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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。, g: g; @8 q' G- r, p: D

  x! I3 k7 R6 e" t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。. ]1 W/ K# U8 c+ P
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) X  O7 B) z1 G! M
1.Which of the following methods should be used to determine doneness in a New York steak?5 z5 I, K- ?# [7 \3 a2 V
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)
5 W; }+ Z6 `! w: t. V$ V. XA: pressure touch. 压力触摸
- T' j# C" s5 E' V4 g, E, @  H- |2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 u% _1 o: M9 X3 i# ]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3 X9 s/ \) q( S! X
A: acid  食用酸
4 |+ K4 G# X9 p9 P6 Q3.Vegetables are major sources of which of the following nutrients?
# p$ l4 M  `5 f, }  J( h蔬菜中包含的主要营养有哪些) _( r: Q6 Q; x6 L5 |9 y
A:vitamins and minerals. 维生素和矿物质。
  f4 j+ s. E: r& ~' j4.Cauliflower is commonly served with
" \, B# w9 D0 N3 _4 D. Y% t花椰菜(菜花)最常见和那种酱汁搭配
3 e( U) s5 g) X& |1 N( ?( LA:Mornay sauce. 奶油蛋黄沙司: A) p, Z: y; X9 b. y
5.Which combinations of products are found in pie dough?
* e) V! v' X; J8 |& 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??)
" |7 H: y: j3 hA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 C+ g/ W7 a0 D  J, t2 C
6The French term for mussels is 法国语青口(海红)叫什么
; X' W& e4 G, e6 pA:moules.法语青口,海红
0 {. P  ^* q+ u$ H, h/ k7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' m+ ~# @) j: k. v2 m5 q
A:faintly fishy. 稍微有点似鱼味
0 ^. h# i; G  A4 J8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 N, }. B8 R  v" a( ~6 d
A:2 days. 2天
- O# ~0 P& j4 ]% j: ~8 w' R9.What are the principle ingredients in ratatouille?
* c% t* K; l8 r' P炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, f! W- U- _8 pA:Zucchini, eggplant, green peppers, onions and tomatoes
$ A& m, @) b% B: [3 i$ [西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ K7 P. r# u( q/ r: v3 A
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) a1 j2 F! n6 u  X# S. R$ d$ D+ UA:cook food in quantities that will be used up within 20 to 30 minutes.
5 e; K  {1 J# O4 d0 g大批量烹煮食物要在20到30分钟内1 m# {2 ~) U' B
11.What person has the authority to issue a Health Permit?+ G; P8 A! t# I% q9 r, {5 J
谁有资格颁发健康证(卫生证)。
. G% N4 W! ]  Y7 W1 G, OA:Medical Health Officer.
5 b  m" ~& A0 L0 ]$ q. v医疗卫生官员。/ J# V% r" X( ~& W' z$ o; `
12.For what period of time is the health permit valid?/ u; B( @8 z3 x) w
健康证的有效时间是多久?
: `: w# k" j" D( W( JA:12 months.12个月& a4 |! n/ U5 ?
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& W. ~9 Y0 }' O  `1 |1 b& K在食物和饮料准备区,通风系统换气的标准时什么9 O7 y, M$ g2 x9 J& X5 X
A:08 times each hour. 每小时8次
# v8 Q* u  L  h( v6 k14。The minimum temperature for manual dishwashing in the wash sink is
7 m" \( k& k! L8 b# w  P( q; ^手工洗碗,洗碗池的水温最低多少度?3 V1 r6 q1 E( @* F* Z% i, ]3 Y
A:110 degrees F (43 degrees C). 43度
( h& y$ Q9 I# K! M! [, o+ R/ P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ Y/ C" s5 n. T( U: K: J用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: Y$ {+ N& u1 D2 U+ \1 _9 W
A:180 degrees F (82 degrees C).  82度
+ \2 D! n/ A2 y9 z. h16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 l: ?3 k3 s6 B, C4 P6 n
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 V+ E" C; P! Z* G$ n$ S% e$ xA:en papillote.  法语自己理解* e; w7 r6 P1 S+ {( T" c  {
17。Wing or Club is considered a' P( F. w2 Z, b. B: ]0 ]7 n5 d
翼和CLUB 被看做是一种...% v' a4 c5 K4 T0 L& F7 [; v4 r- X' j) I
A:Bone- In Cut     带骨切
1 }% m$ \& n. y' Z18。New York is considered a   纽约牛扒被看做是一种5 l4 e/ N0 o; l1 v  V  W8 |9 B
A:Boneless Cut     无骨切% T' w0 N' u( x) e8 ]: K4 H
19.In general, a court bouillon for freshwater fish will contain% u8 P. [( w& r
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, C9 [9 L& y1 V) z
