埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10127|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
) K' }. l$ R# \2 Y$ a0 ]: t! P/ F7 L* X
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。& \$ k) L" X* m5 [  t2 p
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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) D5 p' |! m: O
1.Which of the following methods should be used to determine doneness in a New York steak?$ S. G' V. t# L& ?$ s# d, x
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)
" ^6 [8 V- F/ N: ]* x2 F0 v4 \A: pressure touch. 压力触摸
  ?) E' U0 W+ A2 U+ D6 g2 f2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 a2 j8 n4 J  G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, n- ]' z+ @: A( i
A: acid  食用酸
* Y( e) B# z9 u. b3.Vegetables are major sources of which of the following nutrients?7 k2 r) P9 i: N8 `; W
蔬菜中包含的主要营养有哪些
; R/ f/ i; L5 M. @$ Y6 XA:vitamins and minerals. 维生素和矿物质。! ]. t/ S7 R7 f
4.Cauliflower is commonly served with4 I* I9 i% s" z
花椰菜(菜花)最常见和那种酱汁搭配
  {; o9 Z4 H  tA:Mornay sauce. 奶油蛋黄沙司# l9 X1 \# t# \8 L
5.Which combinations of products are found in pie dough?
7 o  v$ n2 r, W6 i& i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 K: Z) R+ X  n# p4 JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ b/ b+ R) f2 @6The French term for mussels is 法国语青口(海红)叫什么- F+ ^6 M# F7 u8 G# Z
A:moules.法语青口,海红- G9 q+ C# I* W! y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% Q: c8 c# @& a" `( Y' n5 |A:faintly fishy. 稍微有点似鱼味  t, @7 R2 P) N
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ |7 M* F, I/ Y3 M) hA:2 days. 2天
4 L0 E4 y1 x/ @5 [5 E6 O1 O( t9.What are the principle ingredients in ratatouille?
9 W( \% ?; ]8 {9 `炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  Q# ~' {5 s% c! L8 d- ~
A:Zucchini, eggplant, green peppers, onions and tomatoes
2 H; w! h6 m6 K西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 x* z3 m! ?4 X10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 d7 R& ^1 ^* O* s8 s* ^7 ZA:cook food in quantities that will be used up within 20 to 30 minutes.7 d0 r/ ]  [# @
大批量烹煮食物要在20到30分钟内! `7 G# a6 D7 f  A1 P5 |  }' Q' R
11.What person has the authority to issue a Health Permit?
6 x0 A  Y5 v+ K% b, o. ?谁有资格颁发健康证(卫生证)。+ [" E- d1 ^' e. q  k
A:Medical Health Officer.
( t0 w7 y" f9 f0 |医疗卫生官员。, R2 V( T% t- Y8 d$ Z; q
12.For what period of time is the health permit valid?
1 T6 X: U+ e2 g健康证的有效时间是多久?: S8 t4 Q4 D5 [8 W
A:12 months.12个月
% R/ n* L8 L1 U( j13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ ^# \3 z7 i2 {- I' D1 ~1 d0 k在食物和饮料准备区,通风系统换气的标准时什么
% E- t; s5 Z) C& _, \6 B$ rA:08 times each hour. 每小时8次
( s# D' j7 ^. L% }14。The minimum temperature for manual dishwashing in the wash sink is
4 q' t" w7 p( k5 }# g) l手工洗碗,洗碗池的水温最低多少度?
