埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8779|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。0 a) a4 ~" [4 I# |3 G% Z- i8 B
- h: P0 P4 g# Y* `. Q
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。
, g" z/ p7 w8 }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
: m7 U$ A2 g) @  a- o1.Which of the following methods should be used to determine doneness in a New York steak?5 q6 v# j7 \! X; a- E5 @8 t
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)
, A; E8 ?: g# k0 TA: pressure touch. 压力触摸
& ~1 I. x" w8 v6 k1 e& m0 J5 K2 x: ^2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# x- s8 y7 M8 U& E$ w# R, |5 n6 p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
( h) t; g( N- A6 x1 s3 f4 O2 nA: acid  食用酸# g1 j2 S  [3 t( G5 J  u+ [4 g
3.Vegetables are major sources of which of the following nutrients?$ y0 P2 y+ y! e/ K4 O/ h
蔬菜中包含的主要营养有哪些
: {" l& @2 z; X- sA:vitamins and minerals. 维生素和矿物质。) f1 O/ f9 P9 T; y' V
4.Cauliflower is commonly served with
: L2 d. V0 Q' o% G0 i8 F花椰菜(菜花)最常见和那种酱汁搭配
# x/ r; S0 D) M0 f9 S- NA:Mornay sauce. 奶油蛋黄沙司7 T% o# {/ ]0 a7 ]
5.Which combinations of products are found in pie dough?$ q; H, o( q* `
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ I  H5 v# z3 W0 UA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& ?; F3 G$ c8 N- p
6The French term for mussels is 法国语青口(海红)叫什么# q" U  q1 a! K: C) ]# u! ]# O+ T
A:moules.法语青口,海红% i3 B' M2 |. o
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" P/ j4 p: x: D4 V& b& s6 h
A:faintly fishy. 稍微有点似鱼味) Y: e9 [3 O+ O$ E0 }6 V7 h0 h
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 U/ l- C+ i/ I# ?
A:2 days. 2天  R: B2 S) Y! K" _
9.What are the principle ingredients in ratatouille? , u' d& c8 g% y+ e" m- x* u
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- M, e' x8 k9 S: ~  Q" O+ O+ T
A:Zucchini, eggplant, green peppers, onions and tomatoes. @7 [- K" @# g0 R9 R9 Q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ |- J9 Q* h6 R: ^- ]4 H! ^10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. y/ U* R9 {, ^$ X3 G0 _* MA:cook food in quantities that will be used up within 20 to 30 minutes.* I' a. I( X. f& _$ T8 W' {
大批量烹煮食物要在20到30分钟内( C# F8 u+ d! Y! x& b* S
11.What person has the authority to issue a Health Permit?: v- z: S9 ^% h
谁有资格颁发健康证(卫生证)。. e7 r7 `, f/ I# f  E# ]- D
A:Medical Health Officer.
( s# u. [3 B" \: U医疗卫生官员。
1 S5 g4 m; ~2 n  Z5 t; N  f12.For what period of time is the health permit valid?
/ V4 D, `( [4 L- W. g健康证的有效时间是多久?
7 z( Q8 z$ f' gA:12 months.12个月7 j( [2 b7 ?0 z$ t
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 A/ y' N- e: [# o% ^& I在食物和饮料准备区,通风系统换气的标准时什么
7 @: s8 i/ N/ M: V8 S, M. PA:08 times each hour. 每小时8次6 T: l: J. v% v# ^# P% ]! N
14。The minimum temperature for manual dishwashing in the wash sink is
6 N! E8 v# @6 m$ ^' O& F手工洗碗,洗碗池的水温最低多少度?1 y+ ]: s' N$ r3 \
A:110 degrees F (43 degrees C). 43度
) U( l& @7 Z1 |! w15。The final rinse temperature on a mechanical dishwasher must be a minimum of:6 b* f9 V; o! j  s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ }3 R: ?0 u8 t, v) o! q
A:180 degrees F (82 degrees C).  82度6 |+ g( Q) _8 W/ s9 I  n. p; I
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 v  Y0 g1 _  E, u  x/ Z4 U+ U' r用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% O0 n5 ~) H0 t9 }9 H  @! a
A:en papillote.  法语自己理解  @" H, _9 b& f7 P% l, v4 W
17。Wing or Club is considered a+ N9 e+ S" _' @7 I- [' l
翼和CLUB 被看做是一种...8 i  k; N3 u- G5 N4 u
A:Bone- In Cut     带骨切
  U; H# A! |+ e6 C: E18。New York is considered a   纽约牛扒被看做是一种/ L; \" o% B, h# K! M+ g
A:Boneless Cut     无骨切
: e  a* H8 p' Z, R* K* d; c' W19.In general, a court bouillon for freshwater fish will contain+ I0 J& g- y( E  z; R7 F& P4 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
; |" v! ?( ^( a' _A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- o$ g: H* \) z' ?* c/ x8 J# v$ B
和做海水鱼同样数量的调味料和香料
9 U$ g! b. s& x( R7 Y4 z  _* Q20.Anise is very similar in flavor and appearance to  ]9 Y+ M  \8 f% ^
八角和下面的那种原料有相同的味道5 B2 V" a5 G/ L! v2 j  Y* R6 J
A:fennel  茴香
# p4 l! u; \3 e+ Q# W) Y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 h4 p4 `5 h, Z4 D. p% M8 I
下面那种原料更像大葱且有平面的叶子
# m. t& l5 L) Q1 R5 W, r& G/ dA LEEKS  似蒜葱 (这边人叫京葱)
) Z* l; I8 I, v: f' l- G; T22.Which of the following cutting shapes refers to a small dice
3 ^' [  O( r4 ^0 T$ f+ I* |下面那种刀切形状指的是很小的粒(末)
* ]1 D+ \) `4 z8 ^A:Brunoise. 法语: 粒或者末,先切丝在切成粒。: v5 n, A4 f+ S# ]
23.Oil is added to the water for boiling pasta in order to& c" u5 I# ^$ n2 s$ F  x# A% y
向煮沸的pasta (意大利空心粉 )中加油是为了+ H' w3 y$ j* z( N8 N; F) r
A:prevent the pasta from sticking and to minimize foaming action.
' }6 R/ v5 K4 w, P防止面条黏合并降低发泡。$ V9 l% d, W, I$ R1 o% q- O( O" C" e
24.Which pasta dish features pine nuts and basil?6 |( J# f4 {: A6 Z& I5 |2 f' g5 g
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 C" z# x* v1 y9 Q' H0 v  D/ k8 nA:Pesto.一种绿色的意大利面酱 % k  L% P. Z7 e; w: O
http://www.tianya.cn/techforum/content/96/563836.shtml. g2 o5 J2 q+ X  ], t" l& r

