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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! F4 e, n8 M- R* X
1 L. q2 T8 w! P/ 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。
$ ~; S! S7 P" x1 w6 L2 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
  a' x- x: t( v, Z1 c1.Which of the following methods should be used to determine doneness in a New York steak?& n6 \$ C+ f9 s  o; Y1 H# K
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)' P. ]; g& Z( Q
A: pressure touch. 压力触摸
- @4 q: Q$ T5 O" z# L: b; W2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: q# }  }% t' d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
0 e$ A9 @; }, v6 YA: acid  食用酸
6 P$ C* {# T2 n3.Vegetables are major sources of which of the following nutrients?! I* J) Z4 i; ^
蔬菜中包含的主要营养有哪些
2 v# b% [2 X3 E8 w( y1 v8 dA:vitamins and minerals. 维生素和矿物质。3 F( n' Q3 _5 a* N
4.Cauliflower is commonly served with
9 Y6 v" ?0 o) e2 d2 W花椰菜(菜花)最常见和那种酱汁搭配! k  H) |. \3 J/ R9 w  U$ x# l
A:Mornay sauce. 奶油蛋黄沙司8 {( O2 I$ e* O( V' b- A6 o
5.Which combinations of products are found in pie dough?
" K: w! H! S9 r( n0 J8 n3 V下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ D2 X1 A( o% V9 K
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% _' w: N* e' w2 z
6The French term for mussels is 法国语青口(海红)叫什么
, E" R* e9 \5 H  _2 FA:moules.法语青口,海红, r  ?! }; u! @+ G" V* h* C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- ^) k. T* \" l. T0 v! S
A:faintly fishy. 稍微有点似鱼味& g2 W. U  @8 j) U8 v& l: V( H9 n
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  e/ r6 J' g& [& sA:2 days. 2天
; [7 y) G2 R8 E/ I+ U3 R9.What are the principle ingredients in ratatouille?   V2 Q1 e0 B% E  ?' X* a0 |
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 v1 k2 H. z6 M" v6 N; D
A:Zucchini, eggplant, green peppers, onions and tomatoes
# {! K4 a' x# r1 S1 _/ R( k# h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). a5 ]6 G: Q) k/ j
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 ^. h* I+ F. g+ XA:cook food in quantities that will be used up within 20 to 30 minutes.
& k, |: h) [' f1 ~7 i! i大批量烹煮食物要在20到30分钟内: O: C( k& R/ q6 `, O% S
11.What person has the authority to issue a Health Permit?
7 M5 g0 T+ `! Q. W" r8 W8 E, X谁有资格颁发健康证(卫生证)。. A! ]* A3 U2 [+ y
A:Medical Health Officer.. \$ ^9 ?% H* `& W* w: `
医疗卫生官员。8 {8 b. Y! B) b2 w9 o; ~! a
12.For what period of time is the health permit valid?) e4 a0 z: ^+ o+ }" y# W- b: m
健康证的有效时间是多久?
1 E: a  v3 q6 r* C8 ]! [A:12 months.12个月
5 W3 V+ @1 d' p9 ^1 Z6 \0 `. c13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 l4 n/ c$ ?) a. m! V- m+ J. a. f
在食物和饮料准备区,通风系统换气的标准时什么4 X1 W/ E2 y7 c1 F7 M* r6 t
A:08 times each hour. 每小时8次
5 q( x9 f8 h9 R, ~8 v. z14。The minimum temperature for manual dishwashing in the wash sink is
( p, i. g/ x& c手工洗碗,洗碗池的水温最低多少度?6 o0 [" J' ]( s
A:110 degrees F (43 degrees C). 43度" `6 @- k$ V. b  j! ?* h
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ p, a# l$ Q: L0 j0 H用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* d/ t. l: o: I5 K; d% q  ~8 }
A:180 degrees F (82 degrees C).  82度6 `: ~- \1 O' K: F8 D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  G4 @* V; z# r2 c9 u- D
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 L9 R$ }/ \. d, K( h
A:en papillote.  法语自己理解
! \) N1 t! b& `  `* f17。Wing or Club is considered a
3 }* u5 M6 l3 }; c! p, C( T7 D: {! e翼和CLUB 被看做是一种...
' Q- ]5 W9 H' D$ {7 P/ ~- }A:Bone- In Cut     带骨切# t& v: o/ F$ g2 j0 K. ~4 T3 Y$ Q
18。New York is considered a   纽约牛扒被看做是一种1 h% i: h3 O/ V5 P
A:Boneless Cut     无骨切
6 u- P% R+ ]8 w# Y% f19.In general, a court bouillon for freshwater fish will contain
: s6 ~* s! r6 t  v8 Q0 K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
0 s/ I9 p  t- m' |" {A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" }2 @& s  F, T1 h和做海水鱼同样数量的调味料和香料( g1 h+ C2 c) |" D* w8 t! u# [
20.Anise is very similar in flavor and appearance to" N# G- V/ B% x: |* {" F
八角和下面的那种原料有相同的味道6 f0 Q- J( R% ?
A:fennel  茴香
  G" C3 Q. o# o/ b( ?0 u21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) V/ ^" a# Q2 k/ N( u1 S7 d0 H9 q
下面那种原料更像大葱且有平面的叶子
( V* G3 E1 J/ Z) U; h; [$ p1 TA LEEKS  似蒜葱 (这边人叫京葱)
& n6 e1 B8 i. y22.Which of the following cutting shapes refers to a small dice
4 q, w# E' N* f' X+ m/ z& W/ o2 b下面那种刀切形状指的是很小的粒(末)( b* L5 U" L0 ?1 G( k3 S. E
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- `* W. ]& C  n5 ~4 L9 `7 T5 O3 u0 F
23.Oil is added to the water for boiling pasta in order to
, o$ g; o  B: M) T1 N8 @向煮沸的pasta (意大利空心粉 )中加油是为了
* p& U2 k$ q' u) o% g3 bA:prevent the pasta from sticking and to minimize foaming action.7 s2 E: c. u( n3 U7 C4 S. |
防止面条黏合并降低发泡。1 G" b$ Q2 s& S& i9 S: P  d  @
24.Which pasta dish features pine nuts and basil?* E, v1 R( C' X7 M
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" C: m8 G6 m: y1 A3 d
A:Pesto.一种绿色的意大利面酱 + Q8 |+ A! P) p' p2 M" ]) p
http://www.tianya.cn/techforum/content/96/563836.shtml/ m  j8 O2 M! i3 p9 s
. A* }) `% ^+ J; O1 ]6 L
25.Which of the following is a spring vegetable similar to spinach?
' {) c) v: v' K! b+ F下列哪项是一个春天的蔬菜类似于菠菜?
8 O6 n& d' c* h& x5 jA:Sorrel. 酢浆草。
. j9 ^% {+ m4 jhttp://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?
大型搬家
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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:& H3 Y: A' Z2 \
哪位厨师最早带来高水准浮夸的美食
0 X& |% L% C$ e6 s2 r- L( \AAntonin Carême 人名 安东尼·卡罗美$ M* ?; Z- g& T- S. i