4 \$ p& z( y: [' D! N4 F( q" k9 N0 jA:110 degrees F (43 degrees C). 43度
( K1 {( G3 Q* k) v15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  B: k0 f0 \, V9 {用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% e' q; x- [8 S! K4 f: Z% [+ a' MA:180 degrees F (82 degrees C).  82度
9 _8 W( Q9 Z3 _, p7 I. O! G- F1 s16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  u# o! k2 N2 D5 a+ l
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ I& q/ T3 V3 k! b( H. P% SA:en papillote.  法语自己理解
# e! r( w% F' q, F17。Wing or Club is considered a
: e3 u( ?/ F5 X/ r翼和CLUB 被看做是一种...: B* }3 F7 d) k# n
A:Bone- In Cut     带骨切
% F* z3 ], ~  K0 R9 O0 d18。New York is considered a   纽约牛扒被看做是一种
, J" Q$ C- t8 C2 ^: k- LA:Boneless Cut     无骨切# J0 J2 i( T2 m- I/ N9 u3 Y2 V
19.In general, a court bouillon for freshwater fish will contain
5 V8 g% U) X0 u% I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
7 F/ r, d5 N3 J& Q6 LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 l$ N3 i5 _" H+ N3 r# ?- t和做海水鱼同样数量的调味料和香料9 V# L% [0 x5 A/ c/ V+ ~" v; \
20.Anise is very similar in flavor and appearance to
) u+ _6 ^/ B6 V! v1 A八角和下面的那种原料有相同的味道
, p# P( ~9 j8 j/ C* i; Y5 IA:fennel  茴香0 ^/ s6 }. {8 h
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) D$ p% z: s: Q7 f* \, B
下面那种原料更像大葱且有平面的叶子
6 v3 s5 S+ H* h& [7 u7 tA LEEKS  似蒜葱 (这边人叫京葱)
8 |1 T2 W7 @* W! C/ p" E22.Which of the following cutting shapes refers to a small dice
3 E/ i# o7 e* H/ T; Y下面那种刀切形状指的是很小的粒(末)
. J$ s5 `& V, o. NA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  A7 P5 o2 O! ]  |1 k% G$ S& A! X8 b
23.Oil is added to the water for boiling pasta in order to  V4 R! Z' ^& @. |& J5 L
向煮沸的pasta (意大利空心粉 )中加油是为了2 J& o% G5 K/ i& Z! e) ]6 p+ D) W2 Y
A:prevent the pasta from sticking and to minimize foaming action.- E$ a2 O5 D) w1 a
防止面条黏合并降低发泡。
) V8 T- m/ E2 D$ Q" b3 Y! C24.Which pasta dish features pine nuts and basil?& ^: d, k7 B2 b3 {4 S9 G: a$ ?' B- i- m
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( e6 T' O& K( L& A) ?A:Pesto.一种绿色的意大利面酱
& }% [% z0 T  f+ ~- Fhttp://www.tianya.cn/techforum/content/96/563836.shtml
$ Z: D9 K# n9 R& r( u- S  z
6 ]! s$ k" G4 C% m* e25.Which of the following is a spring vegetable similar to spinach?
4 |; X3 Z; `; [8 C: e: O) R/ |下列哪项是一个春天的蔬菜类似于菠菜?5 L3 K1 l9 b  |+ ]2 Z
A:Sorrel. 酢浆草。; n0 m3 C# Q; Q. P
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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:
. l" U) R. }! }' _$ u哪位厨师最早带来高水准浮夸的美食
' |' E  b$ u& f1 b3 w) L. PAAntonin Carême 人名 安东尼·卡罗美
& F6 {5 v, T5 S
, @  W% @# ^4 V( v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( h9 x/ _9 c/ Q& f6 f
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/ q7 }2 M- v$ L! f: zA:Cast-iron stoves         壁炉
+ D  _" S3 N' e7 {. O1 b5 bhttp://www.usstove.com/products.php?id=67 j  D( q; R7 X+ X8 [
: O4 v: o5 m7 j+ Q5 l
28.The French term used to describe the roundsman, or swing cook, is:
