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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。6 y3 Q. T3 M2 q$ x0 l5 l; P

( ]$ G0 e+ a7 n! T6 h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。
. g/ _- x7 o3 M- C3 c+ 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' V' T- m& W6 W1 k; g
1.Which of the following methods should be used to determine doneness in a New York steak?
) T. r4 _# {5 \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)2 S) d0 X  d6 L& S1 n$ v
A: pressure touch. 压力触摸9 |- t7 @1 q" k1 _# n7 A- O" R# Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ c9 m- P  z) P& d: b
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) i6 s/ E1 ^5 N5 l- g0 l' Y
A: acid  食用酸7 a1 z! `/ u- v0 s. i) Y
3.Vegetables are major sources of which of the following nutrients?
1 a+ C- n1 m: k( S6 A蔬菜中包含的主要营养有哪些1 M' Z0 O- R% ^; q% |
A:vitamins and minerals. 维生素和矿物质。
* \* @4 B5 n9 s4 v4.Cauliflower is commonly served with# v3 S0 N6 K" s+ r& f) r
花椰菜(菜花)最常见和那种酱汁搭配
5 d7 k; e1 l" f) f" {* sA:Mornay sauce. 奶油蛋黄沙司! u. g1 }9 C2 w( S) }& H! v& S# ^1 O1 N
5.Which combinations of products are found in pie dough?
+ R& b3 O+ H+ s& ?下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) l  J1 Y3 a( W0 H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* w" x' `1 `) X( G8 o# _6The French term for mussels is 法国语青口(海红)叫什么# _+ w& x/ `" X
A:moules.法语青口,海红' G: O  H1 [3 l" _4 w
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  B) A3 X% W/ f+ H; n& |- I) [
A:faintly fishy. 稍微有点似鱼味
; H3 [5 U. K. I, ], F- z/ l# y% S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% d/ c; @6 n; q9 R& T
A:2 days. 2天
# h/ {1 w7 [8 D2 g- t% X  W9.What are the principle ingredients in ratatouille?
. z, [1 P& r0 y7 x4 B炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( b' T, t1 i4 Q! M
A:Zucchini, eggplant, green peppers, onions and tomatoes
( Z7 s& e# }& ~. q" }# r西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 p  {1 r" _9 {( R/ a8 y( l; J10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  k# w# S% L- z. n( p3 T9 VA:cook food in quantities that will be used up within 20 to 30 minutes.2 h' [, s* u! K" o" V3 a/ O' J5 x
大批量烹煮食物要在20到30分钟内3 ~  V" j+ \  B. q* V; M( o
11.What person has the authority to issue a Health Permit?
5 \: b4 d! |7 J6 F, M7 T* y谁有资格颁发健康证(卫生证)。
7 R% R9 d2 A6 v3 gA:Medical Health Officer.
; ^0 o' b0 c+ {& z$ x9 i医疗卫生官员。
; s* e; T' x" [7 q6 W3 q% ]12.For what period of time is the health permit valid?
4 ~( ~, c8 e, M9 B8 u健康证的有效时间是多久?: ]9 R' ~  ]4 T
A:12 months.12个月0 S4 y7 Y$ R$ T0 J1 B  G
13.In the area where food and drink is prepared, the ventilation system must be able to change the air) Q5 V% g% |& C
在食物和饮料准备区,通风系统换气的标准时什么3 [& ~$ W) F: r2 R: O7 J
A:08 times each hour. 每小时8次
* J: _5 x: ~% l7 O2 y14。The minimum temperature for manual dishwashing in the wash sink is" e; o6 i% w& U& c: N  T
手工洗碗,洗碗池的水温最低多少度?, v/ ~1 g: b' D; K
A:110 degrees F (43 degrees C). 43度
5 d1 K1 J( V  b) C& l) P# j& ^/ F15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 t& a% I/ z3 [/ ?/ f
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' n! M) K- \* M9 _7 n
A:180 degrees F (82 degrees C).  82度1 O. M; W- ]* j5 W3 y7 I& s  ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% Y, J/ ^$ j+ q# T9 f* m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* \* c& ^$ E9 y  t" y
A:en papillote.  法语自己理解
0 M' I' t$ s; x17。Wing or Club is considered a
- b; v$ E: J3 _" x9 ^翼和CLUB 被看做是一种...