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 @) V9 u' M) ^; M& O6 Y& @! Y和做海水鱼同样数量的调味料和香料
8 s" P+ R/ }, b20.Anise is very similar in flavor and appearance to
$ v: e* T" Y1 ]八角和下面的那种原料有相同的味道
% ~, I% V$ R' uA:fennel  茴香$ b- q( ?( o. O4 Q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 u; y2 N; I( }0 H5 u' i5 d
下面那种原料更像大葱且有平面的叶子
0 `/ Y0 N% p  p* u7 ~: j8 \6 w2 C! M. bA LEEKS  似蒜葱 (这边人叫京葱)
8 K; O; W# G% J& m22.Which of the following cutting shapes refers to a small dice) i, W$ o7 f+ ^: _; N( M
下面那种刀切形状指的是很小的粒(末)3 ]* P# f/ k, h
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- k4 o: O* N5 u2 x
23.Oil is added to the water for boiling pasta in order to0 l; L- U$ O( V. t- ^. B
向煮沸的pasta (意大利空心粉 )中加油是为了
4 _3 h; }5 {( F/ R. |A:prevent the pasta from sticking and to minimize foaming action." T" t* `+ q1 x1 O
防止面条黏合并降低发泡。
) n$ V& y3 d' n. w  k; Q3 C3 _24.Which pasta dish features pine nuts and basil?
! F6 P8 p# l  h; u下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 S, E4 N+ T6 P2 dA:Pesto.一种绿色的意大利面酱
% Q# d0 e6 v  O2 \) z# P% p) {, ~http://www.tianya.cn/techforum/content/96/563836.shtml
( e( |" P. \- ]* i  F& X; `" a% ?1 H9 T+ I/ Z( a6 C' ^# R) J
25.Which of the following is a spring vegetable similar to spinach?
! o% O1 D/ _! }9 }下列哪项是一个春天的蔬菜类似于菠菜?
& _) E) F( n7 iA:Sorrel. 酢浆草。
* g* S4 k! S4 \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:: S  J7 z2 X, I; d0 f
哪位厨师最早带来高水准浮夸的美食
$ ]* e& s4 |$ \  z6 R, [2 \/ J2 OAAntonin Carême 人名 安东尼·卡罗美6 r. K; `+ }" j- N( V
" y. c* U5 }* V3 [: @' J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  L: E3 _; t1 a# @/ G7 ^8 ]9 k! w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 m4 G+ q6 o1 r( s) m; UA:Cast-iron stoves         壁炉( J2 w! e" N# w6 ]6 X6 [# ~. L
http://www.usstove.com/products.php?id=67 k. @+ j( b" [% |0 h
1 c3 T& v) h% b" l  ^
28.The French term used to describe the roundsman, or swing cook, is:) }! F$ i' F4 l0 S  i0 D$ P
法国术语,用来描述roundsman,或摇摆厨师是:
6 u) o1 ?; `% w$ i9 uA:Tournant   图尔南6 g4 @7 }  q! K
3 S) i% }/ a: I0 S. H( r
29.Another term for the wine steward is:
4 Q; o* F  F( V2 N* Y葡萄酒侍酒师的另一个术语是:& v, c- t! }  J7 u3 i
A: Sommelier 侍酒师
6 H( x; K% `$ ^" i
- D" k" K/ Q0 {30.Molds, yeasts and fungi are examples of a:
) C9 H) q9 N% F7 @2 S霉菌,酵母菌和真菌是一个神马例子
' C) M8 [* A; Z$ EA:Biological hazard 生物危害" J4 ^+ F- [0 z8 ]1 T; t
/ m$ W# `8 [, l  G, M
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 c8 z2 _; Y% @% X) E; r9 c根据加拿大食品检验局,食品的危险温度区在多少之间:
$ [. [  ]' K( V( h# QA:40° and 140°F (4–60°C)     4-60度
1 D! G5 x5 \- Y9 x# g. r
; }/ {7 ]: E8 D9 T+ V  t) ]2 A; e1 i$ c32.All bacteria need the following for survival:6 `: |) z' [6 t1 ]+ c6 B0 O
所有细菌生存需要以下哪些内容:: ?7 _6 C* c4 p  K9 H6 y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 f- n1 f+ E3 y) E
3 o1 y& z  d: k! t  R5 n7 t' b  Q
33.Which of the following correctly represent critical control points in a HACCP system?
. @6 w# Y; R$ @2 `+ \以下哪项正确表示了HACCP体系的关键控制点?2 G* K8 Z4 F* z& F0 G; D* g% l# e; z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 Y! o& Y# K2 S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ K* @) C+ q( p$ ]. p- j) H0 x9 `4 i! q2 n& D  q% I0 u
34.Which of the following is not an example of a carbohydrate?- B) `* x$ f) E! e7 }
下列哪一个不是碳水化合物的例子?4 {4 k. G7 C6 C( L! o
A:Essential nutrients 必需的营养物质
- P- N/ g" W: ?! R) N
. \5 T! M) B' S* U' S$ I5 e35.The process by which a liquid fat is made solid is called:+ [/ g: ?( Y+ q
液体脂肪做成固体这个过程叫什么
* G9 E& w& S; _2 B& Q4 TA:Hydrogenation  氢化
3 y! W  c: N) m: m/ E% [5 Z: H  H3 v2 s' r
36.Which of the following is not an example of a fat substitute?, _( V/ L. L2 D1 E: t) h2 S
下列哪项不是脂肪替代品的一个例子
' ~" C6 r" q, g4 XA:Acesulfame K  安赛蜜K表7 C* E) O6 z) G0 M5 b; _

