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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。
2 n& A" }4 ~/ n, _
; {; i* F1 t/ t  l! D) H3 n) 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。( m' ~4 K$ E* 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( B3 j# U! Z# [+ k
1.Which of the following methods should be used to determine doneness in a New York steak?; c% W2 n" ], w
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)
# M) L' r9 k5 \2 wA: pressure touch. 压力触摸
( Z( V. }6 J4 ^) @8 {3 p2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' C' F9 P4 r9 M. h2 m8 o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
# s4 C% p4 s( a% P! @9 b( sA: acid  食用酸& r0 g* ~- B  {: f2 ?; m/ z9 q
3.Vegetables are major sources of which of the following nutrients?
1 {, N, \# f' L, c蔬菜中包含的主要营养有哪些! k+ @2 {+ M5 b+ N# ^
A:vitamins and minerals. 维生素和矿物质。
! R( n# T2 d) ]4 ?% q! s- z4.Cauliflower is commonly served with
, B6 @7 G1 M+ E7 u: K, h# h6 O花椰菜(菜花)最常见和那种酱汁搭配
+ c, Z4 h" p4 P) u8 g! a6 j$ C7 D9 \A:Mornay sauce. 奶油蛋黄沙司; v- Y$ v/ p4 O" [# |3 ?
5.Which combinations of products are found in pie dough?
& H9 f# w! o7 L3 r1 ~( `& b5 h9 P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 g' Q' R+ ?1 n$ S$ w2 r; V8 b
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ D/ |6 {+ Z/ _: C5 f% ^* Z; M0 W
6The French term for mussels is 法国语青口(海红)叫什么
1 y+ ]1 \9 v2 V7 B" CA:moules.法语青口,海红
% K+ p$ S" ^# \- _; Z5 v7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- Z" w& I) u) c1 Y
A:faintly fishy. 稍微有点似鱼味
/ o5 s, u0 ], L4 E* x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ I$ t7 v9 i4 [
A:2 days. 2天
, y( W& z: O) H+ ~- Z" [9.What are the principle ingredients in ratatouille?
7 c; p" |9 h, M% g9 ~6 T  C. F炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 ]( p- c6 f8 BA:Zucchini, eggplant, green peppers, onions and tomatoes  o9 b; T2 ]9 e0 W3 x& Y  m( |
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 q! u, f5 T7 d2 ?' F! {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, d/ Q' c2 h( S- g/ G2 JA:cook food in quantities that will be used up within 20 to 30 minutes.; h6 F) y; H1 l  ^$ j& \
大批量烹煮食物要在20到30分钟内, I) k6 g) j8 X3 \0 n
11.What person has the authority to issue a Health Permit?
2 t/ L( s7 @2 i% D谁有资格颁发健康证(卫生证)。+ L0 y! K8 f7 x# y; R0 v
A:Medical Health Officer.) K" ]+ w* |! @5 K  K/ \
医疗卫生官员。% H5 z( k) ]! Z1 I1 e0 Y
12.For what period of time is the health permit valid?; D# {# \) d7 ~# p4 y
健康证的有效时间是多久?; l( g3 `5 a( ]$ P6 S. Q
A:12 months.12个月) w* \1 r, o7 H& ~7 A  a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ A# X& ~8 O1 F" l
在食物和饮料准备区,通风系统换气的标准时什么. E6 a1 V& ?* u' N* C
A:08 times each hour. 每小时8次
8 x. o. u5 w. ^0 R& M0 c* G14。The minimum temperature for manual dishwashing in the wash sink is