% I- L$ M; ~6 J( fA:Bone- In Cut     带骨切4 _4 V( L. ]/ Y! U5 t! z" L
18。New York is considered a   纽约牛扒被看做是一种
6 p% {; C) t: I1 r& H# k" ZA:Boneless Cut     无骨切; K$ B" D" A0 y, q( ~3 f% H( B8 p
19.In general, a court bouillon for freshwater fish will contain
+ X% |' Q" V, _6 |* D1 g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/ {  K: X+ h6 }+ n7 i% `+ @8 p- i7 C8 a
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, d2 ]* D* j5 g4 O8 D6 Z和做海水鱼同样数量的调味料和香料
  n* h+ @" N. i$ L" O( u20.Anise is very similar in flavor and appearance to  @1 t+ z; p9 W/ x6 c
八角和下面的那种原料有相同的味道
2 M& x( J, ^( c, H. W' GA:fennel  茴香4 Y0 B6 h0 @, |7 y  m1 Z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 c+ s6 D) ]. e9 m" l下面那种原料更像大葱且有平面的叶子8 X3 N7 U7 p  `( @+ P2 H7 N4 |
A LEEKS  似蒜葱 (这边人叫京葱); k6 K6 f8 r9 Q$ ^) c
22.Which of the following cutting shapes refers to a small dice) n" A2 B% h" E1 Q/ m0 x
下面那种刀切形状指的是很小的粒(末)
/ C' W. L3 ]* P* FA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& f4 A$ V2 E0 e2 h23.Oil is added to the water for boiling pasta in order to, E5 }, n" ?% v9 N0 ]' r
向煮沸的pasta (意大利空心粉 )中加油是为了+ A2 p3 u  f2 s; W. ~( R
A:prevent the pasta from sticking and to minimize foaming action.( I8 m5 ^; _! k# w3 o2 W0 S
防止面条黏合并降低发泡。
9 x# Q* {' M7 }9 _3 v( J24.Which pasta dish features pine nuts and basil?8 ^: C. w) y7 d4 U- r" L
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 N% k  i% J( `) v
A:Pesto.一种绿色的意大利面酱 8 m1 l6 y0 T, A. U5 J- G0 y( k
http://www.tianya.cn/techforum/content/96/563836.shtml
8 j( y* K% ^" V* V
$ F2 }) j, Q; c$ G3 q8 I2 k25.Which of the following is a spring vegetable similar to spinach?