: P+ [' f/ b7 m# b" _25.Which of the following is a spring vegetable similar to spinach?' S4 V# A0 Y5 @1 F. u5 @. r
下列哪项是一个春天的蔬菜类似于菠菜?% I0 K& p' b  ^! M
A:Sorrel. 酢浆草。
' S$ ~4 d6 O- c" f) Qhttp://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?
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:
0 y/ Z- E$ A! ?2 ^+ t2 `哪位厨师最早带来高水准浮夸的美食
1 Q  m/ S! m6 t1 IAAntonin Carême 人名 安东尼·卡罗美2 u* K$ A' L9 u8 ]
  ]7 U! x4 J+ _# X. K! w
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 F3 @7 `& m  ]) P' n; O! ?+ a0 z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 [3 @/ M& d/ |+ M* }
A:Cast-iron stoves         壁炉
; [- S# n, n! E( Whttp://www.usstove.com/products.php?id=6
) D. E5 s( h6 @
1 t3 o9 z$ s2 v2 h28.The French term used to describe the roundsman, or swing cook, is:4 O. v/ @* O3 f. ?# O* Y
法国术语,用来描述roundsman,或摇摆厨师是:; ?) {$ B/ t& E5 ~4 S3 T
A:Tournant   图尔南
0 a' A. j/ J: G# W5 \: w& b
9 n5 K8 D: w# l, Z- f29.Another term for the wine steward is:
' h' y- g( [) Y" h/ L葡萄酒侍酒师的另一个术语是:
; S( `) J1 c5 B+ f0 {  mA: Sommelier 侍酒师
3 `- H% G) s8 s8 _( @0 Y) E+ k  l4 }& t4 y1 _- H8 M% W9 f
30.Molds, yeasts and fungi are examples of a:& Y0 z" r# J! Y# B  V
霉菌,酵母菌和真菌是一个神马例子& ~/ J- Y% o2 R% a% D$ M7 T
A:Biological hazard 生物危害
9 z7 Y$ I! S- x2 n* z8 t5 }
' e% h) z) {) M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 D; w, b, x& o) ~根据加拿大食品检验局,食品的危险温度区在多少之间:5 X) p  e4 e! Y" G" P; n% Y
A:40° and 140°F (4–60°C)     4-60度
# Q" B$ r4 x8 C- J  ^3 F# z
1 c8 k- \' M% }; `7 u32.All bacteria need the following for survival:$ \3 c' l- |8 k, U6 o- W: b3 f# l: Y9 i. F
所有细菌生存需要以下哪些内容:
: ~: m( o1 q& k" z9 L1 C% tA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& e* y) U$ Y& L7 }. {
& d3 D, y4 ?7 ], X2 `1 R9 t8 x; O
33.Which of the following correctly represent critical control points in a HACCP system?
3 \% u+ i0 _8 ?# Q. h以下哪项正确表示了HACCP体系的关键控制点?
) a2 v; {# ^! `) ]6 `9 \, pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ ?  _% P: i4 z0 ~食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 a" e: V, B% L' H  B8 d3 i
% m% r6 f9 e0 f' `. Q' p- E
34.Which of the following is not an example of a carbohydrate?" s; ^6 E$ y4 v" @, u' F
下列哪一个不是碳水化合物的例子?
, `4 `$ G% @$ C, P: HA:Essential nutrients 必需的营养物质# O) ~. V' q9 w( j8 R, ~  i6 l