6 p8 M! y& _# ~+ m37.Health Canada requires that a product labelled "fat free" contain:
# P0 U; E4 l8 @# x$ j& r加拿大卫生部要求的产品标有“不含脂肪“包括:
. y- F; z+ J2 j. UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ k# ]7 A3 O# ?1 h  q6 ^  O
8 T* [: w: F7 l( C
38.Which of the following is not a problem associated with converting recipes?, I/ j- _$ o1 T" S
下列哪项是不相关联的转换配方问题?
) K( f% f5 u% AA:Unit cost 单位成本3 v# g! d/ t' V

% y8 m- a& Y6 Q5 E7 W  ~: L39.The condition or cost of an item as it is purchased from the supplier is called:
- H6 w2 d; @" Y3 \$ Y从供应商采购的物品的品质或成本叫什么5 b- E7 b; _/ z% g+ v5 F; d
A:As-purchased cost 购买的费用+ Z1 H& T& `! m& `

; a4 a/ F6 I  K8 e& D40.The amount of stock necessary to cover operating needs between deliveries is known as:! d, b+ a, n! [. H) e+ |" L
在新货到来之前用于日常所求的必要库存量叫什么1 d# X) s* w5 U' k  L
A:Parstock 基本日常最低库存2 q* b& E. ?1 [1 p& a" _: W