2 _# ]1 `/ ?% T9 O: O3 _  R4 |% z下列哪项是一个春天的蔬菜类似于菠菜?; i* q% |) C! B+ ]0 k7 H; s
A:Sorrel. 酢浆草。8 P- ~% M' y4 O# ?+ J; p! G
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:: Z1 y9 V0 [. R5 @3 Z* F
哪位厨师最早带来高水准浮夸的美食
: E2 X) w( h$ y7 X1 i6 @AAntonin Carême 人名 安东尼·卡罗美
1 u' [: c8 u' ^/ W1 I$ U
# A7 I" U+ r) y/ W2 k, K- K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 j- g' v9 K* i1 D1 ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& a; y- q4 F4 J
A:Cast-iron stoves         壁炉
% R+ D- r, H7 j4 i' F& G# s( k  \http://www.usstove.com/products.php?id=6
" s* D7 q- f8 [0 _( O
$ `. O) b! Z4 W% W28.The French term used to describe the roundsman, or swing cook, is:% Z% U4 n9 T" F4 \. \% K
法国术语,用来描述roundsman,或摇摆厨师是:9 l4 w8 f( e0 c; D$ t3 j% M
A:Tournant   图尔南
/ A5 r" H8 U# b1 T2 Z
- Y5 \1 b. I8 ^: f; d29.Another term for the wine steward is:9 U/ e! |+ O3 t  K: M# M% n+ `
葡萄酒侍酒师的另一个术语是:4 D( F/ x9 Z# A7 J. T
A: Sommelier 侍酒师
1 d; ^: ?( N/ m6 ]
1 y/ u* o, _5 ?# W8 G30.Molds, yeasts and fungi are examples of a:0 I! F3 P0 G0 x; ^1 B  P5 ~7 P* j* r- r
霉菌,酵母菌和真菌是一个神马例子
! c2 q* @+ V# R4 ^* \A:Biological hazard 生物危害0 z1 D0 U2 `) r& u+ y0 s! Q
& ]4 B$ f0 P8 I) a  L! [5 z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( ~% w8 H: M# o/ l. s% y
根据加拿大食品检验局,食品的危险温度区在多少之间:& `* W9 p! e% a3 n
A:40° and 140°F (4–60°C)     4-60度
, h: z4 ~7 W7 w2 l
' N2 \, P- x. l# G* ]5 H32.All bacteria need the following for survival:
/ _. F# a; d7 N; W所有细菌生存需要以下哪些内容:( X+ U: e+ _0 }$ P/ t; \
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" K3 d9 @* n' Z
8 [7 L1 Y* e# C
33.Which of the following correctly represent critical control points in a HACCP system?
, M# L! g1 q; i( }4 N以下哪项正确表示了HACCP体系的关键控制点?5 H1 W: |( n8 V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 {  c+ R4 G4 D# D; ^& `( Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热( _6 U/ j! B# I, I& H( D/ {6 M+ z
" U: c, ?* k0 |; ^
34.Which of the following is not an example of a carbohydrate?! [0 B' {$ i. c' v. v
下列哪一个不是碳水化合物的例子?
* Z6 F$ s# q. _. Q7 u0 UA:Essential nutrients 必需的营养物质
" p, K- F& o* D3 }$ @
* B9 ^# Z$ u2 J+ w. G% v: E35.The process by which a liquid fat is made solid is called:
& Y; E9 S2 o( F液体脂肪做成固体这个过程叫什么
: I2 k5 t& n4 ]* HA:Hydrogenation  氢化# W6 U% r0 a' ]2 q
2 b, D1 B& J& i6 a! A
36.Which of the following is not an example of a fat substitute?
/ D) S) u& Q! ]; n+ A9 a下列哪项不是脂肪替代品的一个例子
8 d& K0 V4 r2 n7 ~A:Acesulfame K  安赛蜜K表
8 h: h& q" W9 s) f' Q8 H$ D& M+ |' H$ v' {- q% C
37.Health Canada requires that a product labelled "fat free" contain:
& O/ x* i6 q( J加拿大卫生部要求的产品标有“不含脂肪“包括:! u3 l$ U" K6 ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 ?! w" D4 v9 i2 n+ b

& N. f3 |  R& [8 t0 u% k38.Which of the following is not a problem associated with converting recipes?/ l8 i4 A- O8 R5 ^. M; r% l
下列哪项是不相关联的转换配方问题?( h+ \0 D2 n+ q  S
A:Unit cost 单位成本6 `8 f. L( O0 M
& H* h% f. l0 y2 n4 N0 y0 G- A2 o& o& \5 e! x
39.The condition or cost of an item as it is purchased from the supplier is called:
5 F7 p" K( C# ^# l从供应商采购的物品的品质或成本叫什么
. N( F7 m% j% F. `, z/ P  gA:As-purchased cost 购买的费用; {& e* r; m) ~/ ]

+ j) [# ~! H* z% b. o0 q$ u! D- p40.The amount of stock necessary to cover operating needs between deliveries is known as:  E$ Q  x) G) ?% k
在新货到来之前用于日常所求的必要库存量叫什么, u) S( c. U, I; m+ F/ [- ?9 G3 @- p
A:Parstock 基本日常最低库存
/ J1 q$ I, F0 U. B) J7 K! \: k, u' y4 T  ?: F8 h$ ^1 M
41.Which of the following abbreviations is used to describe the proper rotation of stock?
