com.hk/search? ... iw=1263&bih=572- d0 H. C9 K0 ~* l; W9 W% `

6 k3 B7 o5 Z  j: J46.Which of the following is not a rule for knife safety?5 a" _+ y4 \! ^8 t0 m& L. f
下列哪项不是用刀的安全规则?
! ^5 t  T0 g+ I# d+ E3 \2 X8 LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 b- a0 t4 L5 r* Q
, }) J& l) f: [
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# k8 t! Y- g' P9 x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" H6 P& @" q, ]- m" K- l2 uA:RondellES
% O* f" |$ i* e1 D1 U9 B6 O+ \, yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?/ I! P  P/ y; x9 \: l( B- ]
下列哪项是切成小方块用于汤的装饰?/ l# K) _8 C. s% k
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 z9 t9 `* e$ _) T- j/ u! w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 [. t$ S1 s4 Q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!!——
: e1 l2 O& ?" gA:Gaufrette
1 y; m2 i: o+ Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 k1 Z, u$ j$ Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" z1 \6 B* S9 i3 M9 N( c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# p- o' i+ p7 i, i% h, ?6 p& Q- P% I/ Y- U
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 H7 V' o1 A; e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)
6 Y1 l0 B' f6 ~. XA:Cilantro 胡荽叶 香菜
9 k0 }# K8 K, d) ^$ |! K+ Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* V0 d+ K1 J+ d; c$ J! x6 G; T+ u( w) z! _( ^( L
60.Allspice is made from:
) L# y( h5 H2 }# Y' L) ~8 E 多香果,  多香果香料是什么
$ c/ M: ]; ]8 W0 l0 _8 f# thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# K3 }2 K, P; E$ [A:A dried berry 干浆果4 a+ v! S, n+ ^, [4 l% c
3 U9 e' I) g, [. C; c
61.Which of the following are used to make a sachet d'épices?
+ z+ D. d3 k: I" t( r: P下列哪些是用来做香包德épices?
- |6 f" I' U8 Ohttp://www.sachetcatering.com/9 I/ Z; r6 [8 p) W& ^# C  c" ^9 J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ j7 w/ d3 _4 ]1 l# w. K: C

0 r8 w$ y# z* [7 ~; ]0 K62.Which of the following condiments are not soy based?- P& J6 }5 `% L  ]4 u
下列哪项不是酱油调味品的?" s  V; n: ]. [( x4 y- T& B
A:Wasabi 日本辣根. n9 S7 L8 x7 i1 w4 s  ^3 _$ }
  Y0 e+ L% W5 ?( T: X; R2 a0 }
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& E  ^8 Y! c  s0 Y; ]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:
6 r) n' @+ M2 l+ [( Q$ T4 V7 A3 jA:Pasteurization  巴氏杀菌
' C, R  S$ t6 {; o6 u9 k# J0 Q( @
64.Which of the following steps is not the correct procedure for whipping egg whites?( j# G/ m8 `6 A9 ]3 O  _
下列哪个步骤是不是正确的蛋清搅打程序?/ P. m, }, w" x1 d" Y, q4 \1 q1 o
A:Allow to rest before use. 允许休息后方可使用。
2 e) `, O3 V6 x6 ?  P$ S, i( g2 p" k/ }) f
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ C) A4 t8 ^0 w8 ]+ t
A:56g and 63g 56克和63克1 W! @0 b7 F- Q0 f

, N: H0 W+ |9 T66.Evaporated milk is a concentrated milk that is produced by removing; ?) u( Q+ i& h2 P4 X8 a8 Z9 l
炼乳是一种浓缩牛奶 是去除什么做的
# |1 u3 _: Y. p7 c* RA:60% of the water 60%的水& X4 E! ]% y" w, P

9 m" c: J) e5 d67.A method of cooking that transfers heat through a liquid or gas is:, {( p9 Z/ n5 b! R9 ^
一种烹饪方法,通过转移液体或气体是:' I7 h! ]0 M/ d- z! g. x
A:Convection 对流8 j0 d* C8 G) N' ?. J; S- r
& p4 ?# {5 m  ?/ @, h
68.The cooking of starches is known as  烹调的淀粉被称为; r( f1 T' y( C/ P% g/ p
A:Gelatinization 糊化4 @1 S9 @+ y. B- U
( V7 O7 G- I7 O" S$ \) h
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* y* d6 X' B4 p$ r
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:9 u8 H$ u# l5 g3 t. G: x
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 I9 P# ?. W3 f7 d. ~& A6 \! I! G9 X8 ~0 K2 F- \  d
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" q/ X1 N1 `: [2 c( `- x3 X
A:Fumet 原汁+ y. {" e3 @8 _

. y- r* J4 L* I4 U72.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
; _: t. Z9 o5 [8 LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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# P  I! x/ j/ @! l73.Which of the following is a principle not used in stock making?! u( b4 R; S( W
下列哪一项不是用于制造高汤(低汤)的原则?; v. _5 r0 j+ ^% @* j2 S" n, q
A:Start the stock in hot water.开始在热水中操作2 h# e  t/ i- F- Q( v* t

8 N" ^8 C1 I+ z0 o74.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
2 G$ L& r4 |$ x4 g' M' N- QA:Remouillage 法语熬汤# x9 |7 |" U5 _6 d' ~/ i
http://www.haibao.cn/blog/post/176242.htm
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加油!
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