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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。4 |8 a, m; S1 z' ]) W! ~

) b. Y5 M6 l& \+ T# N* l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。
7 a2 c- |. S5 W; |# @另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
0 d# S5 ^" m9 z. u  k, {& |6 S1.Which of the following methods should be used to determine doneness in a New York steak?" W6 J. B8 o4 |) Y+ c
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)/ L- v5 j9 c/ i; j1 D
A: pressure touch. 压力触摸
5 ~) j& T7 J# H  _# T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: M# i0 r$ Z" E4 _3 q/ Z9 @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- \$ W1 E$ J5 w
A: acid  食用酸
5 E0 E1 u# z" E1 m3.Vegetables are major sources of which of the following nutrients?) C: W$ Z' r" W* q
蔬菜中包含的主要营养有哪些
1 ]' a, U8 \# q. O% q$ k9 ?1 ~A:vitamins and minerals. 维生素和矿物质。8 _  I& f" G! I2 D8 @- U8 h9 x
4.Cauliflower is commonly served with0 J+ S) Z- L+ b. e
花椰菜(菜花)最常见和那种酱汁搭配
% U- D% G2 L% N4 LA:Mornay sauce. 奶油蛋黄沙司
8 e% J5 c7 `) [2 {% v* c; C5.Which combinations of products are found in pie dough?
* H: c  S* X( _' S. h0 m/ y3 c下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 t$ y( k, o# pA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& E) k; r( O  B  n6The French term for mussels is 法国语青口(海红)叫什么. E7 _: ~  z- v5 r
A:moules.法语青口,海红
) e& M* S; R( [. P, f, E/ I7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ w3 g+ o' A+ G; {( L. K& ]& H3 yA:faintly fishy. 稍微有点似鱼味
7 |2 D9 u  E$ X& G6 Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( E5 W- f2 |9 v& L8 zA:2 days. 2天
3 d" X8 E9 r' i" M9.What are the principle ingredients in ratatouille? . Z$ R! C0 h1 u. @9 ?6 i7 |0 G
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 O! v2 @; S8 ?+ [2 |+ v, {, n
A:Zucchini, eggplant, green peppers, onions and tomatoes) Z" N0 I0 e+ F" f% {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) V: l  s( d; P  U4 o" }) m; w
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, q! q8 ?- m! Y8 e. U: b
A:cook food in quantities that will be used up within 20 to 30 minutes.
$ V9 B7 S" ?0 T% y) [3 r大批量烹煮食物要在20到30分钟内
* b6 k1 B7 z. N+ R6 w- d8 S5 x) T11.What person has the authority to issue a Health Permit?
3 m# O5 l2 _6 o( O. r% w. p谁有资格颁发健康证(卫生证)。* s+ }7 a( V5 u: |
A:Medical Health Officer.  t6 O9 ~) {" F2 ?+ ~
医疗卫生官员。
0 A8 D& I; Q: z: M3 c12.For what period of time is the health permit valid?
, m: V! {* Z0 ~健康证的有效时间是多久?
: a/ a# Y! M9 z: ?A:12 months.12个月
& z/ b6 f- W' T0 _13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 Y2 r7 E% }2 R) z# A% n
在食物和饮料准备区,通风系统换气的标准时什么
6 G7 B! \! i" R6 @" V9 x- aA:08 times each hour. 每小时8次
. Z" M- [! {" _8 E+ O: d; U14。The minimum temperature for manual dishwashing in the wash sink is
, W8 }( x' b1 I! j5 a6 o手工洗碗,洗碗池的水温最低多少度?' X" d5 f0 C' t% Z+ J1 r; @! _
A:110 degrees F (43 degrees C). 43度
$ v2 b( a9 L8 L; i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; ]: d& t* s$ s$ Y9 v2 a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! N" Z" o; q, Z* Q8 m1 X8 W8 iA:180 degrees F (82 degrees C).  82度  m3 _0 s: h9 Q- B
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 H3 N  v5 A4 r% D9 l用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' R0 {( _) i# k$ U5 t
A:en papillote.  法语自己理解  n6 K1 z; Y# z/ H$ y
17。Wing or Club is considered a! r: h. \' ]$ U- x
翼和CLUB 被看做是一种..., E. \% N9 @. l5 J* _6 [
A:Bone- In Cut     带骨切8 a* u/ k# _0 o
18。New York is considered a   纽约牛扒被看做是一种) Y7 b+ G) Y  v0 s2 [
A:Boneless Cut     无骨切. o1 H1 Y; s- t