1 E# o( D) _/ T" P; q# z# b手工洗碗,洗碗池的水温最低多少度?
+ ?  ], O' r4 I1 F3 }A:110 degrees F (43 degrees C). 43度
7 J, i& [7 g' f1 a" |0 D! I15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, r' X) e5 }8 t  y# O1 `用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! a  o) T. c) k
A:180 degrees F (82 degrees C).  82度
7 c: C: Q4 Z* I8 R! a8 K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! d' {9 l; `2 Q% v用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) _  K1 N/ o- {, |6 CA:en papillote.  法语自己理解
- W4 w5 l9 _& [& M8 C17。Wing or Club is considered a
# _; D2 W/ B! g2 F5 B( P翼和CLUB 被看做是一种...; a/ P. B1 f7 G  N$ a' A% B
A:Bone- In Cut     带骨切% T5 ?( L- z% z9 `$ Z
18。New York is considered a   纽约牛扒被看做是一种
& P8 D0 o( _6 s% B% V& \A:Boneless Cut     无骨切
9 H7 v: h' s  j7 t19.In general, a court bouillon for freshwater fish will contain2 ^' _" r: {8 R4 n
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; L6 ^! ?3 T5 Y* n6 P/ {
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.# U- [2 {+ I2 x  p! j- ?, j/ h
和做海水鱼同样数量的调味料和香料: b" r+ }7 y" g8 v
20.Anise is very similar in flavor and appearance to
5 F1 _. v  w% `& ^3 n7 D" H4 h八角和下面的那种原料有相同的味道; C# _+ K! m+ f6 r+ r, ^5 b6 }
A:fennel  茴香$ y: M+ K$ ?- n  n$ v
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 M7 w% a, [9 O% `5 ~" @! b1 i下面那种原料更像大葱且有平面的叶子
1 K4 }- C5 h' LA LEEKS  似蒜葱 (这边人叫京葱)- G: ]0 S/ [, U, B
22.Which of the following cutting shapes refers to a small dice
; t5 p) d& R. a  P8 G( R下面那种刀切形状指的是很小的粒(末)( H/ r0 E7 J0 C& [/ @/ I) T& K
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。% a; E0 X  w/ u% S" ]
23.Oil is added to the water for boiling pasta in order to) H: O) o" `8 ^
向煮沸的pasta (意大利空心粉 )中加油是为了) Y. Y- Z+ u2 Y: v
A:prevent the pasta from sticking and to minimize foaming action.0 v! |3 M2 @) h% s
防止面条黏合并降低发泡。6 q( z! R$ ]* i& k3 G7 d
24.Which pasta dish features pine nuts and basil?
6 y( M7 u; E/ V: u$ R# Q' t下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), Y4 D6 T$ h0 U9 A+ F& u2 B
A:Pesto.一种绿色的意大利面酱 ) l$ ?! O" }+ O( a" W8 x( w
http://www.tianya.cn/techforum/content/96/563836.shtml' N6 |, M% m: G* z3 N' L
# X( U& G/ \- p# Z* b2 [
25.Which of the following is a spring vegetable similar to spinach?
& h/ a/ h# z) l. ?/ k+ d: e5 E/ L& E下列哪项是一个春天的蔬菜类似于菠菜?5 ]5 M/ v7 _" V3 c5 i
A:Sorrel. 酢浆草。- \4 I# W& u' d$ X
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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. K  ]; R5 ?6 p) H7 \哪位厨师最早带来高水准浮夸的美食
0 H7 Y" _$ n. G) n; |' `AAntonin Carême 人名 安东尼·卡罗美* v  e. n( f+ K+ W. m+ u$ m* a8 P
) o0 `4 ]( S( p2 t
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 |+ h$ {+ f& z) ~$ K% i4 h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 w5 r& y+ k4 k2 {; k' `7 h2 kA:Cast-iron stoves         壁炉3 [& P2 v0 e, A) ^6 Q
http://www.usstove.com/products.php?id=6
* J& j: w' m9 n. r
, E0 j! L* s5 v4 [: n$ _( @28.The French term used to describe the roundsman, or swing cook, is:. e" r" G: Q4 F0 T5 g8 _
法国术语,用来描述roundsman,或摇摆厨师是:8 g" D7 B- }/ R2 [5 R0 f* d8 w
A:Tournant   图尔南
9 ~0 p5 r. W" q
) [( v# i& z+ g" L6 D3 v29.Another term for the wine steward is:
" C( E, @/ c3 k葡萄酒侍酒师的另一个术语是:6 s9 T  g) V9 w* o0 }$ C' [; x
A: Sommelier 侍酒师
( w% X1 C4 ^2 {1 K0 L# y& h% [9 l# |; c( c2 A# _/ I! c) }" I
30.Molds, yeasts and fungi are examples of a:
1 g9 Y8 |7 c8 R0 L5 z# @霉菌,酵母菌和真菌是一个神马例子7 L: x4 Y- ^% l' w) J7 T3 L4 V5 f
A:Biological hazard 生物危害
, p  V) l; I& V% Q- x  {# d$ F
2 o: t) _. b1 G& \7 k1 r6 h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& i+ n' S. ]" Y8 U+ S5 s* r: D
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 u" J- ?3 X( KA:40° and 140°F (4–60°C)     4-60度
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9 o- B; k4 S, s! a3 r5 o32.All bacteria need the following for survival:
$ N$ w8 |3 Q' |3 {0 i- H所有细菌生存需要以下哪些内容:
# l+ [& ~  d+ K7 S7 p6 zA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; c+ q3 Z" K$ L0 J: c
) {3 G3 t: L) k6 C! L4 d# @33.Which of the following correctly represent critical control points in a HACCP system?
# p& c. @  ~/ u4 Y+ K% T" ^9 m以下哪项正确表示了HACCP体系的关键控制点?
% b1 b5 J; Q5 B& x9 k* kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 Z. V, d+ r0 y9 ^- G. G食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# e3 j" J& N$ g$ e5 ]* Z$ T' b' _- o6 U; J1 Y
34.Which of the following is not an example of a carbohydrate?3 b) x" U1 T7 E) U  Z0 e! ^# \
下列哪一个不是碳水化合物的例子?