" F" Z8 ~2 `( V. Z1 C4 a下面那个缩写是用来表明正常库存流程?; i! F% A! W/ |2 W$ j
A:FIFO=FIRST IN FIRST OUT 先进先出* c) u0 L, e4 G
, g9 U1 n0 \1 ~# A9 A
42.Which of the following knives is used to turn vegetables?
; n9 k3 ^3 i% I1 k$ k) Q5 U下面的那把刀是用来打开蔬菜吗?
# ~  }& h3 ?' K: aA:Bird's beak knife   鸟嘴刀; n5 M, E0 i0 w" X! y* t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
) {+ l- A9 |6 Q5 u, n/ }) P' E) ]% k7 w% u; c' ~; G
43.What is an instant-read thermometer best used for?
1 W, ]6 i/ y& |  c即时读温度计最好用于那方面?/ J& n6 @, O' H; h: \
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 B% ?; Z& K4 N
6 N0 G/ m6 S8 w: h  S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 c: ^$ @' z0 H- |& @; y- A9 r
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ T4 @! X' O) q
A:Cast iron 铸铁* [* u* w+ X9 }" r

# `" r) ?8 B9 w# |. c7 l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; C% o$ j" g3 M: I
哪件装备下面有一个可移动的碗和一个S形叶片?* E; S+ V$ {0 B2 q+ z! `8 k
A:Food processor 食品加工机
9 D$ J! l- v7 V  mhttp://www.google.com.hk/search? ... iw=1263&bih=572( {( ~* s& w6 j2 l5 j& `. ?( v

8 f5 _1 K& q2 m& |1 h% a46.Which of the following is not a rule for knife safety?
2 p* X& j( ~: Y" p下列哪项不是用刀的安全规则?
7 a1 @- m+ u( H3 C0 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) H( ?% Z1 q! P* r
- \  B6 w# b8 ^0 K3 F9 w1 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 K- y7 |, [1 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 p" H) l5 c$ ]6 H( j' [  YA:RondellES
4 g1 `6 W6 A; whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  `! x. T1 Y" Q0 r  L& `  ?( L) r( j( o5 ^3 n/ Z2 H( ~# I; ?1 I: h
48.Which of the following is a diced cut used to garnish soups?4 v7 X4 d0 n7 I* c% ?" Y
下列哪项是切成小方块用于汤的装饰?. p8 z# {  T4 A' \
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: {- D- `3 v8 l2 k, r& _" P* @) r: B$ q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 I& G3 @( K2 @1 N' K% 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!!——
, h# j) Y+ d! E* N) o4 e) E6 dA:Gaufrette
6 g1 m& ^+ X% |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) A' C) [* r- V6 q, s  G4 v# h8 Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 x7 [0 K; U; G4 m2 X  S; _
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! Z7 y( u- C- ~) M; r) g! ~. s- B+ e$ s4 p6 Z% U. t) L; ^$ U
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ y- o) g6 A( J% ?
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)
  ?" _' S3 h( }2 X4 dA:Cilantro 胡荽叶 香菜! X$ ?5 X6 d7 j; }; k# q* P8 x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( M; s4 g% V' u, e0 f
& a  V. p, E& e; ]; `* K60.Allspice is made from:
3 q* k5 Z1 e, n3 _' Y" Q+ f7 | 多香果,  多香果香料是什么
6 D8 V; x" Z+ khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: ^3 r/ U& s5 L, O/ ]# S. _A:A dried berry 干浆果
) o" N6 j& S" r9 n
$ [, t6 f7 P! n3 L& E% o61.Which of the following are used to make a sachet d'épices?