19.In general, a court bouillon for freshwater fish will contain  u& k) R6 {/ k0 ~
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' a& P( y$ W0 z+ l
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! F% Y; U: @  F/ G8 q& B+ V2 ?
和做海水鱼同样数量的调味料和香料7 W7 ^1 D* w& V/ z+ e6 T, i
20.Anise is very similar in flavor and appearance to/ S, p( r# t9 ~" I  M# Z5 t
八角和下面的那种原料有相同的味道
, z% B, {4 M. \4 Y7 pA:fennel  茴香
4 v/ W$ ~+ Z# s. A21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) S/ L0 O8 M4 D' {( W9 C! X
下面那种原料更像大葱且有平面的叶子+ _& {/ U% H2 q- M+ P
A LEEKS  似蒜葱 (这边人叫京葱)
5 K8 @2 D7 L, d2 `3 v22.Which of the following cutting shapes refers to a small dice
. v- g0 J1 J3 C下面那种刀切形状指的是很小的粒(末)
' x- N5 U& }( N( GA:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 H% A% O! a7 x* {4 c
23.Oil is added to the water for boiling pasta in order to1 `) D, B: c! T) r! `6 O
向煮沸的pasta (意大利空心粉 )中加油是为了4 G- o, {4 g0 Z. E! i$ l7 f
A:prevent the pasta from sticking and to minimize foaming action.
) |6 N, N) h, C  o5 a防止面条黏合并降低发泡。
$ q) ]! x% A8 C( A: M, g6 U7 Q- N- Z, K24.Which pasta dish features pine nuts and basil?- I3 Y# f& B# L
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' t# ^5 ]2 O+ b; |1 _; n
A:Pesto.一种绿色的意大利面酱 1 b5 i6 W1 P3 r4 R
http://www.tianya.cn/techforum/content/96/563836.shtml
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2 K" U4 h& N% t25.Which of the following is a spring vegetable similar to spinach?
& ?* c( D5 T# x% V# s, Q4 X0 f& f下列哪项是一个春天的蔬菜类似于菠菜?( D) n" J& P" Z* U
A:Sorrel. 酢浆草。3 L3 C" ^( x+ {& k. O
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:# I/ Q/ W8 V/ G9 M% \( Q5 k
哪位厨师最早带来高水准浮夸的美食
: K6 L5 [* g0 j7 L  D' {* {+ mAAntonin Carême 人名 安东尼·卡罗美
/ [5 u0 B% z/ }0 E+ A( X. @$ x" W7 s9 t, O; ^1 n) M5 |: l
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 L) b: ?7 _/ C+ i
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 A- i1 m3 j3 H% O' U/ U" o+ f
A:Cast-iron stoves         壁炉9 u% O, [6 q& h. k7 C9 T3 a
http://www.usstove.com/products.php?id=6* v( a* r) q" a) r
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28.The French term used to describe the roundsman, or swing cook, is:
& l" O; \2 c- g* @法国术语,用来描述roundsman,或摇摆厨师是:8 B$ A1 a5 O; _. {4 w5 U3 i
A:Tournant   图尔南
5 A/ E  x2 Z, p6 V; n- ?0 o( g$ t* J& U2 r
29.Another term for the wine steward is:6 h# |" `+ |; H( m  f$ S/ d
葡萄酒侍酒师的另一个术语是:, z9 D: @" @! [0 [9 z4 q0 D8 n
A: Sommelier 侍酒师
) S- z, r! Y* l0 R' @- B6 i; `  J* h: A: c; _% ?
30.Molds, yeasts and fungi are examples of a:
" ?9 x- O6 w- `5 c; ]% z霉菌,酵母菌和真菌是一个神马例子" k% v8 H9 M9 f; z$ b( Y6 j- Y
A:Biological hazard 生物危害
0 q0 ?& n+ Q/ `
2 K2 @" X' O7 d+ n, @1 e. P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% h) p5 o% T% t; F3 X6 R8 s
根据加拿大食品检验局,食品的危险温度区在多少之间:
. ~$ D( x5 b7 h5 r+ BA:40° and 140°F (4–60°C)     4-60度  b' S: {4 J1 y
8 ^! E1 f1 K* S" l
32.All bacteria need the following for survival:% p+ v1 [! ?0 G2 @+ f/ w% G
所有细菌生存需要以下哪些内容:5 ]" C% t& f8 q! e* ?! i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. G: i$ t3 y7 L& Z- R
3 _7 z& g* L& j- W  n, Q% X
33.Which of the following correctly represent critical control points in a HACCP system?
- z0 w' C/ Q9 T9 x以下哪项正确表示了HACCP体系的关键控制点?
6 i5 |  [- A) b4 a; G& r$ Q. vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & R7 O& I3 {; \: \4 d
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* z9 g& \8 I0 J- E! |
) f$ n9 F% Y7 m1 [! u0 ?34.Which of the following is not an example of a carbohydrate?3 A1 Y  k; j/ Y. C; l7 @! M; Y
下列哪一个不是碳水化合物的例子?
' K6 E0 p2 d. M+ }+ ?3 O" kA:Essential nutrients 必需的营养物质5 W, K) q# Y2 a6 \$ M