9 q6 ~# C% e0 p% h2 T法国术语,用来描述roundsman,或摇摆厨师是:8 K& W! B: a4 O! s
A:Tournant   图尔南' |! Y* g$ a" L1 O! q% @
8 a9 ~  Y. I3 c3 k9 y+ J( Q! \2 s
29.Another term for the wine steward is:' k# E# p/ Z2 ]5 `' E- M) c
葡萄酒侍酒师的另一个术语是:
6 W" F8 R9 D- UA: Sommelier 侍酒师
% W7 Z/ I* P" ~0 e+ G: A. D, O1 w0 c1 t# `  m; K& ]" {! I" _
30.Molds, yeasts and fungi are examples of a:# B; Z1 U6 g: ^3 @/ j
霉菌,酵母菌和真菌是一个神马例子& |! {% K9 O5 B9 ^6 t
A:Biological hazard 生物危害- t8 {2 C! q: w$ Q+ G/ O& ]5 f* }

3 a) K% T1 R+ R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 O' O4 M3 N" l) N, P% q( D: S/ p% U# t根据加拿大食品检验局,食品的危险温度区在多少之间:
% O( h, d1 Z5 s, A+ hA:40° and 140°F (4–60°C)     4-60度
; q9 ^# }. l- g! k( u: X
1 ^, l+ m. Y1 x% Y9 v32.All bacteria need the following for survival:9 a4 B- d% v0 y# }  x9 B' A
所有细菌生存需要以下哪些内容:$ y: `; V' D" p( M* F2 q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: y: M! ^$ m9 V- a) W
+ m3 A7 w) B. K; J/ A3 @; Z* r
33.Which of the following correctly represent critical control points in a HACCP system?
* x/ U: l) h  s' y! ?) d# C# i以下哪项正确表示了HACCP体系的关键控制点?
! q# @! s9 S6 I! u$ UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( k/ l/ H3 O8 u# v/ n2 n7 ?  p+ T) w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! y, ?% u' {( b: x9 G* g; ?

0 V" N4 e. A, S$ ?34.Which of the following is not an example of a carbohydrate?
' ^4 w" h7 g4 O1 F( d' K. x下列哪一个不是碳水化合物的例子?
- F' d  l7 k1 j, vA:Essential nutrients 必需的营养物质
4 n. n' F+ u4 y; M  N: C* Y' g: y+ A' i& z% o. t  S1 O
35.The process by which a liquid fat is made solid is called:/ e4 n7 p1 J$ b$ L( Z
液体脂肪做成固体这个过程叫什么- q9 O) y6 ]3 Z
A:Hydrogenation  氢化7 t2 {$ }$ w- s8 g- ]) Z5 G

" M9 k& L8 u9 L3 D36.Which of the following is not an example of a fat substitute?0 ]+ T( m2 ^0 d, c
下列哪项不是脂肪替代品的一个例子
* M  B5 {$ R- ~% xA:Acesulfame K  安赛蜜K表
& }1 O5 J( r' E; C; l+ x4 N( }0 L0 [, V5 i# x3 b5 x% T
37.Health Canada requires that a product labelled "fat free" contain:
4 S" r) S7 j4 j! ~, Y加拿大卫生部要求的产品标有“不含脂肪“包括:3 H; k2 f" o7 ^2 \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% e; F( }  h1 f% v7 y: G$ ]
8 C: W7 y* W7 ~$ E! B
38.Which of the following is not a problem associated with converting recipes?
  z) ?" u9 o* x3 [# b- R下列哪项是不相关联的转换配方问题?
* O# u2 V" l& N! c+ a- uA:Unit cost 单位成本
( c2 M8 v3 G  [6 ^9 m* y/ k' R/ F% t' s) Y: k4 Q4 y
39.The condition or cost of an item as it is purchased from the supplier is called:
( s/ v, F! T, E. x! |- p2 A2 ]从供应商采购的物品的品质或成本叫什么. b" f  {! n+ q5 @
A:As-purchased cost 购买的费用' L) \: o0 S$ K8 S4 D

% @; G# _4 l! F$ V. j3 r3 M40.The amount of stock necessary to cover operating needs between deliveries is known as:7 @* ?; m/ Y7 Q) I7 _
在新货到来之前用于日常所求的必要库存量叫什么
$ e& ~% d  P/ U$ n% [9 W% LA:Parstock 基本日常最低库存
8 v7 y4 v% J9 a& j  M/ I5 x4 z8 x% t( X
41.Which of the following abbreviations is used to describe the proper rotation of stock?4 I, e; D, H9 `0 n
下面那个缩写是用来表明正常库存流程?
