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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。
" ~0 p* m7 h3 X  O( t, o9 a/ X; A3 [+ X8 e% K1 \
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。: n8 M( W% n* z2 i6 }  x) J& D, k
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+ o% K. u0 q3 A6 \5 |- y1.Which of the following methods should be used to determine doneness in a New York steak?
- l7 P8 U) y& u' c3 S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)
# }( W* c' c' j1 {: v: d" q1 K. uA: pressure touch. 压力触摸; ^+ t4 p2 j. L0 [* _+ B- s- ^
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 e4 U: w$ @- ]- G0 P' a3 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
( K4 z$ V/ w. {$ sA: acid  食用酸5 O, W0 m1 H' J& G
3.Vegetables are major sources of which of the following nutrients?
* I9 V7 \# }+ O0 c  Y蔬菜中包含的主要营养有哪些7 q0 @9 m( I6 F
A:vitamins and minerals. 维生素和矿物质。
2 G8 Z" x! n4 V5 n4.Cauliflower is commonly served with
) T3 P; Q3 a/ s6 A# [花椰菜(菜花)最常见和那种酱汁搭配
: e' v0 l* B. |7 G7 v: DA:Mornay sauce. 奶油蛋黄沙司
) O3 ?, [% x; d0 f5.Which combinations of products are found in pie dough?( H! ]( s* U& M2 W
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ S' |: N' r: ?9 V% QA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: q2 F/ {; J- w$ C
6The French term for mussels is 法国语青口(海红)叫什么7 e# a2 C, d: V. _  h" r6 O
A:moules.法语青口,海红- x6 J, T9 T' L$ y7 w; K
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' q( @: I' R2 f7 A( w5 W/ b1 f
A:faintly fishy. 稍微有点似鱼味# d5 g( z# l; h1 D' C, N' j* F
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& _4 q  O4 n2 I) N9 \A:2 days. 2天
+ Z) P$ \* g* |  B" d8 u9.What are the principle ingredients in ratatouille? 6 ^9 h& e) z2 n3 y; |) @; f* ^9 N
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 e) P8 t5 p5 b& I& EA:Zucchini, eggplant, green peppers, onions and tomatoes1 {* L$ _9 U6 z% p. I9 Z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" k6 b5 @) _8 _1 D/ [( F& V10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" Y) K' Y/ r  `% v6 r$ xA:cook food in quantities that will be used up within 20 to 30 minutes.8 H9 I( _3 p, v3 w3 P2 w
大批量烹煮食物要在20到30分钟内
2 B5 W* t3 L0 p) a& [11.What person has the authority to issue a Health Permit?+ a" a* R& l5 ?% U; k6 i
谁有资格颁发健康证(卫生证)。; c% e* S  ^! S5 c
A:Medical Health Officer.6 w8 C' {7 {. @2 |
医疗卫生官员。( R* V, E5 `1 K9 ~  y2 L& D( v$ M
12.For what period of time is the health permit valid?3 i4 V; q) g: g& Y
健康证的有效时间是多久?1 H7 C9 E' a* Y4 s( D3 Y6 V
A:12 months.12个月+ U) S) _# O, A
13.In the area where food and drink is prepared, the ventilation system must be able to change the air- a1 F, e5 X5 l- ~, D
在食物和饮料准备区,通风系统换气的标准时什么
( U5 A& h) G% g# J0 ~/ xA:08 times each hour. 每小时8次) ]+ @, P+ ]$ A: {" |5 o
14。The minimum temperature for manual dishwashing in the wash sink is( D; Y5 d( w! F& B* @' s
手工洗碗,洗碗池的水温最低多少度?
5 y0 W' H0 ^* C3 ^A:110 degrees F (43 degrees C). 43度$ `- [/ H- Y3 l, F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 B  ]* k  H2 t/ @: @用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ X. \- o2 r4 C8 \A:180 degrees F (82 degrees C).  82度
# F$ a/ N, T" h3 b& X( V  ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 c7 ]# D: G8 E/ m' [' Y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 {1 c% j) ]* J5 l# x- V! _A:en papillote.  法语自己理解
6 q+ B: B) M5 z8 A& k17。Wing or Club is considered a) N7 R7 O' \. e! g2 Y* I( c" _! {
翼和CLUB 被看做是一种...$ q: ~3 \* Y1 F
A:Bone- In Cut     带骨切
9 ^0 K( L: u5 {+ J! {7 W9 Q% d% B0 v18。New York is considered a   纽约牛扒被看做是一种) Q3 n4 E0 H/ H/ q8 ]) @
A:Boneless Cut     无骨切
" `( N1 x; P% _/ v: e; F19.In general, a court bouillon for freshwater fish will contain% c* G% s; [6 Q& H0 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 c4 j' q2 z: l! `A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" H, y9 v$ ?1 F9 U" R$ l4 G5 O& H0 N. J+ |和做海水鱼同样数量的调味料和香料; U5 Y  ]9 Q% [9 y
20.Anise is very similar in flavor and appearance to
  F$ f( Q5 w& J; `6 g4 v八角和下面的那种原料有相同的味道
( |+ a; u( x. V9 G$ Z! x1 [A:fennel  茴香
; A; |) J3 m" f* u% T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 m* `* k7 L! P* }6 E下面那种原料更像大葱且有平面的叶子, }& x' c2 D+ c" B' J/ N
A LEEKS  似蒜葱 (这边人叫京葱)
4 O, A) V$ z- i6 y: n7 F22.Which of the following cutting shapes refers to a small dice6 [( X' Q' Z5 ?9 ]* h
下面那种刀切形状指的是很小的粒(末)" ^0 J. A' q! y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 w. q8 o' E3 h' Z# e7 Z/ x$ u9 x23.Oil is added to the water for boiling pasta in order to7 F6 @1 @4 y% s; N  v9 A+ Q( z7 Z
向煮沸的pasta (意大利空心粉 )中加油是为了
6 J' s+ c, N$ W# C7 t7 F. @A:prevent the pasta from sticking and to minimize foaming action.
& a* V* I( E7 ]4 ^0 H3 C防止面条黏合并降低发泡。
2 v7 s. I7 C! w; i8 k24.Which pasta dish features pine nuts and basil?
3 o( D1 {* D2 b% d下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 @+ V# P7 J. N% D( _+ X5 E( G
A:Pesto.一种绿色的意大利面酱 % {6 k" `) x6 \6 B# ~9 B# f3 @
http://www.tianya.cn/techforum/content/96/563836.shtml9 k5 a7 w6 W2 ?+ Y) Z5 A  G