8 S9 {. k6 C# a5 B0 E" k5 i35.The process by which a liquid fat is made solid is called:
9 v% A+ z9 T# c8 G7 o7 Z- t液体脂肪做成固体这个过程叫什么
! _% s" ~, v6 @5 `2 i; ?A:Hydrogenation  氢化
9 M: c4 ]9 r4 s0 ^( B9 V! s: i7 k; N9 \) _( d1 {' h
36.Which of the following is not an example of a fat substitute?
8 l# H5 T: G# Y; D下列哪项不是脂肪替代品的一个例子
8 R/ U" c, f* `9 h5 XA:Acesulfame K  安赛蜜K表! n$ L, s8 l% j7 d9 k) r
9 a- y+ Y  C/ x9 f  j8 {
37.Health Canada requires that a product labelled "fat free" contain:
2 K1 h0 j3 x& v, R) R% `: O加拿大卫生部要求的产品标有“不含脂肪“包括:
. B: h* }) x, b' d3 j& FA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 x5 ~* N! T) a$ h38.Which of the following is not a problem associated with converting recipes?7 \# e' f$ f- o3 h( D
下列哪项是不相关联的转换配方问题?2 e, J- w  T. R1 b" q
A:Unit cost 单位成本! j. t& I$ {  i" u/ A/ L8 U
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39.The condition or cost of an item as it is purchased from the supplier is called:. w- O8 B; }7 b' _
从供应商采购的物品的品质或成本叫什么
0 D3 n, i+ ^3 ?4 N$ ^$ DA:As-purchased cost 购买的费用
! J  A% E& k( f. m3 ^3 s) g3 l! c$ \: |
40.The amount of stock necessary to cover operating needs between deliveries is known as:: f! K7 N+ W5 f. }: }) p
在新货到来之前用于日常所求的必要库存量叫什么
, Y# v7 V+ V% M* }( R% C0 B. @+ w' s8 iA:Parstock 基本日常最低库存: ?! w  H3 M. G, k* s
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41.Which of the following abbreviations is used to describe the proper rotation of stock?0 y: v6 \5 C7 m" F0 [5 X
下面那个缩写是用来表明正常库存流程?
. @# {- i- b* S- Q+ [9 rA:FIFO=FIRST IN FIRST OUT 先进先出* ^5 S1 g1 J2 e6 U

% \4 E/ |4 U8 l( Q42.Which of the following knives is used to turn vegetables?
+ U7 m. [# R& ^1 }3 {/ i* I下面的那把刀是用来打开蔬菜吗?
/ J* Q$ |2 Y% \: ^0 s4 }A:Bird's beak knife   鸟嘴刀
& T/ I: V) d; f# s# dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' h1 F$ r: e, |/ J, j" F
7 s# ?/ N. l& s* z
43.What is an instant-read thermometer best used for?: v, _1 D- P2 e& ]1 _. M
即时读温度计最好用于那方面?6 r: q% X! D9 Y- ?( g
A:Checking the internal temperature of a roast 检查被考物品的内部温度. J) J6 }0 F! S
# m) \# K. m4 H* n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 e7 y/ `/ c& d4 H; z/ T下列哪些金属材料受热均匀,通常用在铁板而且非常重) c; @7 s7 X! [$ g6 ]4 T* \
A:Cast iron 铸铁3 s( n/ W+ z2 m( O% Q+ J
6 W0 U7 o, B2 g; F
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) e0 E  i' y: ^) {# M
哪件装备下面有一个可移动的碗和一个S形叶片?6 f5 ?* i7 s- L1 y2 W6 A
A:Food processor 食品加工机8 }% ~5 b4 `, o4 h) Y  R2 V) i
http://www.google.com.hk/search? ... iw=1263&bih=572* f! C4 Q& \& k) |9 o) e6 m- s' e& ^

* C: E! @+ V  d6 ?5 J6 i5 k4 n2 m46.Which of the following is not a rule for knife safety?5 V9 W5 r7 w6 K* [( y
下列哪项不是用刀的安全规则?( p3 X6 g9 G8 O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 {3 f2 p! q+ r* i

