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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。$ U, J* [9 U, o# k0 r; ~
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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。% K3 ~. C6 B( y
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
理袁律师事务所
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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
# p. C; {7 W* d9 B1.Which of the following methods should be used to determine doneness in a New York steak?
; |! Z6 E+ N# X: Y/ A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)
% K; X7 Q# V0 LA: pressure touch. 压力触摸
3 a+ i8 m& ]0 u: l) P8 Y; f4 l9 A7 B2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 E- l. ]/ A. M4 Z7 _  }4 [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4 H6 z% {" Y% E5 I; k1 c0 T: D& r
A: acid  食用酸
: s/ }, J+ ^% V$ T3.Vegetables are major sources of which of the following nutrients?
* ~$ _0 t9 G' b. G6 |. E蔬菜中包含的主要营养有哪些
: S2 C* Y+ w$ ?: @2 x6 {A:vitamins and minerals. 维生素和矿物质。
2 h; l! S; _9 v9 _2 x% p4.Cauliflower is commonly served with8 s; ^% v  q" S2 O5 B! I7 K  e
花椰菜(菜花)最常见和那种酱汁搭配3 l0 [; Y4 l. k* Z+ {
A:Mornay sauce. 奶油蛋黄沙司
- `* N& f9 f: R3 @) @( O7 Q5.Which combinations of products are found in pie dough?
: I! ~, x, R8 S, V3 {1 @6 G# L0 |( f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% y) ]. \
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 m! I; l, y5 T, `4 a# ?. [( I6The French term for mussels is 法国语青口(海红)叫什么
7 t0 m' G. h4 P7 m: v' `# W7 qA:moules.法语青口,海红
) H1 W( |, y7 ?7 ^1 h2 l7 d# h3 M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ E" [( m% u' c8 m1 OA:faintly fishy. 稍微有点似鱼味
5 O! E5 h6 i: y2 a5 ^8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 ^+ ~4 E4 q+ `2 l
A:2 days. 2天
1 O: M( k+ B! u9 P$ E% r& g9.What are the principle ingredients in ratatouille?
' w7 Q, p( v' V0 b1 t炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 P; P$ w9 O9 _9 u
A:Zucchini, eggplant, green peppers, onions and tomatoes
3 Y" D$ B7 S, ]& n3 L西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* k% W% u& u- g5 w5 o0 G10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, T0 c* z0 X' E$ K5 X& G5 @, `
A:cook food in quantities that will be used up within 20 to 30 minutes.
( ]9 h' _  X- T7 b# S3 p大批量烹煮食物要在20到30分钟内
( ]0 P/ Z' O; |2 q; R% P% X/ L11.What person has the authority to issue a Health Permit?
" v$ Z8 e! Y/ B* i) F% o% E8 O谁有资格颁发健康证(卫生证)。
4 c  L# J2 ~2 |A:Medical Health Officer.
* P& w8 _* `- Z# h; {医疗卫生官员。
% K: R# h/ Q7 @2 }: F, V12.For what period of time is the health permit valid?1 u6 `5 M- j+ j  J8 i8 H
健康证的有效时间是多久?# l8 x$ v+ Z/ }# }
A:12 months.12个月
1 P+ I5 Q8 c) O, F. v13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" I& a. n, F6 N* O: _在食物和饮料准备区,通风系统换气的标准时什么0 G, o$ h) n2 n$ C9 ]1 U+ l6 Y
A:08 times each hour. 每小时8次% k  r/ f) G/ F. e
14。The minimum temperature for manual dishwashing in the wash sink is/ ]* _& d* |5 c# Y' ^
手工洗碗,洗碗池的水温最低多少度?5 q7 d* Y8 n! B$ c4 G' q& N
A:110 degrees F (43 degrees C). 43度
3 X) z* ]4 S7 r1 s" _15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' V! W8 u5 o5 A, M4 w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& G5 c4 _) t7 ], [& HA:180 degrees F (82 degrees C).  82度
( k8 ~# H5 F8 F' @; A. l* ?1 W& ?16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 J4 R  v/ _  z& J. k& h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; c* |! R) E1 z6 fA:en papillote.  法语自己理解
) b2 W8 B- D/ O17。Wing or Club is considered a" x. ]) X. G7 v$ m7 U, e4 g
翼和CLUB 被看做是一种...
! c, Y/ Q7 g( F* WA:Bone- In Cut     带骨切
# C2 M" p; x3 @) N4 L# Z9 |2 K18。New York is considered a   纽约牛扒被看做是一种
! |, j, n3 q+ M# dA:Boneless Cut     无骨切4 u4 O2 `" P/ \
19.In general, a court bouillon for freshwater fish will contain7 U1 F3 l+ u! V* `: `
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  Q$ s5 y& V2 Y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 [/ }' l2 t) g, n% p& D$ a# K和做海水鱼同样数量的调味料和香料" @9 n- I2 N+ x4 F% n& p
20.Anise is very similar in flavor and appearance to- t% ?: P+ H$ }0 l: C9 [1 A3 a' o
八角和下面的那种原料有相同的味道
. b' H$ r  N9 b/ g& x0 B- r7 W' y& RA:fennel  茴香
2 {* T! w6 r9 f9 P( b5 t# N9 r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- r* ^1 r4 z) P! M) J
下面那种原料更像大葱且有平面的叶子
1 U1 {; i* W% z$ LA LEEKS  似蒜葱 (这边人叫京葱)& S+ G2 n5 d9 t9 w0 X1 w% h( `
22.Which of the following cutting shapes refers to a small dice2 T. b- \# X2 \; M# y: e
下面那种刀切形状指的是很小的粒(末)4 j, Z4 P+ n7 \0 @
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 H0 z3 \7 K6 G! g: C  E23.Oil is added to the water for boiling pasta in order to
- b9 V6 T1 A, i% r8 m" Z向煮沸的pasta (意大利空心粉 )中加油是为了5 b) ?& M5 j0 E7 ~
A:prevent the pasta from sticking and to minimize foaming action.. ^" H! {: {4 g5 I2 f3 D
防止面条黏合并降低发泡。) r8 q4 r' s3 T# I
24.Which pasta dish features pine nuts and basil?
% @8 g3 a5 o; i7 G7 r下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- N' Y6 U% i+ k# b0 y4 h. C" T. pA:Pesto.一种绿色的意大利面酱 ; h4 L8 x  ]& h1 r: G" z
http://www.tianya.cn/techforum/content/96/563836.shtml
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) b& |( E3 ^( g  B# _5 w25.Which of the following is a spring vegetable similar to spinach?5 L2 L! X1 t" @6 K
下列哪项是一个春天的蔬菜类似于菠菜?5 U8 A( z8 X8 g; H$ p9 o3 `
A:Sorrel. 酢浆草。
$ x& \/ A) G) t5 S; e: r/ Y. 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:4 I5 g( C, d, ^2 s
哪位厨师最早带来高水准浮夸的美食! P, w# m0 [+ x) f/ t7 Z) L
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( r4 }2 Y3 Y9 a0 e- }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- Y; q0 C& R# E
A:Cast-iron stoves         壁炉/ A! n" z$ n" V$ c9 `
http://www.usstove.com/products.php?id=6& a' y+ `  A: V  M0 M1 q
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28.The French term used to describe the roundsman, or swing cook, is:1 k1 D! H- _/ k* H- E; ?
法国术语,用来描述roundsman,或摇摆厨师是:
7 e$ U" [2 r7 Q+ V5 h- yA:Tournant   图尔南
9 W6 t2 S1 j/ n8 c, g+ V. n0 O3 O( E& D9 W2 W
29.Another term for the wine steward is:
' b( i! _) q0 h% h葡萄酒侍酒师的另一个术语是:
& p7 ~! B- o7 M0 t" e, [; ~$ `$ k+ r& UA: Sommelier 侍酒师
& j) }7 [1 t* m# x0 ~1 B1 C  ?
! S2 x( c' s" B30.Molds, yeasts and fungi are examples of a:
# ?6 f+ i% @9 h, U; q5 t0 E' T! Q霉菌,酵母菌和真菌是一个神马例子6 N5 u+ q" @" _: _+ O
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% Z: C4 U. {0 |' _7 ]: D根据加拿大食品检验局,食品的危险温度区在多少之间:, _  M$ D! {* r
A:40° and 140°F (4–60°C)     4-60度
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, a' Q2 _" N2 h$ |: I1 M32.All bacteria need the following for survival:
/ }4 n0 u+ F4 v4 O9 s所有细菌生存需要以下哪些内容:' P* d  G$ h9 g* q9 t; R6 n
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& E: d; Z4 q8 Y% `/ [1 [