* ?9 i0 t) d/ `5 \25.Which of the following is a spring vegetable similar to spinach?5 ]4 m( u* t* P2 Q# e3 Q& O$ i
下列哪项是一个春天的蔬菜类似于菠菜?
4 _, S" i, C+ _. `8 A+ zA:Sorrel. 酢浆草。! l# w- `6 H2 F  I* j2 e
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:
( N7 J! S, ]' z/ R! \& ^  s哪位厨师最早带来高水准浮夸的美食& S7 z1 e: J/ v/ }) z9 F
AAntonin Carême 人名 安东尼·卡罗美2 t% {. \. j* G( X1 W) ?
7 R% z( F$ A* q9 n' N7 K
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* \, y# p* B6 `3 ~" v下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 h' |" A$ M3 [* \  b$ D
A:Cast-iron stoves         壁炉
4 o* Q% B" c! _0 d. Hhttp://www.usstove.com/products.php?id=6$ X: t$ L/ s6 ?/ u

# Y; a0 a+ I- }$ G+ d. Z8 _  v28.The French term used to describe the roundsman, or swing cook, is:$ l% E8 i; B. j
法国术语,用来描述roundsman,或摇摆厨师是:8 s! U" N( y0 ?, G( P" a
A:Tournant   图尔南
: G  i' H& K1 w0 ~! S) J
2 j% Z7 J- d* I9 j& N29.Another term for the wine steward is:
! m  \: @/ r% A葡萄酒侍酒师的另一个术语是:" b! l2 Y+ X1 X3 i* ~: g
A: Sommelier 侍酒师
- S& v4 j2 q4 t, J: k7 n) M* M3 Q$ h- I8 V8 R1 A) |
30.Molds, yeasts and fungi are examples of a:- l  R/ [5 Y7 Z7 L
霉菌,酵母菌和真菌是一个神马例子8 ~( C6 I/ q9 {- X- U- i+ B
A:Biological hazard 生物危害8 J% D* l9 }: H, p
+ a; r/ r, K0 \! s) ]; f/ I# i
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, w- J0 S5 w2 p- B/ t
根据加拿大食品检验局,食品的危险温度区在多少之间:/ O7 t2 t8 [1 j$ G
A:40° and 140°F (4–60°C)     4-60度( p, P  T! w% Z! \3 ?