! L& `7 I4 a4 R' v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) a+ g  K' |+ E1 f  y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 v/ c6 s2 A, D  k9 o% r& m
A:RondellES
# W$ y) y0 u1 q9 ?' dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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, B, o4 `% I  _* M4 ]48.Which of the following is a diced cut used to garnish soups?9 O: u( o+ e6 N7 K
下列哪项是切成小方块用于汤的装饰?: l2 t6 q0 ^/ E
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. a- x; F/ H& ?# V; Q: I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' S! c- S- X+ h# Z  v) r! X6 b8 ~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!!——
0 D' u  l9 {* ]% [* f0 ~: TA:Gaufrette 8 \& t( E4 f7 a& Q: \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 n; I5 C& N% q; Z! R& }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 k0 t' A5 N' J2 ]; ]4 ]1 E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* S  e/ B5 d0 f" @4 j

  i4 p+ x+ x* `' @. X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; p/ O- D2 ~& Y- Z  S: F. D- 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)
' q6 Y6 z; [2 h/ }9 V8 Q7 J8 UA:Cilantro 胡荽叶 香菜
3 e& ^& a2 ^6 t1 g8 _+ c7 Z4 Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
1 d: g% \+ q: E4 p5 ~6 ^ 多香果,  多香果香料是什么/ S2 k) @2 \8 Y5 F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& i/ P4 u' ]/ [A:A dried berry 干浆果
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* T. u9 F. q9 q. h) F) d6 t+ h0 e6 ~61.Which of the following are used to make a sachet d'épices?
1 Q4 N5 k1 T. n4 z2 e下列哪些是用来做香包德épices?
( w( o( D- O- Z' fhttp://www.sachetcatering.com/$ f% `8 N/ F! c0 [+ {% ?- ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# b# B) I' t, S' {9 r, O3 T- B# R8 a3 M( T$ }" v6 H7 _
62.Which of the following condiments are not soy based?
( S" Y# T: A+ H+ p) d- A# s! D下列哪项不是酱油调味品的?& n8 m! S2 ?# ~7 K. j& ~8 v. L1 _& D
A:Wasabi 日本辣根
* p$ [% G: B  ]$ A& ]6 r- T3 t) Y" ?) H5 L3 q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- P) O+ Z; X% L# |1 U% S6 V5 M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:5 [4 n' i9 ~, Q4 V, g
A:Pasteurization  巴氏杀菌. `2 M7 K6 t3 u) Y8 U7 M

  g( t* U: F" V% t9 K& S: e64.Which of the following steps is not the correct procedure for whipping egg whites?
. Q6 M) {) g+ o. u& J$ j0 h! o下列哪个步骤是不是正确的蛋清搅打程序?
- O8 w  |9 g1 aA:Allow to rest before use. 允许休息后方可使用。
( h  z2 @5 ]3 g! c3 J) k' |6 e8 U4 V. d  H
65.The weight of a large egg is between:一个大鸡蛋重量介于:
) x# p+ @4 c: P2 v/ gA:56g and 63g 56克和63克5 r0 Z& W9 O( ?9 h0 F: A
0 g$ }! U5 _. b0 ~: R3 {2 v
66.Evaporated milk is a concentrated milk that is produced by removing
! Q  T; ?, B* G) ^8 [炼乳是一种浓缩牛奶 是去除什么做的
& [& L0 ~- y' Z; V8 [1 qA:60% of the water 60%的水
* t& o3 X6 c3 H3 s/ r5 l
! `( N% o( l+ T1 \: z( `67.A method of cooking that transfers heat through a liquid or gas is:
0 s2 b# F' e2 c" G) [& j7 r一种烹饪方法,通过转移液体或气体是:
4 h0 x  @) X3 w3 P& n. cA:Convection 对流9 _5 X' ?4 S2 P

/ Q9 k, a7 a+ \" ?3 P( T68.The cooking of starches is known as  烹调的淀粉被称为
) S+ m& C4 ]: wA:Gelatinization 糊化2 s% M# k0 v% x' k* j1 \

$ U5 ]  k0 _9 A; g69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; I$ h. |1 V" C( k9 }, T3 ^9 BA:Braising 烤. K+ G4 o; q' d+ C# p
3 Q0 F; _4 @9 t+ Z8 X
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:
& @% H+ u, W- O) L: YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* k; h# ~) @9 ?3 n# d
2 v  J6 V! v3 ~8 Z2 X) f71.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
1 }% O: o- e& h- FA:Fumet 原汁+ c, K# }0 m7 U) [" D

9 M2 h$ W* _# l2 N, i. t72.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 `8 b# G+ q4 X: A% f/ Z9 e5 qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 V4 |- g, U& ~8 \7 ?% K4 ~
; C6 j" b: G/ P" X0 p3 k
73.Which of the following is a principle not used in stock making?2 Z! S* W+ a; H+ z  [) r4 l
下列哪一项不是用于制造高汤(低汤)的原则?% `- Z! i  f  @; F4 P) f0 Y6 \' R
A:Start the stock in hot water.开始在热水中操作
) I+ O; D. I9 V0 Y9 [
: l: G2 A8 G6 A! [$ b. K5 R74.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
1 p3 _& C% G1 K. k' d& ~5 A' UA:Remouillage 法语熬汤. W, J& c2 c# G4 W8 y7 B3 y
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