* t) y& s8 F; U) `! O' Z- u9 i下列哪些是用来做香包德épices?4 m$ K5 }) W9 [6 y
http://www.sachetcatering.com/
  W3 I) F1 q- |* J8 N; i" MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 P: ~# E! m" X2 m9 L/ B
6 X" u8 E7 F" F3 A4 {- P$ {62.Which of the following condiments are not soy based?% j+ }) Q  z: B8 t( P. G9 R
下列哪项不是酱油调味品的?
# |6 G6 ~2 v1 u' s2 oA:Wasabi 日本辣根3 e3 J8 Z" r" W/ i! ]2 y
7 |7 ~- [7 ]  h2 M3 a
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 I. z4 P& `' q/ X6 |
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:
4 A, y! c3 z) I. W3 v# Q  jA:Pasteurization  巴氏杀菌
' Y& P* ?! T" ^8 l% t- V/ ?# K) F! W) E0 [
64.Which of the following steps is not the correct procedure for whipping egg whites?
! @1 g# v2 K# s3 o下列哪个步骤是不是正确的蛋清搅打程序?
: t! S! J: p2 R" P; EA:Allow to rest before use. 允许休息后方可使用。- |' q. @# X3 c4 m' `

  H& r+ [, f1 U* l7 j; u' g65.The weight of a large egg is between:一个大鸡蛋重量介于:  g9 R. A8 m1 m0 Z
A:56g and 63g 56克和63克7 B6 G- E% s$ o6 |& J) r
$ d$ ]8 x/ J0 V. q( d5 s$ W! e
66.Evaporated milk is a concentrated milk that is produced by removing: r$ P* g: P) {7 W' `" j4 l
炼乳是一种浓缩牛奶 是去除什么做的. }2 f/ d9 [5 F
A:60% of the water 60%的水
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$ P; ?& K8 g# j2 I3 a+ N* n" V67.A method of cooking that transfers heat through a liquid or gas is:% ^: L2 O- S1 x% |/ p* y6 c
一种烹饪方法,通过转移液体或气体是:! E' s6 o& T2 F6 q- n
A:Convection 对流
. o3 h5 e) s* f
, V. A" I- M) R# n  _$ v- K3 y: ?! w68.The cooking of starches is known as  烹调的淀粉被称为/ Q3 h0 t7 w5 q8 Q1 ^
A:Gelatinization 糊化
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) s2 ]9 |+ J* s$ {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% t9 S( b9 J8 @- z
A:Braising 烤
( P# N) v) f5 E, W/ @% t! S8 d2 m  t7 s( |; X  b& j
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:
' t/ r. h; W. R) G3 v/ G* hA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% u7 s0 M0 s+ Y- |# U9 M
0 |3 |6 Y, {  H  P, G71.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3 {% X; N. N5 A0 i: S+ n
A:Fumet 原汁% ~/ A+ ~* b3 I! r+ ^4 }- b
7 K2 P" m, k4 L) u
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
9 d! R/ M$ D7 g7 ~  F4 |  c$ u7 zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 Y3 Y$ B% ?- a! ]9 U8 M  k2 |! f

2 o; V/ a6 z: H7 J8 d1 Z4 d+ Z73.Which of the following is a principle not used in stock making?
5 y* K7 j' K; {  c下列哪一项不是用于制造高汤(低汤)的原则?
7 T7 e% E1 @, iA:Start the stock in hot water.开始在热水中操作* K0 z, `1 }" k6 v9 a% k" W
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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0 h7 K- x/ O8 u; ~. Z- _9 q
A:Remouillage 法语熬汤
4 v$ f6 G* {2 chttp://www.haibao.cn/blog/post/176242.htm
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