& ^, t8 ^7 }5 @2 T32.All bacteria need the following for survival:
; C- x& {' i/ A  q; w7 s; B7 _所有细菌生存需要以下哪些内容:
  L) T* _* O- e: c- V# e4 i2 Z( @* tA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# {/ E2 F% o2 T6 A
+ {! e/ ]) H$ b. Z33.Which of the following correctly represent critical control points in a HACCP system?( p8 R( B8 k+ W7 W/ J
以下哪项正确表示了HACCP体系的关键控制点?
) v0 t) v2 b* B) iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 R& n5 J1 Q4 B+ h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" H: x! g+ I8 O+ y% ?. @5 v. V5 |3 r7 B8 G' k
34.Which of the following is not an example of a carbohydrate?# v' R. r% j$ w# Z  W! ~
下列哪一个不是碳水化合物的例子?
- y) Y2 o- Q+ V0 \8 AA:Essential nutrients 必需的营养物质
) O2 M& B7 Z* O, m9 C- M+ X% {
5 _* ~  }. s- r& I! d$ H35.The process by which a liquid fat is made solid is called:9 V& p4 S. k% c0 j4 P& s8 u. R' F9 ]
液体脂肪做成固体这个过程叫什么5 E$ H0 |8 \, q, M6 ^
A:Hydrogenation  氢化" B* R1 m0 t( r! |) \/ A  u

8 ]* h) @' T" E36.Which of the following is not an example of a fat substitute?" {/ m, A- g- m7 g- ^) Y2 N1 |) P# d
下列哪项不是脂肪替代品的一个例子" ?9 |+ V; Z3 E  q! m. H. ^
A:Acesulfame K  安赛蜜K表
) r1 k/ z9 U6 I; W& g( s  |% ~# Q8 v2 |0 A0 f% e8 w
37.Health Canada requires that a product labelled "fat free" contain:1 E& e2 R6 ]3 d+ J* A3 Q
加拿大卫生部要求的产品标有“不含脂肪“包括:1 x- T2 I4 r- Z/ {7 r" d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 R) W$ n( y, s. K% n# Q

/ r1 X6 j& x  H7 B5 {4 x& E38.Which of the following is not a problem associated with converting recipes?
% R' Y3 @$ q1 @5 p  f/ G/ S下列哪项是不相关联的转换配方问题?
. Z+ `6 d0 {' K: n- ^A:Unit cost 单位成本8 v5 F$ m4 h) l

) g1 z" b* L- d" f4 c. @39.The condition or cost of an item as it is purchased from the supplier is called:3 d4 k) M9 e: X- x. [9 I. {
从供应商采购的物品的品质或成本叫什么
% i) C" n* P/ B0 ^. l! y: dA:As-purchased cost 购买的费用
8 R8 g9 G! H' |! Z( m% B
* j7 t  f7 M$ B40.The amount of stock necessary to cover operating needs between deliveries is known as:+ B: j3 m# b' p3 V$ L, Z
在新货到来之前用于日常所求的必要库存量叫什么. T6 C4 X) H* N) c
A:Parstock 基本日常最低库存
% x5 E& Q! N. U. M
- q/ i- {# a& M41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 x0 |4 ~% Y1 F! [' u  \下面那个缩写是用来表明正常库存流程?8 r8 ^! Y. `  a0 j) J
A:FIFO=FIRST IN FIRST OUT 先进先出
& p& T0 i0 `1 o8 V$ I$ \
8 r, Y) A) ?# o: J  k- C42.Which of the following knives is used to turn vegetables?
3 n, I7 l7 I* f9 w0 z# x下面的那把刀是用来打开蔬菜吗?
' Q, Y5 j5 N+ hA:Bird's beak knife   鸟嘴刀
5 x% ?" [# G% ^9 K, Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 U% k1 _5 ]) _9 A0 j
; o$ T' X) ~! h: `" H43.What is an instant-read thermometer best used for?
: D; {6 {% S0 I9 J( W; Z即时读温度计最好用于那方面?( A2 p* W1 D9 I* |& e1 K/ S
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 z5 r4 r% a: m  ^2 s6 Y+ X, S" K

# u( l% `& K. p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ q' u# ]/ a) D- T" D% C* G下列哪些金属材料受热均匀,通常用在铁板而且非常重' U4 }  N  D8 w/ T2 Y9 g3 {
A:Cast iron 铸铁
# M& v2 }5 D) v" c) K* x$ R2 |1 W4 q" m
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ n2 \2 ?6 J& v8 W
哪件装备下面有一个可移动的碗和一个S形叶片?: e2 ]8 m0 |% S2 C7 r  ~
A:Food processor 食品加工机
2 L$ m, x7 O7 J% a9 X+ x+ ?http://www.google.com.hk/search? ... iw=1263&bih=572: ]8 u" [1 G. G+ M
3 f5 q2 o. ^! x
46.Which of the following is not a rule for knife safety?# b/ W: N7 m, k% s+ L
下列哪项不是用刀的安全规则?- P$ k) z- _  y2 o: _9 s1 ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; ?& D) f- v  V& c2 a& ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) e3 v4 D' Q9 U1 w' W  S5 r3 V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 k5 C0 z+ @; }/ C. zA:RondellES 7 k3 g' d0 Z- K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. _2 S9 K( z6 I
; u  U& V: M( V
48.Which of the following is a diced cut used to garnish soups?
. B3 C3 A# p2 P3 f, `' J* a, L* y下列哪项是切成小方块用于汤的装饰?1 X) v- h& I. b( w& _& a2 v- F
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) I( U) B' k- F% `4 D" c0 [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 f- |8 [1 i* B" 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!!——
4 a6 \& i2 p2 EA:Gaufrette
$ X) _/ v2 S4 j* K1 j7 |* [3 B, A9 mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' `0 D& b( t+ H* K. M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  H  l2 U: Q8 b0 A, N2 H$ U) ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. R! S9 w; W8 R! x( [; ^  c# z