* U% R, d  v5 b+ H35.The process by which a liquid fat is made solid is called:, k, c( b  j/ ~
液体脂肪做成固体这个过程叫什么3 f4 l/ k5 f- X
A:Hydrogenation  氢化; h0 k8 k- [! @0 y) o  O

/ @; e5 v- K; l36.Which of the following is not an example of a fat substitute?
) O0 f  v* V1 X% F& [下列哪项不是脂肪替代品的一个例子
4 L( q' ?+ [7 i3 tA:Acesulfame K  安赛蜜K表3 o! g. B. R! X# ]2 M  t5 L: ]

; t, _+ h$ y3 a37.Health Canada requires that a product labelled "fat free" contain:* ?. O6 j# ~, h# R
加拿大卫生部要求的产品标有“不含脂肪“包括:
; Q2 e: R4 o5 N& o) ^+ B5 FA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# {1 D% [( ?% ]4 V1 ]: F0 X
) N* r( L& L0 E# H* o* A9 Y2 v* Y
38.Which of the following is not a problem associated with converting recipes?
: c4 G% _2 V- |0 ~下列哪项是不相关联的转换配方问题?, f' C/ I( p, ^* z
A:Unit cost 单位成本0 v8 R9 g# p* [
% z. c) |$ R0 @  y" l0 E
39.The condition or cost of an item as it is purchased from the supplier is called:
0 O* A# x3 X  U从供应商采购的物品的品质或成本叫什么" F. l/ a- ]8 J
A:As-purchased cost 购买的费用( K7 _) d' U' T+ J