; O0 q; A) O* ~/ v" A) N6 f# o8 EA:Essential nutrients 必需的营养物质
+ t2 g6 G- J: s: C8 @1 s# f' F: m4 a# D( E% h
35.The process by which a liquid fat is made solid is called:# [$ V& D( z8 l8 P
液体脂肪做成固体这个过程叫什么
" z( t+ s/ t1 @A:Hydrogenation  氢化* A2 B! Y# ^1 b1 {' A
5 I! x& {  |& ~) C& M
36.Which of the following is not an example of a fat substitute?
/ w2 d8 R5 U/ x8 X7 @8 H4 x0 i$ i) s下列哪项不是脂肪替代品的一个例子5 C9 E) u  _# W: g
A:Acesulfame K  安赛蜜K表6 E) ]; Y6 u2 U' n) ]- v9 x

7 I/ j5 _) F1 u* g37.Health Canada requires that a product labelled "fat free" contain:" C# [% X6 }3 X% t4 \
加拿大卫生部要求的产品标有“不含脂肪“包括:* {$ ^7 b( k( G' i$ @: T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 ]0 Z& S' t2 G2 g! u1 r" {
: J* M) A$ l, x( N38.Which of the following is not a problem associated with converting recipes?
5 z# `# Q! J  M9 ]% q下列哪项是不相关联的转换配方问题?* T, n! ^5 J3 j4 B) J. n
A:Unit cost 单位成本+ A5 J) V0 \- N
) P7 {1 r: ^! F1 X
39.The condition or cost of an item as it is purchased from the supplier is called:  k- m8 N  [% ]9 c
从供应商采购的物品的品质或成本叫什么
+ G. H* e: B7 }8 k; XA:As-purchased cost 购买的费用2 j( e) f" W/ B% }. v& H

5 z6 ^. q" R( l40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 o2 {  u; ]6 m3 Q" Z  g在新货到来之前用于日常所求的必要库存量叫什么/ T% `# U* z8 ]% E1 t# `/ S. c
A:Parstock 基本日常最低库存0 Y) b# Q+ l# F2 d) [

. A: g: c% B. }2 B1 y) Z' P41.Which of the following abbreviations is used to describe the proper rotation of stock?0 U2 y. b' S' x: y7 S! F
下面那个缩写是用来表明正常库存流程?# k- m: b) _) |+ J
A:FIFO=FIRST IN FIRST OUT 先进先出7 |1 o( k2 J% e- S5 R# X
% B! u# O* f; \  i/ P
42.Which of the following knives is used to turn vegetables?
& `8 U: _) M6 X8 ^  @下面的那把刀是用来打开蔬菜吗?
& W- H( t  F) S' [) I  FA:Bird's beak knife   鸟嘴刀
$ n0 \( ~$ o3 B2 N$ z1 ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 G' o6 ~# S- T2 j* ]6 W3 m! I3 z4 k' q
43.What is an instant-read thermometer best used for?
2 |5 K3 t7 I9 {" J' e; o即时读温度计最好用于那方面?
& Q3 p! L3 F8 p. X. Q2 i& @& nA:Checking the internal temperature of a roast 检查被考物品的内部温度; ~$ M  ?+ w. W, y! j: j
" Z0 @5 D( F7 G8 ?, N
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 ^( @# b4 ?5 |  E1 G下列哪些金属材料受热均匀,通常用在铁板而且非常重6 }$ k( S* }) I$ I
A:Cast iron 铸铁
, l* H' a+ B+ z9 O- z# J2 p$ k* I+ b" I' u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( n1 `. j: V9 `哪件装备下面有一个可移动的碗和一个S形叶片?3 p& L* e1 s# n
A:Food processor 食品加工机
* I* W/ v) G3 H- q% r5 g3 U4 ?http://www.google.com.hk/search? ... iw=1263&bih=5727 K( _; E( o1 ~; L/ V. a
( g3 T2 m. g  y/ P$ G
46.Which of the following is not a rule for knife safety?
- G  V$ l6 Y2 }+ j" N7 Z) m# ?+ v下列哪项不是用刀的安全规则?
: w: a7 {$ J3 [% OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 z5 z! i9 a( L4 \7 x8 `2 k6 a6 q& B1 G! Q' J3 O
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 ~& D6 i3 n9 @6 q0 C8 k- y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* a! N* t/ J1 Z1 PA:RondellES
6 e7 Z; T# w( h1 f# qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 w# j" ~" H5 v8 @. {9 b* |7 Q% i* n; }0 o! }9 ^  X
48.Which of the following is a diced cut used to garnish soups?; X& N9 t( I7 l* j
下列哪项是切成小方块用于汤的装饰?
