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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。
( H, M; w# M6 k1 w! n& `
  E4 J% P# X+ [3 a5 P8 m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。
2 N/ V8 m3 r8 d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
理袁律师事务所
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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
4 U( |! }! N7 C! l# f1.Which of the following methods should be used to determine doneness in a New York steak?
1 \: k  o$ k+ T# J" G7 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)
/ v$ ~; E2 ~9 lA: pressure touch. 压力触摸& g/ D  Q7 R: N) L
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
- }1 F, n4 k# m& x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6 H' U" g6 ~0 ^8 Y+ k+ k
A: acid  食用酸2 Z& G  w3 v: h  B( e- a& H
3.Vegetables are major sources of which of the following nutrients?
6 P6 |* G$ o8 E# g7 r+ c蔬菜中包含的主要营养有哪些
) L2 s6 Q' {+ z& k8 l5 WA:vitamins and minerals. 维生素和矿物质。2 i: v# F  N  ~4 b
4.Cauliflower is commonly served with
; [$ ?% }" [" d* U$ p2 }2 ?花椰菜(菜花)最常见和那种酱汁搭配# J7 l0 H2 _1 e" B1 j
A:Mornay sauce. 奶油蛋黄沙司8 S+ w6 i1 d' R, l
5.Which combinations of products are found in pie dough?
) l* {  E. y: c1 ]下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). W- F8 @. E  @1 ]
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; i% z: d+ O' i# b7 E
6The French term for mussels is 法国语青口(海红)叫什么; I8 {9 ]& k( ^( A' A2 ]
A:moules.法语青口,海红
* ]0 ~+ H* v2 o( T7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 f8 ]  g! Y7 t- O6 i' K. lA:faintly fishy. 稍微有点似鱼味
, b0 p& \  m+ v7 w, ]8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 `  ^5 u( [3 k! k& @) a
A:2 days. 2天$ w9 P7 Z0 n% I% f0 g) ^
9.What are the principle ingredients in ratatouille?
% N8 j1 C0 D0 X  c( w5 m炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: g( X9 |, X, |! G3 Q) |A:Zucchini, eggplant, green peppers, onions and tomatoes
1 C  Z% X+ r# w西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); a  ?0 d1 g& E! M0 t
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( V! f  y; d% x8 n+ d( B
A:cook food in quantities that will be used up within 20 to 30 minutes.: g& A7 [2 l$ K# {& T- W% w
大批量烹煮食物要在20到30分钟内5 _$ O/ i  m2 ^2 ^% V% F" l7 F
11.What person has the authority to issue a Health Permit?
# m( Q' f+ ?. h* T4 }- F谁有资格颁发健康证(卫生证)。0 h6 b) `- s4 D6 B5 E2 r( c8 F
A:Medical Health Officer.$ y8 e: r9 i5 f1 r" i) q. R
医疗卫生官员。
  F" @, Q) X* _- \. D( k12.For what period of time is the health permit valid?+ f6 ]& m" J" g( b3 v
健康证的有效时间是多久?
. b" B" D, Z$ iA:12 months.12个月
/ `/ |5 p5 X! m" V5 q2 S) ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, X  h2 Q8 h4 s+ q  u: {- j" O在食物和饮料准备区,通风系统换气的标准时什么( ]" P* v& G- A  p% x) y
A:08 times each hour. 每小时8次
3 R3 U$ I9 D) s14。The minimum temperature for manual dishwashing in the wash sink is
- A9 o3 k! z% I- |" e% a手工洗碗,洗碗池的水温最低多少度?
( r$ X- O) Z+ Y/ t% b* j8 ^A:110 degrees F (43 degrees C). 43度1 g1 _' W& U$ _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 c/ L4 _0 u3 J用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" G, K" q8 |! tA:180 degrees F (82 degrees C).  82度4 \8 B  R. E' h2 v
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, q2 l  S5 \" B0 I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 z9 h/ T1 P5 `4 F9 SA:en papillote.  法语自己理解
4 [. Z! r" R5 b7 T! `; G17。Wing or Club is considered a
) n( V' G% Y  o# {3 \+ d9 Z) D翼和CLUB 被看做是一种...; O- p! i3 d( z2 C4 f$ D  u
A:Bone- In Cut     带骨切
9 n* Q! V7 S8 Y! T18。New York is considered a   纽约牛扒被看做是一种
5 k3 v: \7 P+ s" I0 _) jA:Boneless Cut     无骨切* s/ P: X  p0 _9 T% d
19.In general, a court bouillon for freshwater fish will contain
, |, q, J0 F- g7 ]* h2 Z+ Z9 z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
8 j7 |1 u' D* y. [A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# ]9 i, l* f" }; R- T# _和做海水鱼同样数量的调味料和香料# u$ [; G3 @7 w( M
20.Anise is very similar in flavor and appearance to
' ?5 H( R' r; P: r% U5 K5 g0 L八角和下面的那种原料有相同的味道
3 a; F: ]  M  |, z5 \7 ^3 {- yA:fennel  茴香8 T! a% ~' t( C$ k9 ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- {: u7 k  S3 \
下面那种原料更像大葱且有平面的叶子
' O+ j0 U- [8 l, @2 fA LEEKS  似蒜葱 (这边人叫京葱)* |' N, F& V$ X3 P" W
22.Which of the following cutting shapes refers to a small dice
6 D  o  F# p6 _0 V+ H' I下面那种刀切形状指的是很小的粒(末)" c9 P* ?) |( ^) B
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- R9 A/ |6 i# e
23.Oil is added to the water for boiling pasta in order to4 B5 b1 ^/ U( R- I
向煮沸的pasta (意大利空心粉 )中加油是为了  w3 M" N) W/ d8 u" b2 E
A:prevent the pasta from sticking and to minimize foaming action.
' r$ A( R0 x2 q! _防止面条黏合并降低发泡。% H7 G  Q2 j" }. t- t
24.Which pasta dish features pine nuts and basil?
  N1 c. |. R; W; R; f+ k8 V下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 ~9 R! |8 c; lA:Pesto.一种绿色的意大利面酱 . B1 j! W6 J" q, U1 F# Q
http://www.tianya.cn/techforum/content/96/563836.shtml
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8 H# f& U  c( v5 P6 d, S" ]25.Which of the following is a spring vegetable similar to spinach?
0 h, T' d/ Y8 m8 z下列哪项是一个春天的蔬菜类似于菠菜?
- W1 T9 h# x/ S4 IA:Sorrel. 酢浆草。
& W0 A- Q, @% U9 f0 Vhttp://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:
! c/ A0 q* j, X哪位厨师最早带来高水准浮夸的美食3 l; f/ N# A4 s( ]7 e$ l" V9 }
AAntonin Carême 人名 安东尼·卡罗美& p' B) X3 X2 p" z