* j( h- J! P* Q' U1 M( K40.The amount of stock necessary to cover operating needs between deliveries is known as:  F3 |3 y& J# N7 _$ l
在新货到来之前用于日常所求的必要库存量叫什么
8 M8 \4 d* k" w9 @A:Parstock 基本日常最低库存
0 W! b: ?0 T) ~. g' X# t( P2 b: T5 S7 d$ P8 P4 Z
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% [" [/ G+ `5 E0 R: D下面那个缩写是用来表明正常库存流程?
' _  |: E: s2 A$ p8 G$ _4 Q. pA:FIFO=FIRST IN FIRST OUT 先进先出& Z/ K  G+ J( u( a7 W3 I

  L+ ]2 B0 X4 d9 R1 c42.Which of the following knives is used to turn vegetables?
1 \  x; ~1 x3 ]& Q下面的那把刀是用来打开蔬菜吗?
/ n1 o6 a+ F" g- cA:Bird's beak knife   鸟嘴刀
4 W$ O# ^" O: ?( t- U! n7 O6 Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 e9 ~7 x; A* n
7 e+ o  Z. Q7 [43.What is an instant-read thermometer best used for?
9 D$ Y. L* F/ K' A3 z% H即时读温度计最好用于那方面?
$ s* f. Q) j5 n8 }& D; bA:Checking the internal temperature of a roast 检查被考物品的内部温度' C! Z6 }9 z$ n5 ?1 P7 O

3 d  u+ U) n: p2 c0 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 M# k& Q  C+ D$ n# ?下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 H+ e( Z7 H6 p2 p+ _, IA:Cast iron 铸铁
* X% }4 r9 j. H5 v- [
6 _, W& y( T/ f$ R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ d0 ~( z; j! w
哪件装备下面有一个可移动的碗和一个S形叶片?
* j7 ^  X% L% S( ^1 WA:Food processor 食品加工机% o0 S. H9 }% A* P+ X0 Q# y
http://www.google.com.hk/search? ... iw=1263&bih=5720 L! d, C! l7 k4 ?