! S3 q/ R& I' B6 r( Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 b) S5 ]& M% ?% G  @) F( y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( [* Q- T6 C' X7 _
A:Cast-iron stoves         壁炉
4 z6 e) g. t$ m9 W- e, V6 chttp://www.usstove.com/products.php?id=69 h1 n" x6 I; i

6 @5 L& C0 g% @$ @+ ^28.The French term used to describe the roundsman, or swing cook, is:" f( s  U# y7 p9 U
法国术语,用来描述roundsman,或摇摆厨师是:
% q3 ^2 k% H. _9 C; s- u& eA:Tournant   图尔南
& J6 g7 I6 N1 n
9 }+ x8 F  K; z  e# Q( m29.Another term for the wine steward is:
1 C% j( Z. {, k/ g8 M" N( J  y葡萄酒侍酒师的另一个术语是:) l* Z. P: M8 Y
A: Sommelier 侍酒师
1 t4 D. I7 O: a. _& W0 P1 L. w; f! F" j# `$ K4 Z8 Y# \- a
30.Molds, yeasts and fungi are examples of a:9 a  L; o; V2 n. C, l7 T; M% {
霉菌,酵母菌和真菌是一个神马例子
" J5 _# K# H. Z, i7 {3 T) ~A:Biological hazard 生物危害) \2 N+ [( {. V1 ~/ {% G6 Y9 T

2 f8 `+ s5 C3 D0 J* d  ~. X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# y$ j! W/ F/ ~$ w' E8 W0 S) i9 r根据加拿大食品检验局,食品的危险温度区在多少之间:! K1 R( J9 ^/ {# |# I2 N% {: S
A:40° and 140°F (4–60°C)     4-60度
8 \+ m5 r. I" u8 i2 T; M3 V# N  S* W& b% d: K4 j
32.All bacteria need the following for survival:: u( W( ?& U0 e/ [( N
所有细菌生存需要以下哪些内容:8 N! |# j5 C4 ~7 ~: P# `
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* V% ?$ P7 |9 @( [* [- U