; o, f5 A" s3 ~5 ^1 r2 p2 t6 U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, T! a% t$ c$ V0 O% 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 。8 p+ A! h( Z: y
A:Cast-iron stoves         壁炉. d/ [- }, I; u, R1 ^
http://www.usstove.com/products.php?id=6
+ l) Y6 I. `$ x  l. s) r  L  N& h8 `/ o6 f- h2 I6 Z# ^
28.The French term used to describe the roundsman, or swing cook, is:
) p5 k6 N8 H' {; O0 k法国术语,用来描述roundsman,或摇摆厨师是:& a$ q6 V. R% `
A:Tournant   图尔南. y' T, O2 {) [& g1 A
+ {/ T! Y, C4 v: d) |! K( m& ?
29.Another term for the wine steward is:
9 V+ ?8 p4 D  `; J葡萄酒侍酒师的另一个术语是:& x- Y4 a) \9 j; ]: y  o0 I& f$ C8 ^
A: Sommelier 侍酒师5 G) {0 z8 l; f3 o* y- i

7 T, C7 ?5 R5 L& [' Q5 L& ~30.Molds, yeasts and fungi are examples of a:
. e9 H5 g% _4 j: v' y+ G霉菌,酵母菌和真菌是一个神马例子
% q$ Y# F( b2 t  \" v" _A:Biological hazard 生物危害
( y! H( _* w$ M+ W) t- G+ U( D+ v. i6 V* z7 s) i8 x
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. \' Q' d. T) R5 l5 Q
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ i- O2 q# |3 e, r2 X$ x1 yA:40° and 140°F (4–60°C)     4-60度
0 M  b! b& K- K, s1 b+ a  E* }# G4 U) c4 {- W7 ]6 D
32.All bacteria need the following for survival:/ r; S# L5 p- L0 A$ F+ c: U
所有细菌生存需要以下哪些内容:" l" f" b; P4 n9 e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: U# O6 k# t6 w5 N" {% u; G9 h" O& l. p# ?6 k8 X7 x; u
33.Which of the following correctly represent critical control points in a HACCP system?
! e3 {4 e% Z6 N  W( o: P+ E- r以下哪项正确表示了HACCP体系的关键控制点?
3 H% g5 M) V& v/ DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- j. V5 k: g( J5 X( z食谱,接收,储存,准备,烹饪,保温,冷却,再加热% M+ e7 Q( K4 O: j! w7 V" H
5 C- ]9 C8 |& y2 g
34.Which of the following is not an example of a carbohydrate?
" B  t4 k! s- T/ x" ]' t下列哪一个不是碳水化合物的例子?) s0 K4 K6 Q$ \: q% }/ C
A:Essential nutrients 必需的营养物质! A( v" r0 X  L0 d2 G& d
" k: n& O- w- j
35.The process by which a liquid fat is made solid is called:: @4 C7 O% W( o" ?" b. s
液体脂肪做成固体这个过程叫什么2 ?. A7 W  c; T0 Z) q  F1 [
A:Hydrogenation  氢化
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- Z% R  B) t# e: q* i" _1 ^36.Which of the following is not an example of a fat substitute?1 ?5 ~* Q* N) W& e* B5 U$ D/ }
下列哪项不是脂肪替代品的一个例子- T7 X/ K) w& w& ]
A:Acesulfame K  安赛蜜K表' X4 L; d. {4 R* ?/ U* J