. u: ^; l  g2 z( w' @9 m* R# l9 k41.Which of the following abbreviations is used to describe the proper rotation of stock?) {) d' q) ~! u2 M( J( E
下面那个缩写是用来表明正常库存流程?
$ S3 p+ q+ V8 F! d% MA:FIFO=FIRST IN FIRST OUT 先进先出  o  U: ~% ?$ v, {9 H) ]
( Y, A  r' H+ O6 Q3 n( f0 b
42.Which of the following knives is used to turn vegetables?
: j. r( y, \8 ~, x# [& X& r下面的那把刀是用来打开蔬菜吗?
% v2 }: a5 _& b' WA:Bird's beak knife   鸟嘴刀
' ^& g3 F6 e) x9 `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 H- O( ]8 L0 x2 d! N$ q0 o
! X" r6 e! y" b3 ^43.What is an instant-read thermometer best used for?
" R; W) ^3 g) O. N- L; L即时读温度计最好用于那方面?
8 z" f4 E2 ]! }9 N/ NA:Checking the internal temperature of a roast 检查被考物品的内部温度
' M4 I- R/ S# `
6 c, y" b- `5 F2 {# V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: U( m9 u2 o  e7 ~8 B# C6 S( P* m
下列哪些金属材料受热均匀,通常用在铁板而且非常重; n- d* D% Q0 O' Z+ [: \* K- P
A:Cast iron 铸铁  t. _  R1 l, ?# w$ v) R$ M

- H  |7 _+ x- w& N4 ~' m) f2 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. I/ x7 I% U! ?" d$ T$ U) e哪件装备下面有一个可移动的碗和一个S形叶片?( ], k7 y( c) P4 b4 `) p
A:Food processor 食品加工机
: R* E* o/ {- S& P+ whttp://www.google.com.hk/search? ... iw=1263&bih=572. K' e- G  q5 z; H6 m

8 z: X8 N& L/ _% f46.Which of the following is not a rule for knife safety?
2 u9 q4 M( u+ P: n下列哪项不是用刀的安全规则?
$ ^- ^7 U. X) t  P- ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" t% J' i3 D: s0 e9 r8 W1 x( O6 @# J4 [0 T
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- z& U. ~1 X: X0 Z: {' d3 a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 n0 S! z) i) m: R+ r- e0 {0 l/ W
A:RondellES
  `1 X" A1 P( M. s0 J6 Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: @+ J2 |! D8 g! N0 c
. O7 k, ?/ i5 h- N48.Which of the following is a diced cut used to garnish soups?) x2 o4 ]0 y1 k
下列哪项是切成小方块用于汤的装饰?7 v+ J( I$ J* x# I* b
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' u# C0 _9 C4 B/ n0 Q' R) H' `/ W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 @3 J4 ]5 a4 w" E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!!——+ S7 t* ^. B- G! @4 x
A:Gaufrette
. r/ q; I- A" j% S7 Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" l8 L0 Y( S% s: M( J! amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  s, T8 z0 ]3 F4 {% \/ X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& x; J+ f2 g: A. m7 K6 N2 b# M# [% W, x, w+ O$ n9 E5 b, M
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! p4 \1 ^3 A. T* K
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)3 D: S5 d( B3 F8 s  n0 i, \
A:Cilantro 胡荽叶 香菜
6 y) \2 s( W2 ^; \4 X& J1 e! Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# \; t+ X7 ]0 r2 ]* [- {- Q& j/ B2 Z" }/ b; z) f+ T
60.Allspice is made from:! y* s( [" g; u' j* D# L% [# X
多香果,  多香果香料是什么
7 j# U$ _' ]6 O& Q9 n6 X& K) W7 yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' T* |+ `$ d, }- Y7 j1 Z# X$ l
A:A dried berry 干浆果
6 f( n9 f  F: H; P% s- w/ h! K) I. j# H. b7 `
61.Which of the following are used to make a sachet d'épices?1 X7 h0 i! V* l- w* e8 R
下列哪些是用来做香包德épices?
2 b) K6 {% f; m/ B* M/ K8 J" u8 i8 t. fhttp://www.sachetcatering.com/8 \' {( h7 s6 W" ~# D1 p4 \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 ]3 N& r0 T( y& f; a2 W! f