/ \7 Y2 i1 f' a) k6 f33.Which of the following correctly represent critical control points in a HACCP system?5 O1 x7 \( }0 C* L( a  O
以下哪项正确表示了HACCP体系的关键控制点?
/ U9 ?8 e! ]$ \; u# H, pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + W  ?, @, {+ \. f; ^" H1 H
食谱,接收,储存,准备,烹饪,保温,冷却,再加热  k8 y0 T: g' m1 v" }
" V, P; E7 v7 b) T9 ^' F
34.Which of the following is not an example of a carbohydrate?3 o/ I, ?& u% c' j. |
下列哪一个不是碳水化合物的例子?
  d& S& V# X, Z" a/ A1 JA:Essential nutrients 必需的营养物质
! S7 `, |8 K( ]5 a: C
7 o" c) `! R# P) W35.The process by which a liquid fat is made solid is called:  c% k% T1 g5 ^* b1 G5 d& N
液体脂肪做成固体这个过程叫什么
" c4 \" A! u, s. L, d& ?% vA:Hydrogenation  氢化9 a8 U' @+ X+ }! D7 v. U% M

1 L( q5 q/ m1 D% s5 e4 o36.Which of the following is not an example of a fat substitute?0 N6 O2 {( m& i
下列哪项不是脂肪替代品的一个例子
# Q$ f7 U& n- X4 a$ F+ y' M" qA:Acesulfame K  安赛蜜K表
2 S5 G& R3 ~2 T3 }0 ^# N+ n6 e' F3 `+ \
37.Health Canada requires that a product labelled "fat free" contain:* O0 }; z4 h8 U; J, }
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ _4 d' f, ^. I/ K- \) zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# [& ^% r9 |; l: J! k# T
' }% A6 q; j. `% o, J38.Which of the following is not a problem associated with converting recipes?
5 Z, r+ E$ E# e; ]下列哪项是不相关联的转换配方问题?. r( m$ g% p. {% Y
A:Unit cost 单位成本* ?' P2 }0 v9 A0 O; h' o

* M# |" A4 N& e' d1 w39.The condition or cost of an item as it is purchased from the supplier is called:  {4 B1 ?" E3 q4 r
从供应商采购的物品的品质或成本叫什么( E- G' H" c' r: t+ J; R7 T
A:As-purchased cost 购买的费用9 o6 g( y& G$ U* Z
+ k. w# n, i9 s" ?
40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 N4 \5 J2 ]' A% a+ h% {在新货到来之前用于日常所求的必要库存量叫什么
" t3 s) ]4 e: s" [0 EA:Parstock 基本日常最低库存
6 }$ z/ k1 O4 M! x- k3 `; b( `# V0 O. |2 k( O9 W( k
41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ ?4 P2 w$ v$ b$ O. P: S下面那个缩写是用来表明正常库存流程?
- y# W3 M6 U3 Z6 PA:FIFO=FIRST IN FIRST OUT 先进先出/ p7 k  h, \3 x; i$ `5 b

( U( u5 Q! _7 o/ f9 e# {8 S( F42.Which of the following knives is used to turn vegetables?" d' b! f# @" s# h  |
下面的那把刀是用来打开蔬菜吗?2 k7 _0 Z* S4 Y+ V+ s" c8 d
A:Bird's beak knife   鸟嘴刀
7 A  p4 q6 y9 v3 j4 O0 A: ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 H1 b) m; d  g$ q0 |& B- d9 u4 _7 b. ^/ t
43.What is an instant-read thermometer best used for?
0 f- w9 @8 E4 e1 [& x8 W0 C3 j# S即时读温度计最好用于那方面?
3 F& i0 [/ |9 D  {A:Checking the internal temperature of a roast 检查被考物品的内部温度7 R1 A; r- s7 A* U

5 G: D  {* D5 F6 W, q: }# X# V" i5 p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 N5 x, V& a  p( [. x$ L) z6 {
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 d0 Z0 t# _3 ?) `) x% _7 gA:Cast iron 铸铁, ?# u& m* n' D# U/ a