& }  Y/ {0 [8 KA:FIFO=FIRST IN FIRST OUT 先进先出# f" K- @0 [/ L, ]; Y
, Z5 h1 E* v. U: ~1 j) |
42.Which of the following knives is used to turn vegetables?. _: a3 h8 {; L
下面的那把刀是用来打开蔬菜吗?
0 T' {7 q5 k6 y. `* F: D" d. WA:Bird's beak knife   鸟嘴刀5 H) Y, b3 x; y$ x* `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. W6 G1 I4 x& P. r( @" r6 h0 q; m' P& p8 p. a+ G
43.What is an instant-read thermometer best used for?
2 X, J6 E9 p/ N* N即时读温度计最好用于那方面?
5 Y& V4 M0 |! K; s: HA:Checking the internal temperature of a roast 检查被考物品的内部温度
) u6 C( \* N% z1 ~. I" L5 x3 I/ t) {& Y0 ]- z, u- C4 O
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 V2 r. z: O2 V& p4 S6 [) c下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 N# H! G+ p  xA:Cast iron 铸铁
; w8 ]  L* N1 H2 j$ g3 D0 u0 i. p8 k( g
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" g/ [" u5 b# P4 @哪件装备下面有一个可移动的碗和一个S形叶片?
6 v; S$ B: S% i. x& BA:Food processor 食品加工机% M  D' N% O! T" M8 k
http://www.google.com.hk/search? ... iw=1263&bih=5729 S. a6 o" L( _' U
. t; A! Y' X" g4 W% V3 o# Z) f
46.Which of the following is not a rule for knife safety?) D  D9 @5 k- Q6 W, H
下列哪项不是用刀的安全规则?
2 C* f4 A  k9 H7 V1 T" S  ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# B4 J8 a" t/ }& I" q: r

* J) L# a% ]5 G0 `- D" T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, A7 y" V" I0 n% N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) i7 [& S. T5 M( ]/ ^
A:RondellES
7 f0 T, r" d4 a& bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, Q! v( C" g. k
1 [0 M2 A1 Y- p7 s- e48.Which of the following is a diced cut used to garnish soups?+ p' [$ e0 L* g1 v% m
下列哪项是切成小方块用于汤的装饰?
$ g: [" R7 X" H6 ]" CA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ B5 Q" ^, V2 I: h49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ e" ]  s' d0 y3 q: o  j
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!!——
! X1 k2 x& d; zA:Gaufrette   k% u/ x  {( J# j0 H8 T+ g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ N+ |% `! w  W: r/ y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& L0 Q  U$ q( M7 C5 Q% x$ z2 r) ?3 O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 u9 @/ e6 D& [& f" h8 d% G- L/ @
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 d8 x. n8 x7 t! Y$ q+ V$ \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)
! d+ a1 R4 O" k% m8 E0 ]/ {A:Cilantro 胡荽叶 香菜
1 _2 o! p% Q* J5 `/ _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) t1 @1 v0 l. ~( O# P  {- S( a

9 V" B( e- Y1 a4 F8 }60.Allspice is made from:- d: t# X2 ~2 P
多香果,  多香果香料是什么; k+ C3 J+ q0 b& c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% O7 c' x: ~4 C- U. Q! aA:A dried berry 干浆果9 A7 H: D6 y/ Z( O