0 z- ?; h& C$ E& j+ \% [A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 D6 Z" D/ r& S! }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) b% A/ R" c2 D0 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!!——& b6 \/ r# A0 k5 ]/ r
A:Gaufrette
8 C  T5 S$ o* }3 S% I, Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 o. q. i/ M2 i" P7 X" Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 F4 y0 f$ a& l/ A# |# @+ l) ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 o7 M2 b( p5 [6 c3 e+ A+ B/ |/ u1 {, P  v$ N! M2 [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 r7 T8 @1 K" c* d: ~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)$ O/ F* ^8 M# e6 N3 i+ W2 V5 R
A:Cilantro 胡荽叶 香菜. I. p* M9 ]3 N9 S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 o/ o  j+ c! E+ _9 C$ n

/ R% M6 ~1 ~. C60.Allspice is made from:
# e- M+ F! B! C9 [+ S% u 多香果,  多香果香料是什么# t! U- K" E" B/ h3 |3 L; ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; K0 u, d/ e4 s5 lA:A dried berry 干浆果
- t: i7 C# b0 p! @) C/ k) {1 z6 L; k1 p& W0 [6 e- G
61.Which of the following are used to make a sachet d'épices?
% H5 @1 R' r) }4 {- f下列哪些是用来做香包德épices?' G* W/ P) K: }' v
http://www.sachetcatering.com/
1 {# ^) K8 W5 @8 A7 T- O5 HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- @  |8 |% T+ d  z! @0 A+ z+ L4 ~$ K9 t& L+ ]  X4 O3 Q5 i
62.Which of the following condiments are not soy based?" f& R5 b; ~% q& O0 c6 {2 n& A- X
下列哪项不是酱油调味品的?
8 f. D  ?( A# U0 T" LA:Wasabi 日本辣根
) h* I, H) T% S$ l5 p3 }, h! Y) L6 K6 G- Q3 V$ ^4 {6 T
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* D0 s8 C! e1 Y. 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:% l+ u( Y/ y* D
A:Pasteurization  巴氏杀菌* _5 @. }% W6 i+ C

1 s# _9 u# n" A64.Which of the following steps is not the correct procedure for whipping egg whites?1 @2 g8 t( m7 n7 Q/ F/ K
下列哪个步骤是不是正确的蛋清搅打程序?
) I/ {1 {! ?% A6 w- ]; JA:Allow to rest before use. 允许休息后方可使用。
/ t* \/ o  z& S: R0 U$ u3 O0 A% g* y' [: i4 [
65.The weight of a large egg is between:一个大鸡蛋重量介于:) ]& M& |! h- i* B5 S
A:56g and 63g 56克和63克3 N. K6 r- ^' N

% n1 x% R8 G. f66.Evaporated milk is a concentrated milk that is produced by removing
& X- K, C5 F; h  P/ k& S' K炼乳是一种浓缩牛奶 是去除什么做的
0 K# l" j% X1 WA:60% of the water 60%的水
. M0 U. d% ~! h3 J8 @- f& O! a$ _; A; h7 h7 j/ N+ ~" X2 n
67.A method of cooking that transfers heat through a liquid or gas is:
* G" J& {* m9 B- t一种烹饪方法,通过转移液体或气体是:
& K% k1 s5 \- ]- Q" NA:Convection 对流
. A( _" v! r/ g: \0 g
! j) C; a% _9 I5 W; U0 d1 t6 T68.The cooking of starches is known as  烹调的淀粉被称为
# Q5 i% x5 y( Q) b! mA:Gelatinization 糊化
, G% f4 k6 @& y: D8 A. g+ Y; E- x: p! B4 X  r
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! i) m( f  X$ Z/ M7 F6 eA:Braising 烤4 O' t( Q- N8 L
1 u* `& A" S/ U9 X+ P% Z: A# u. B
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:
. E  \0 Q/ M2 A* XA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 E. o. I# i+ c& ~! J
4 z! [& n5 g; S  Z4 |4 ]
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
; u" R! i+ K" U& fA:Fumet 原汁
6 |/ x7 t  {5 w9 H' D
- ]! h5 }1 ?/ L! ~# n1 ~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+ R9 f* l, M6 Y$ q$ R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 X4 a( {+ n3 f
: N" c2 G! H% H% u8 L73.Which of the following is a principle not used in stock making?  k- u( \7 f# }; d
下列哪一项不是用于制造高汤(低汤)的原则?# i; f5 [4 c8 r/ `/ a
A:Start the stock in hot water.开始在热水中操作: I" q( c! ^% l
2 m& E' f3 X& @& \. y5 G* H
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; `8 z6 G/ z  x5 W
A:Remouillage 法语熬汤
  Y1 ?" ]) z( N. Q& d+ P& L4 ehttp://www.haibao.cn/blog/post/176242.htm
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