3 i% C* W9 u: y* P' Y( p37.Health Canada requires that a product labelled "fat free" contain:# r! f) |8 |1 c9 d
加拿大卫生部要求的产品标有“不含脂肪“包括:
* H1 h4 u! i! P7 K4 WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. P" A' r) I9 g0 j3 U3 {8 e
+ ~' t" Z4 Z" F
38.Which of the following is not a problem associated with converting recipes?
( V( s$ K* d$ h" w& x' A下列哪项是不相关联的转换配方问题?1 x3 K) w8 f: r7 V* e
A:Unit cost 单位成本
$ X3 e0 l; M- W6 v$ u5 G# w& L' W/ }8 M% E$ k+ `8 x
39.The condition or cost of an item as it is purchased from the supplier is called:, x8 a4 T1 d* e0 [
从供应商采购的物品的品质或成本叫什么  g+ O8 f+ h% u# H- D( M/ Z
A:As-purchased cost 购买的费用
) x, S9 Y6 |1 ]" q3 K) e9 p0 t3 ]8 l+ W2 n! V
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* G( @# g. |' v- v: W5 y$ X6 W在新货到来之前用于日常所求的必要库存量叫什么
* S9 g% b" C- O$ J  BA:Parstock 基本日常最低库存8 [& g, g# Y) b

( s: ]7 P9 W. O+ D: Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
, k; N# \, r: ^1 M2 C下面那个缩写是用来表明正常库存流程?6 f4 C2 A" x3 j
A:FIFO=FIRST IN FIRST OUT 先进先出- a/ D8 K' ?1 W/ |

7 W* _, u5 M9 E4 a' b  \( ~( V5 p2 ?42.Which of the following knives is used to turn vegetables?. k1 E( s4 n+ J$ _1 I
下面的那把刀是用来打开蔬菜吗?
' S6 @- N" p( U9 JA:Bird's beak knife   鸟嘴刀$ e# q' R3 C: L  v5 B3 Z0 k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  L' B8 z% W5 k1 W) P
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43.What is an instant-read thermometer best used for?/ H3 p0 w; D( S9 B" a
即时读温度计最好用于那方面?
* u) c8 Y9 b1 F. H( jA:Checking the internal temperature of a roast 检查被考物品的内部温度  F$ e5 i  s* \# @" r) d# \# j

5 @7 I& |8 z. J' T8 h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 [5 D0 f3 Y, s6 T下列哪些金属材料受热均匀,通常用在铁板而且非常重
. g; O4 O4 F* A1 o( ]9 AA:Cast iron 铸铁; b9 K$ [6 s! `' G
' D4 ~2 t) e- y9 h: i) c& E8 v6 ~
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% J" U5 P7 ~/ v
哪件装备下面有一个可移动的碗和一个S形叶片?
* d4 h2 b) d) J0 U# EA:Food processor 食品加工机; U- x/ e: C5 c2 J
http://www.google.com.hk/search? ... iw=1263&bih=572
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' m& p: r9 [% r$ ~1 e$ ~+ G. c46.Which of the following is not a rule for knife safety?
) s' b" g) y8 `2 W下列哪项不是用刀的安全规则?4 s8 s6 d0 f/ k( Z2 C# A1 }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: A1 P+ K6 f. C& {% o! Z
0 w3 d# T  ], q$ k- p3 d2 y, q) n' k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 R/ z: w% S+ M; G0 j8 G+ w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 F' ?) b2 ?: p- k* q0 [; uA:RondellES
( k" b8 [% y! D* Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# `+ E9 o3 V7 R( m" K2 D) K
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48.Which of the following is a diced cut used to garnish soups?& t! [, H" C  ?. {4 E/ B" a
下列哪项是切成小方块用于汤的装饰?6 ~1 j. e1 |: \) c
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ X9 a) Y0 ^& B3 f" ^, a) x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 n, k6 I4 J" u% ^+ p& F$ L3 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!!——
7 {( T; E& d  E, iA:Gaufrette , L2 W1 A- H* t$ A/ B, {: \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ m/ R2 F  Y! H( tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) `, y) x6 J# D% S9 y' ^  e1 ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 i% V) q' ]- i7 l