) ?$ u4 H! B) e7 P33.Which of the following correctly represent critical control points in a HACCP system?0 w8 r' B  J& ^! F
以下哪项正确表示了HACCP体系的关键控制点?
# u: K  v! P% X3 T. [- q  EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& t8 ^! c( o, V/ n, W" E食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 _' [% N2 ?. O2 Z$ u/ `2 @: x; T7 f  E# `. ^
34.Which of the following is not an example of a carbohydrate?+ K3 W0 p3 T8 V5 e8 }8 t2 N& A) ]. f
下列哪一个不是碳水化合物的例子?  C: }" @6 X! Q( g) o
A:Essential nutrients 必需的营养物质' d  j- |; K7 ~, Z* h" x9 a
5 F( s5 N! U- M
35.The process by which a liquid fat is made solid is called:6 E) n9 v! ~8 u* A5 M
液体脂肪做成固体这个过程叫什么
3 h+ t" v" w9 `7 P5 eA:Hydrogenation  氢化
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1 R4 ?/ D# w0 L7 t+ X36.Which of the following is not an example of a fat substitute?3 }: t7 k* M# x# ]
下列哪项不是脂肪替代品的一个例子- k3 h: b7 m1 Q3 V
A:Acesulfame K  安赛蜜K表
4 l6 z' M' ^1 z! L% d+ c% g8 i8 ^7 h6 ]
37.Health Canada requires that a product labelled "fat free" contain:5 f& O2 |% s# D% j  t) S' l' m% `
加拿大卫生部要求的产品标有“不含脂肪“包括:
$ J) S: N  Q/ ~- y1 V! d8 nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 f, H0 Q5 I, F) y6 [0 p0 |! o