& ^- m4 @* a' V8 N62.Which of the following condiments are not soy based?
# E9 |* f2 Q' m' }2 k! H9 H下列哪项不是酱油调味品的?
: Y* r/ I6 C5 |A:Wasabi 日本辣根
& k9 |' J& j" Q( }
* y8 w7 Q2 ?# i0 Z1 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ }% B, ?4 @6 Y: v. f
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:
) u) @5 r) e" ~- wA:Pasteurization  巴氏杀菌4 K% b( K1 I5 |
' b4 s) _  E# H, F( \4 h
64.Which of the following steps is not the correct procedure for whipping egg whites?$ H* n1 f& A" t, s- t2 ^& V
下列哪个步骤是不是正确的蛋清搅打程序?
8 C6 o1 W+ P4 L' Y# ~A:Allow to rest before use. 允许休息后方可使用。
6 t) `: @3 H& d/ b) ~9 R& T3 R4 @, p4 V+ P+ F& Q! ~
65.The weight of a large egg is between:一个大鸡蛋重量介于:
  ~% _% d' W/ k! I1 v: TA:56g and 63g 56克和63克  f! X# H$ h4 A4 R
! G: C3 ?/ \, Y8 n
66.Evaporated milk is a concentrated milk that is produced by removing
; f2 U  {- B6 `& |1 B" {炼乳是一种浓缩牛奶 是去除什么做的9 ^# Y; q+ o/ V1 L6 f/ l0 n
A:60% of the water 60%的水$ a$ l3 X4 R1 M) J
& L& T+ E$ H# {& b' M' f7 R1 i, O
67.A method of cooking that transfers heat through a liquid or gas is:
$ ?. N  {- }  K, Q& }# d! j一种烹饪方法,通过转移液体或气体是:/ p, y7 b( ?" S$ x
A:Convection 对流
6 z  L9 a- j7 S, Q, m9 {: P6 |
4 T5 X/ J8 r9 ?, U68.The cooking of starches is known as  烹调的淀粉被称为% j6 H' t9 n) S" d4 P% Y% S( [* m
A:Gelatinization 糊化
" I; x% [3 n/ O1 e3 L8 H9 c* S& t; ?  M+ T; }
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
  k8 l6 v$ k7 r5 j: B$ `A:Braising 烤+ [- e1 I7 a- x0 U2 I* R5 O4 T
) ^9 U- m$ k4 B# U/ I1 Y8 T
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:
4 k( V5 l6 ?5 ~+ tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, t# O! |; q# T9 ]2 G: r

8 D7 @2 v: h/ ~6 v2 K2 [/ K71.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
0 ]' |8 C- n# X( q5 F9 m! sA:Fumet 原汁$ c! J* s. r9 @$ w

1 c0 T/ s+ V7 V' f72.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
1 ?& X; u" [' b& p) d. H2 q  XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜' X2 l/ [( a+ P2 v, Y

1 _8 c7 \: b9 [4 u# `, e& J73.Which of the following is a principle not used in stock making?
: d# z. C+ ~% l5 ~$ X" M2 p下列哪一项不是用于制造高汤(低汤)的原则?: M; o' x5 h: w/ Z8 h8 K
A:Start the stock in hot water.开始在热水中操作
9 X8 s+ \  ~  o$ s% f2 C' N3 x% l' h' ~& f) s6 B1 Q! 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: p0 Z2 F; @1 ?6 J
A:Remouillage 法语熬汤
: r" {- W- N* ^1 T9 ihttp://www.haibao.cn/blog/post/176242.htm
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