: s# O. X6 _2 r50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ S! V' e1 D4 ?5 U. C' i
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)
5 |1 s- b+ u( H+ J  X- H$ d) MA:Cilantro 胡荽叶 香菜9 ]) H* s3 ?5 _9 B, L8 ?  v, D( i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ _* J; a2 d4 Y: m
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60.Allspice is made from:
5 q0 [5 j& t5 p1 q! Y 多香果,  多香果香料是什么
/ Z& r1 t5 T  y5 G# z1 fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: n, y$ i' A- u) E, W' V  |) gA:A dried berry 干浆果
7 d1 e% I; G0 K, i
4 j1 }: b5 \( e- |; [61.Which of the following are used to make a sachet d'épices?0 ^# c9 X4 o  L' K- @9 R, }
下列哪些是用来做香包德épices?
: `+ p& S" Y( X9 e6 nhttp://www.sachetcatering.com// c+ {$ e4 o2 J* g7 V9 @( ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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, i' J1 l9 _1 `" p: P62.Which of the following condiments are not soy based?
* V8 {% G+ ]% u& p, k3 n$ A下列哪项不是酱油调味品的?
# c. ^* f* G) w) H7 w: zA:Wasabi 日本辣根
1 q' y- p9 S3 E* I% _! |
. F7 R7 t2 `5 R' `1 D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 P# s, o+ 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:5 L0 V+ h# y: s$ c" [8 ]; E
A:Pasteurization  巴氏杀菌
/ i/ @6 F: I" {/ {1 W
% i$ z* t* i2 ~% z4 q64.Which of the following steps is not the correct procedure for whipping egg whites?# P5 |0 F% I% Z/ E5 T; N
下列哪个步骤是不是正确的蛋清搅打程序?
4 E. n3 h% J4 B, \. P% SA:Allow to rest before use. 允许休息后方可使用。
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0 v$ }) \6 p- g+ T/ s( X) A65.The weight of a large egg is between:一个大鸡蛋重量介于:9 j% A- b( Q- E& _& L
A:56g and 63g 56克和63克  R2 d, W. j- s; W6 g

0 U& J7 \' Y3 a5 ?/ j2 @- \66.Evaporated milk is a concentrated milk that is produced by removing
7 }0 I  J; [; u8 `# n$ r炼乳是一种浓缩牛奶 是去除什么做的; \) e6 r7 w6 c& g( O$ l4 B4 ?
A:60% of the water 60%的水
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" x3 m4 S) ]. K9 W, _- z1 x67.A method of cooking that transfers heat through a liquid or gas is:
! [; M2 [$ \6 k* W一种烹饪方法,通过转移液体或气体是:" e$ |* @: O" v* r
A:Convection 对流- R: x9 m  L9 k' |1 ^1 H
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68.The cooking of starches is known as  烹调的淀粉被称为
6 n2 a9 ?& Z8 R  |! B' a. m" Q5 \4 }3 I; RA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: s. |) q3 [2 p6 M# o! i$ \# J* _$ D
A:Braising 烤* V) Y& r# b- n, \, ^
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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:
% `! x; {3 z% pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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+ y6 [/ B2 K, W; Q4 ?
A:Fumet 原汁9 ?1 S! B( x1 y3 k$ }
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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; R, |. [0 D3 m0 b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 J' k4 f0 q& M$ C# ?( f/ d
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73.Which of the following is a principle not used in stock making?/ x+ K/ D6 j6 h& \, ]
下列哪一项不是用于制造高汤(低汤)的原则?& B0 A0 q3 i" n0 ?
A:Start the stock in hot water.开始在热水中操作/ Y3 h- r1 G9 F9 q7 Y: N. k0 ?

1 @( D8 y" m4 `% H9 @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) h! p' ?& f4 _' d* ~2 X
A:Remouillage 法语熬汤) }& y9 |' }0 K2 M+ R* v
http://www.haibao.cn/blog/post/176242.htm
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