/ A$ Z, y/ E/ X8 E/ w38.Which of the following is not a problem associated with converting recipes?
. a. K# T6 H% }下列哪项是不相关联的转换配方问题?
1 _! _  K& R2 T8 a# pA:Unit cost 单位成本
$ V! m, M) n) B4 D
" u: W! i/ {* E39.The condition or cost of an item as it is purchased from the supplier is called:, o0 v  a* q& Z1 Q/ M5 ]) J
从供应商采购的物品的品质或成本叫什么# o) j* u$ [7 R# P# g* M9 f% U# m
A:As-purchased cost 购买的费用3 V# ~# a2 A1 C# r
1 j+ W- i- g7 ]5 U$ _* s7 _
40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 ]2 H' C9 ]5 a+ o3 g在新货到来之前用于日常所求的必要库存量叫什么
' i& E2 h) \8 K. LA:Parstock 基本日常最低库存# k& M4 l# w8 K2 m1 }
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41.Which of the following abbreviations is used to describe the proper rotation of stock?3 \# o" B5 F; z& }
下面那个缩写是用来表明正常库存流程?
- G$ D( F+ q* qA:FIFO=FIRST IN FIRST OUT 先进先出# }6 B9 K! h0 z9 b8 Q) w# `+ v

, B; u' X9 A6 }6 t% P1 m- N7 D42.Which of the following knives is used to turn vegetables?  E9 I1 X% B8 G
下面的那把刀是用来打开蔬菜吗?
) P, {) S& I8 S0 G- tA:Bird's beak knife   鸟嘴刀* `  X9 l8 P$ L2 K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 I/ Y2 b# {5 S4 C" M
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43.What is an instant-read thermometer best used for?
' c( e8 V6 M4 W) h即时读温度计最好用于那方面?3 W+ R7 F9 i' F# B: e6 g
A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 o. E8 Z  B: \* E$ D+ n. x. i3 V% D% Z6 c. N/ A" d! }# A9 ~
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 x0 l$ i( }* i7 ?9 k
下列哪些金属材料受热均匀,通常用在铁板而且非常重  N% B" A" ], w9 W, k3 s( [
A:Cast iron 铸铁" j0 Y9 A& z9 |( R& U3 d
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 F! `6 G* d, E2 ]% _# L
哪件装备下面有一个可移动的碗和一个S形叶片?
* s/ V$ ?# v7 n6 G) _' OA:Food processor 食品加工机1 |; i2 t6 A* Z4 H
http://www.google.com.hk/search? ... iw=1263&bih=572
) L/ z% U7 ~2 `% z; d1 _( |  l- Y  |% T+ l
46.Which of the following is not a rule for knife safety?
" I6 Z( X: ~" Z8 d1 D# h下列哪项不是用刀的安全规则?
) D- V. K2 [4 v8 XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' a4 T  f2 ?+ Q  x
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( b7 f% L, J; H6 q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, A4 ?; u  L. x/ v0 Z2 {
A:RondellES ! _- U# k+ Z5 j# f! E5 k) k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
3 W1 O' Q0 J' e/ U  U1 E- [下列哪项是切成小方块用于汤的装饰?
) _5 }6 a) m2 ?9 v, {; Y' Z$ |A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( Z7 I6 j+ p" b' ~) Q7 A6 D; g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 @* L9 H) z3 v- l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!!——6 q; b# l8 T! B' I
A:Gaufrette
# A& R" D- P4 w2 R5 H5 Q8 N6 jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 `, X# q7 I- {, L, Q- Q) cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ \% v3 x2 C6 G7 l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) ^: V- |0 M% F( A( e7 H  z
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)1 a  \7 \' V+ w/ E, N5 H
A:Cilantro 胡荽叶 香菜
  C7 j% Q9 Y7 K0 A$ y  Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! K5 A% H% A2 ~6 Y60.Allspice is made from:) Y1 T8 K$ M; l! z% N( r  S' R. `: c
多香果,  多香果香料是什么
2 N6 N- ~6 C; V8 j5 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 F# w+ `& S2 _A:A dried berry 干浆果8 S0 O; S! q! J5 v) C' O  a7 ~  [
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61.Which of the following are used to make a sachet d'épices?
; r, Z1 ]) p8 a& U下列哪些是用来做香包德épices?
1 I$ |2 f7 M) Lhttp://www.sachetcatering.com/
5 C/ W  c# A0 i  R& p0 x  rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# R6 ^) _" D, e% @
& c& M& `8 Y. |) Q- m) f62.Which of the following condiments are not soy based?- w/ ^' z/ e9 y# w' f
下列哪项不是酱油调味品的?
3 v7 ]5 t+ E* ^; Z% bA:Wasabi 日本辣根4 F4 V- Z7 n4 O8 ?: a