" w4 ~# o% }% Z46.Which of the following is not a rule for knife safety?
1 x/ _' L. Z' {2 e! t下列哪项不是用刀的安全规则?
) D1 A& N* K5 b) ~8 T( Q, q" yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( e* l! h1 P$ F2 ?& c( `4 K" O& [  B  l6 @! C
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 G% O& G0 n* r+ f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 h) B. b. X8 v6 _A:RondellES
9 t% @# s( c7 h( ?  _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% A  |& L" c" q4 G
: g- \5 l/ m& v48.Which of the following is a diced cut used to garnish soups?
0 g2 D* G+ o/ D% E' s下列哪项是切成小方块用于汤的装饰?
3 F5 V0 [* h, c6 Y' ^& l( u5 ?, uA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* v7 W6 ^2 u$ U* d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& I) s/ _- [7 {3 B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!!——
" S, b& y1 O2 r: P, HA:Gaufrette
' B. o. [/ F% t6 |8 ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& I5 K  _1 Q& i- k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. O% p" J/ f8 \& f9 b- E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) }0 V  k3 j3 f: Q( ]' r0 Y: a/ a
$ E9 `7 O% L/ x( b  O$ |5 Q" q
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  _: M9 W* Z& p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)
% u! L, ]& h+ |+ S5 i( ]  d6 xA:Cilantro 胡荽叶 香菜
9 y9 Q+ a& \7 A- z) R; Q5 }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
/ a, B! {7 _( `/ U6 P; {+ G" Z; b+ q. ~- T2 U1 s
60.Allspice is made from:
7 `' U1 q+ Y; b) N. p; e 多香果,  多香果香料是什么
0 ?' D! {0 u% O/ X. k: Q) Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( }8 K2 u4 Q6 p" d& kA:A dried berry 干浆果
$ ~) t! @4 j  B  i$ s9 m' Z4 r- N' f( e  M+ T
61.Which of the following are used to make a sachet d'épices?
. K. n+ I4 g, y- E5 }5 [, v, j下列哪些是用来做香包德épices?
3 |4 {  t5 @4 [; Ahttp://www.sachetcatering.com/
5 ?1 V  [# a4 [. z* U5 u9 xA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- O9 h- q  p* g
6 ~/ e+ A" [2 @/ D( C, C6 V% o
62.Which of the following condiments are not soy based?; N1 b6 O5 w1 u& z
下列哪项不是酱油调味品的?  T! c; [3 D7 R# j
A:Wasabi 日本辣根
* _! o/ [  M$ w
: b$ z& Z" t) _- ~2 A+ a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 K; ]# M* L- W' b8 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:$ ~9 o# l' w2 n  J: Z9 ~& y
A:Pasteurization  巴氏杀菌# N8 I4 Q7 |( }6 Y
1 x6 C1 ]! y# E+ c
64.Which of the following steps is not the correct procedure for whipping egg whites?
+ `: j. O3 t# q4 a$ {8 [/ _; c下列哪个步骤是不是正确的蛋清搅打程序?
. s, x% ?5 w. r; d( e; XA:Allow to rest before use. 允许休息后方可使用。+ {9 a9 @  R: V" p4 ~
, F# p  y% X3 x7 r/ l& r1 x; m
65.The weight of a large egg is between:一个大鸡蛋重量介于:
, ~/ S: @8 r6 C, Z& a5 h4 x  i. jA:56g and 63g 56克和63克; @- a( D6 w& w* V5 ^# E
" Q. C, Q: O  y2 h
66.Evaporated milk is a concentrated milk that is produced by removing. P/ t2 |8 i1 E
炼乳是一种浓缩牛奶 是去除什么做的
. ~; L( @9 A! z- [A:60% of the water 60%的水
1 m) @- o: b$ |; X. T6 f
$ n; \9 A8 p- b9 B  Q" |67.A method of cooking that transfers heat through a liquid or gas is:
4 }6 V' [& a; `  E  D一种烹饪方法,通过转移液体或气体是:
! P0 P+ o/ q0 V2 \8 w+ j$ [+ NA:Convection 对流
# e5 E7 f- x$ \6 h1 y; a+ T$ g$ P5 }
68.The cooking of starches is known as  烹调的淀粉被称为
& t& q8 r  c1 DA:Gelatinization 糊化3 D) ~4 X. w+ n0 [) K8 |: _4 B

, M. Y9 M/ v; [% u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; B: Z) W) X) A8 D3 q" z5 v
A:Braising 烤' S2 ?; j. T" H; _( ^0 N

% _) A; J0 [9 L! }& [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:
/ ^: X5 M: U4 \! DA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. ^) n- D3 c8 d* ]1 s, j( N
" H9 g3 Y! R, Y6 D% T/ J( i9 \) p9 y
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
7 d3 w5 P/ }! S$ R+ @) Y: mA:Fumet 原汁! \( Z+ X7 H" C# A# y/ t$ \
1 s- c+ t  W0 ^+ L7 p- d
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; }- N; b$ d7 V" F# y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! E( A4 l( l/ o: R
+ K  P5 W  j1 E/ d73.Which of the following is a principle not used in stock making?7 ]1 y2 {3 M0 Q( I7 T( E9 J% A
下列哪一项不是用于制造高汤(低汤)的原则?
% b/ K" c' Z4 P$ R: j0 JA:Start the stock in hot water.开始在热水中操作( H! g0 g1 i. r& |3 m$ n
/ v, C" i+ J* z, b- X3 q0 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% d  k$ q' F" A  t( L$ e
A:Remouillage 法语熬汤* u7 @2 k& n$ ?/ I" e
http://www.haibao.cn/blog/post/176242.htm
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
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, 2026-2-12 18:34 , Processed in 0.289239 second(s), 15 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