5 g# D8 k* d% D6 b. w' W( T( i! C4 D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( ]' s1 |! [, N- X哪件装备下面有一个可移动的碗和一个S形叶片?6 l$ x. c( i$ E
A:Food processor 食品加工机. e7 ]& S. E. \- u7 J( M2 s
http://www.google.com.hk/search? ... iw=1263&bih=5729 u4 `& q$ h. l' _4 E0 s
6 K- ?; _) C/ Y3 Y5 T/ d
46.Which of the following is not a rule for knife safety?
' @+ f. M7 Y0 A% h下列哪项不是用刀的安全规则?/ G& D2 a6 [: B: T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, o7 ]6 e0 R& V  ]- \! v/ M: x5 `, P7 s8 W- g
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% G0 i# F' d+ \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# F9 P8 N  M2 }1 s" q" [9 DA:RondellES
: t; O7 `' |2 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; v( f, F6 m! S" M  [* @! i5 Q. C) p! a  ~; p/ z
48.Which of the following is a diced cut used to garnish soups?, n8 {! ?8 _; C& c
下列哪项是切成小方块用于汤的装饰?! b( A; W4 N( Y  o
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 m' g; W5 ?7 S: R8 a, E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' z$ N  ?  H, `" T  p2 L9 R0 E% ~- {/ J2 L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!!——
7 O' P, s$ f" N$ ?4 _1 b1 g6 rA:Gaufrette
. p) x# q0 p. F) [/ e1 {* lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 f6 Q6 h/ V  l8 Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 `# W! H( y) n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 z9 B" Z; O/ m/ S5 z2 t
6 {/ Q  A! M  t* ~: v1 v( d$ V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' p$ z* v  ^9 w' m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)& R: c2 L4 @0 J
A:Cilantro 胡荽叶 香菜
5 w. w6 Y8 p2 rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% k( f5 o4 m7 T9 F4 }7 R3 Y

1 r# _. J) B. R* @* X60.Allspice is made from:( K! m; K7 M0 ^
多香果,  多香果香料是什么
1 X) {5 g- F" x. Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: u% [2 Y5 i/ p7 e, b8 D. L: `& R! O- G
A:A dried berry 干浆果
+ g; Y" z' F. j, s2 z1 t' y' [$ C: x$ U
61.Which of the following are used to make a sachet d'épices?
; O9 I( N6 e+ g下列哪些是用来做香包德épices?
$ t2 d( a. f8 t8 V4 Dhttp://www.sachetcatering.com/) _1 ~5 P( Y' T& \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 y9 E' L- m  M2 l* J) e, r$ f4 C& n
3 B8 S! f+ C* `$ k, `+ u; H
62.Which of the following condiments are not soy based?
  Y0 h/ w5 _6 J3 a3 m. o" }9 N( Z+ J+ E下列哪项不是酱油调味品的?
/ g2 U; p5 a" I6 r3 \/ E) M) [! eA:Wasabi 日本辣根
8 T" K  e( K/ t- x: |# _, |' W& i4 k! T7 X, ]: N% m2 ]# j% k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 w: _. u7 N7 d  b% Q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:
- C. u1 [3 s% D9 ^A:Pasteurization  巴氏杀菌
7 P6 B3 q+ d4 o4 T+ ?# B& v  r  L
% `4 [2 X3 S' I  s$ g8 A64.Which of the following steps is not the correct procedure for whipping egg whites?
1 p' K/ i0 P% K! }下列哪个步骤是不是正确的蛋清搅打程序?$ R; A2 a1 R% {8 y* n
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
: ?3 E( X  Q' [5 L: EA:56g and 63g 56克和63克
% `; B0 |/ A$ `% z- N! g9 t# b
6 l* C: _' `" u# b7 b# }  _, J66.Evaporated milk is a concentrated milk that is produced by removing+ M- Z5 X+ z" ]
炼乳是一种浓缩牛奶 是去除什么做的8 c: p5 _3 C) o
A:60% of the water 60%的水5 j' k8 j  v( q3 w
7 G+ f! i3 C( k
67.A method of cooking that transfers heat through a liquid or gas is:# p2 D% a- Q& B
一种烹饪方法,通过转移液体或气体是:! s" e* e# g& S% o* d* l5 E4 Y
A:Convection 对流
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+ c$ a8 \9 z" a68.The cooking of starches is known as  烹调的淀粉被称为0 e+ U% f- T! U( ]. z( T4 B
A:Gelatinization 糊化
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4 j9 a  t" R$ @! L% ]( P0 a# m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 S/ Y/ p0 |6 J/ }; [0 K
A:Braising 烤3 \8 O; ^8 i% z  i
$ ~- x% w8 @) j+ A7 z3 ?
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:/ a0 v; H! e% q  U
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 S: ]$ N% f' r. |

# A5 r) E( B' h4 Y71.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7 e  R6 S; B& U5 e3 o
A:Fumet 原汁: c( f& |6 ?1 X

! U: c* l6 H, ^3 m8 \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 }6 W6 P- U. d* b/ k
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: L! W( X3 F. m9 o) w; t73.Which of the following is a principle not used in stock making?+ L1 m, J9 K, {) e2 j2 D
下列哪一项不是用于制造高汤(低汤)的原则?2 e! F* `1 Y1 _
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) o" _- v* P/ F8 {* H
A:Remouillage 法语熬汤" ]( l8 L: ~1 y2 M# y  W% ~
http://www.haibao.cn/blog/post/176242.htm
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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