! X: T4 M/ W3 R( y' x+ [3 x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ e3 R7 X! Q2 n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:
  ?( J. @# n& r; P; j9 m3 XA:Pasteurization  巴氏杀菌% \/ F4 m5 U. |. T$ g
5 }3 A; C9 R$ x
64.Which of the following steps is not the correct procedure for whipping egg whites?
4 m9 Q" R' C0 T" d; M下列哪个步骤是不是正确的蛋清搅打程序?
5 O& I0 ]4 _# o' ?A:Allow to rest before use. 允许休息后方可使用。9 p$ L/ ]& b9 t

( f9 z" J; ^# |5 h* ^65.The weight of a large egg is between:一个大鸡蛋重量介于:+ @1 D2 {  p8 S, p5 }
A:56g and 63g 56克和63克9 S8 x! r2 [8 x$ f

" V1 s! y. u' A% F0 S66.Evaporated milk is a concentrated milk that is produced by removing* ~) z! c5 l6 O& Z! N' J
炼乳是一种浓缩牛奶 是去除什么做的
5 z  E9 n8 U2 U, f1 Q2 {A:60% of the water 60%的水9 p5 Q% D$ X6 A) {  @8 s
: n/ w$ O/ [* d! v# [# A) S
67.A method of cooking that transfers heat through a liquid or gas is:' `$ I, I7 w) K" f% N
一种烹饪方法,通过转移液体或气体是:* g+ s7 m9 z1 L# [. P
A:Convection 对流
7 |3 L2 L2 U* N. B/ k& M! j* C5 u6 S3 c, [& U9 s% C
68.The cooking of starches is known as  烹调的淀粉被称为  O2 o7 C# `1 a& R- H4 C/ `
A:Gelatinization 糊化
0 I; \  |, @' B7 D' L4 h/ M* o9 S! n8 j* [0 z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; ~" `) S6 h0 Q/ q
A:Braising 烤+ J' E) s& Z, P( y- T

6 f# c6 X% W$ ?3 _& s70.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:5 G  ~. Z( h' ?, F* ?
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
/ ?# b  H6 I* T; `0 d5 r4 T
/ q; w" J( |$ _* U( G. o71.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" E, d; _3 G9 e, b* B; K
A:Fumet 原汁
" o# `) L, E3 I: _# `0 h
+ Z9 \' }- O  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
, V& d+ N( o+ |* p. q4 U/ IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 D# g+ l" t9 m8 R  o, E

( n$ O, E4 D# j& ^4 A  s73.Which of the following is a principle not used in stock making?5 ~1 F+ D2 w, R
下列哪一项不是用于制造高汤(低汤)的原则?4 d8 F, S+ l2 ]2 C
A:Start the stock in hot water.开始在热水中操作1 w% g7 I$ d. @; I( ?& d

- B* P( p" h" L9 ^) Y- R! Y74.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2 ?$ r5 A. U; v% E; m) a1 e
A:Remouillage 法语熬汤+ t7 b! f5 X- d1 J4 p* n, _
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