0 P3 e. i( b  v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* z6 X$ M% X$ p6 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% O' H5 f
A:Cilantro 胡荽叶 香菜
9 L6 X. C0 |' @6 A5 i& c1 @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 c1 w+ A" L) I+ D
9 v) `. C. ?& E2 ^
60.Allspice is made from:& i& c4 O% _. W' @  Q) \1 c
多香果,  多香果香料是什么! ?. a, a3 N; o* h9 `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- d. c* j9 M7 d  Z) Z& H2 L
A:A dried berry 干浆果" w# ~" O) S& e1 K0 E8 {4 W
4 ^0 h4 u: X/ w/ d2 Y- ]. a1 F
61.Which of the following are used to make a sachet d'épices?
# F0 Z# K$ h: P( |; g3 m, o下列哪些是用来做香包德épices?' C. m' C8 n( o5 w5 @" b! q& f- X: E
http://www.sachetcatering.com/+ A! B0 \0 T7 n. r8 ]$ ^' F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 |# r; s  p5 t% v3 a7 R! ^5 V6 t% r. V6 z
62.Which of the following condiments are not soy based?
' l; }6 v& O4 O7 S3 ?! Z下列哪项不是酱油调味品的?2 k; j5 A4 i: Z9 E! t* b
A:Wasabi 日本辣根- A/ ]5 [# _/ f
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ j; c4 s4 K& u! t7 [8 {% V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:6 C1 y0 A1 u/ f; w1 B" e
A:Pasteurization  巴氏杀菌/ N* X0 \" C( R  O* _

+ f3 F5 V8 S- A# n2 C8 D  M4 ^64.Which of the following steps is not the correct procedure for whipping egg whites?
, _; N  t* _0 q- `9 t6 F下列哪个步骤是不是正确的蛋清搅打程序?7 X, g- f/ l2 D
A:Allow to rest before use. 允许休息后方可使用。& J3 S8 b; T+ ]$ }: B) G, l9 b
0 H( M8 Y# X+ `4 o) M
65.The weight of a large egg is between:一个大鸡蛋重量介于:% F: M* B0 Z* f0 y, n
A:56g and 63g 56克和63克
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' u" H$ |# {7 e66.Evaporated milk is a concentrated milk that is produced by removing; x6 z7 j7 s% E9 x" s
炼乳是一种浓缩牛奶 是去除什么做的* n; h6 B4 C3 T
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
$ e8 J1 A( S' ~/ h5 f& w一种烹饪方法,通过转移液体或气体是:+ C$ l+ L( }' L4 F1 v7 s* x' T
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
4 O; P) U: j2 d  q& DA:Gelatinization 糊化
% ~& ?; O9 b& K7 I9 `
; ^) D. E4 n1 |( r. B$ Q- l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; h; F9 h$ Y  U# f
A:Braising 烤
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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:
. i3 Q+ O5 _# I; n* X, \- GA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 j+ g5 o9 k% V1 T; z
: l3 x1 {% a  E) \$ 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$ f  V8 R! ?3 Z5 B) ]! V' f
A:Fumet 原汁
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  O% l8 _* B4 }' v* C72.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
/ a: E. B) g. L4 h2 c  B! TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 r7 i2 j8 a9 E
  A% \+ D( h% Y6 a: \* Q
73.Which of the following is a principle not used in stock making?
/ V+ s" E! \. V" ^# a" C4 c* C下列哪一项不是用于制造高汤(低汤)的原则?
5 f; v' J' w# J( \& LA:Start the stock in hot water.开始在热水中操作
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! W) d0 t* e/ |" y! M2 I! J74.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& T& w% W" }, ]7 V: H! R
A:Remouillage 法语熬汤
/ B; x- U4 U9 W2 Hhttp://www.haibao.cn/blog/post/176242.htm
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