3 U( |5 O& Y7 ~* W2 v; l$ @61.Which of the following are used to make a sachet d'épices?
& i$ d+ g; C& |0 n下列哪些是用来做香包德épices?8 b3 N) e  [) l% ?2 [
http://www.sachetcatering.com/$ V$ x: X) @4 X* N: e/ i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ j$ c. T8 d0 g3 f7 |, O# l' N) s# P+ K% Q& T, e+ P1 o( Q
62.Which of the following condiments are not soy based?" m2 @) n" }- a+ v9 r0 w& s! j
下列哪项不是酱油调味品的?- }9 I6 G5 T3 J1 y! X7 p: C5 S
A:Wasabi 日本辣根4 n, c+ B% v0 J: ~2 e8 m$ D; I2 x
0 {1 K: q9 C, L' c3 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:- s  p! ^' h# E6 d2 D( e
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:: _* S$ I4 e& R$ n* u6 E; Q0 M/ s" Q9 l
A:Pasteurization  巴氏杀菌
# s1 a1 l* D$ Z* Z, |- I- F) J& A/ s' u( Z5 S7 x
64.Which of the following steps is not the correct procedure for whipping egg whites?' f: @& U1 y9 \. [4 e
下列哪个步骤是不是正确的蛋清搅打程序?
) y/ t& l* n! |! E3 o' U5 VA:Allow to rest before use. 允许休息后方可使用。; }- \( o. U. }! g0 r- I
0 U7 \$ Z! f& F1 a% Q. k. q
65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ K+ e" v# I2 ~& j  P" _A:56g and 63g 56克和63克
: p. w1 ?6 E. b% y/ `! \6 O7 s- D, w; a3 e) Z) }
66.Evaporated milk is a concentrated milk that is produced by removing* [+ {& P" C3 F8 A1 }, ?! b& r
炼乳是一种浓缩牛奶 是去除什么做的% g7 y* ~6 E7 F) L
A:60% of the water 60%的水
9 `( T" O  z9 ~: N: }% L! |/ F8 [& w) n' J! H, K& N; _, }. }# ~) K
67.A method of cooking that transfers heat through a liquid or gas is:; r  O8 ]* B$ M" \; y
一种烹饪方法,通过转移液体或气体是:
' W  `9 v; w2 w  D/ F5 zA:Convection 对流
' D$ A) u: ?  x% M
$ a5 b" a; y8 I68.The cooking of starches is known as  烹调的淀粉被称为; s7 R  s/ x- T& w9 G2 ]6 d
A:Gelatinization 糊化
3 G$ v' d7 Y0 y. M& r
: y1 e0 x) j6 F# j69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 P. }4 P/ W) q4 h8 b4 x- _
A:Braising 烤
  O! {6 f; {, K
1 T6 J( s5 J5 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:. ~6 V" b) |4 i% \5 l
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理' g  o2 x5 \. e& t$ Y# C
: \  q( _+ m5 f* c, I' T& _
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
  m* {9 e. p( l- d& z( ]A:Fumet 原汁- t* j3 p( y, c& @2 C3 z/ Y* x5 C

  t/ R5 w# U7 e+ i- h" Z72.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( |( `6 w5 o( o" X6 M$ U
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 `! @5 `( u+ d/ C( ?& ]* w) N
: x7 r# D, b+ t9 p& u# q9 d
73.Which of the following is a principle not used in stock making?2 @* y# l$ A* J% Q$ P' p) ^3 H
下列哪一项不是用于制造高汤(低汤)的原则?
( k) i& w: i& C- k  pA:Start the stock in hot water.开始在热水中操作' o6 N" R2 ?- N3 j
: L! }0 [0 V: j0 }7 g6 }1 T6 B
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6 D9 d3 Y2 C0 ^+ ^  z
A:Remouillage 法语熬汤! A) c, e8 z" Z8 F
http://www.haibao.cn/blog/post/176242.htm
大型搬家
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-7-13 06:36 , Processed in 0.100125 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表