埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8424|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。8 A$ k6 k2 z& a
* y* g5 X, ]* x( Z1 U9 d9 Y' j" g
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。- s" q1 f# s* T% k3 U8 y
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2 l" @' c! ~& U4 s' X  {- E
1.Which of the following methods should be used to determine doneness in a New York steak?3 Y" H/ M6 A& S: X' ^$ u. 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): [9 ?& m, I; i2 O5 [
A: pressure touch. 压力触摸: R: K" C1 X# q4 `
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ x2 I! d; t/ A* f. G) {8 b
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
1 q& Z; C5 C% w) vA: acid  食用酸- F4 h4 }: {5 `, q8 s
3.Vegetables are major sources of which of the following nutrients?8 Q% P& K; {$ P. F4 j& w. ]- S6 o2 ]
蔬菜中包含的主要营养有哪些+ O* b2 z+ d$ ~  O3 c  R
A:vitamins and minerals. 维生素和矿物质。- F) p2 }$ O( E- `& S) D. u
4.Cauliflower is commonly served with
; h7 ~2 {; [& \7 Q花椰菜(菜花)最常见和那种酱汁搭配
; c. ]+ L( Z( ]3 s, `A:Mornay sauce. 奶油蛋黄沙司; H( k" {( ~- i" G: O
5.Which combinations of products are found in pie dough?
7 \! l! Y1 I5 Q* }1 X& H( `2 u/ s3 E) z下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)4 C# N' d& O. t) B5 M! `
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: Q3 \( w7 e  g0 N% g6The French term for mussels is 法国语青口(海红)叫什么
7 U2 D* b+ Y+ K: ]A:moules.法语青口,海红
4 x. ]  R$ ]# y. p, w2 }7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 b5 p  A) O( H9 l: s& |A:faintly fishy. 稍微有点似鱼味
: w. z- i4 @& |# f7 B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: ^( X( ~+ c+ \$ Y5 p" u
A:2 days. 2天
7 D+ b8 E# }. ?! C) e8 r8 Q9 l' u9.What are the principle ingredients in ratatouille?
6 t( P! }* [' R" }, z" c炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 H4 \5 w8 V8 j4 kA:Zucchini, eggplant, green peppers, onions and tomatoes2 x; L6 n$ e# @' C: H/ |6 l, ~
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* H5 s( o! K3 {: Q9 u- `) ?
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; Q$ P9 G. K; v+ q" E. j
A:cook food in quantities that will be used up within 20 to 30 minutes.( _7 P; G# |# O4 H
大批量烹煮食物要在20到30分钟内
; z( u' Y8 H, U" u6 ]/ Y+ u- p$ v/ R11.What person has the authority to issue a Health Permit?( v+ A6 m8 n2 a3 f% _3 ?' o
谁有资格颁发健康证(卫生证)。
4 W; w# o+ q7 K! ^: _A:Medical Health Officer.
6 J8 f( L- |6 v- }医疗卫生官员。4 P* m8 w. x- _' \* C
12.For what period of time is the health permit valid?
" y% Y( n! \* ~# B4 |4 I8 X健康证的有效时间是多久?
1 T! h* ]2 t6 W* y0 D- @A:12 months.12个月9 m( h: R# c- C
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  \& ~/ `: b4 r6 T2 m2 _在食物和饮料准备区,通风系统换气的标准时什么
8 c& V# k; q' o2 OA:08 times each hour. 每小时8次
9 v! b/ x$ j8 m9 a14。The minimum temperature for manual dishwashing in the wash sink is
- _, f0 _1 N1 n) n手工洗碗,洗碗池的水温最低多少度?  G( t# l! ?) C" y/ s& I5 b9 o7 F
A:110 degrees F (43 degrees C). 43度
' e9 @7 M' Y2 \1 e5 N- H! H15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; |4 c" M8 ]3 B) Z: A8 T用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# ]( C! c% w: G8 @+ \9 {
A:180 degrees F (82 degrees C).  82度6 b) _, q* M, P* v5 Y: w% S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; M- e5 m1 A: U/ k" A: W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 Q8 Y9 z+ v- uA:en papillote.  法语自己理解* w2 N0 @+ l: F( @+ B' N2 b
17。Wing or Club is considered a
, B# P0 S$ C( M翼和CLUB 被看做是一种...
/ ]+ v% G- a0 DA:Bone- In Cut     带骨切
/ W% n' P. u+ T% V18。New York is considered a   纽约牛扒被看做是一种& B  ]$ r8 X" I
A:Boneless Cut     无骨切
- }# h) D* [  C/ P8 D  |1 E( k19.In general, a court bouillon for freshwater fish will contain9 N; C3 s$ R6 D9 U
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
6 p/ W  ?- k% q* nA:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 B. S7 o4 K# w
和做海水鱼同样数量的调味料和香料
* {& b' F: S3 N1 L" i20.Anise is very similar in flavor and appearance to
0 h3 l- A: [% z- T$ t- x7 T$ u八角和下面的那种原料有相同的味道  P8 |  \, V5 q, g- b& {
A:fennel  茴香
4 z1 P1 {3 X9 O$ Y" a6 R' r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# X' k8 _+ m' g" ^- X, t( O+ ]; y下面那种原料更像大葱且有平面的叶子
' i( C# t1 Z! y5 ]A LEEKS  似蒜葱 (这边人叫京葱)" L0 W7 g" z6 q
22.Which of the following cutting shapes refers to a small dice
( d- y0 f5 N$ \) u- Z下面那种刀切形状指的是很小的粒(末)
8 c! D/ }* L& n& oA:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 {  h- v9 N5 f- N: F
23.Oil is added to the water for boiling pasta in order to- y, d/ N* \- S5 [* R9 S
向煮沸的pasta (意大利空心粉 )中加油是为了
" x- K' h/ |) HA:prevent the pasta from sticking and to minimize foaming action.
% @2 |6 D, b4 g防止面条黏合并降低发泡。  c+ U" Z  Q; M# C! a) U
24.Which pasta dish features pine nuts and basil?- Q% K8 ]' P6 V1 ~9 B* F: Q  Q; U
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). ^# N1 [3 l3 B# z. F6 U& @
A:Pesto.一种绿色的意大利面酱 ' ?- _# i& S* h0 g
http://www.tianya.cn/techforum/content/96/563836.shtml
! l: w+ D5 x+ N( X. m9 y( P8 Q0 X% x
25.Which of the following is a spring vegetable similar to spinach?
7 Y& ~# l  t& s, Q6 D8 {7 g下列哪项是一个春天的蔬菜类似于菠菜?
+ p- a; [) R: T$ ^# |( S$ Y3 }* XA:Sorrel. 酢浆草。
+ l7 b4 \* u$ y. ^, Ihttp://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:
9 ?- T  y2 l2 \( V哪位厨师最早带来高水准浮夸的美食! {8 H, o! T/ h, Z' P' `" N
AAntonin Carême 人名 安东尼·卡罗美
! @% b  j. D+ k! W
4 h2 z4 t; G7 i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 M9 ?% Q- x, f' r, 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 。, d4 a: s8 w/ c& J
A:Cast-iron stoves         壁炉% Y5 Z; `2 }* J9 ?; `/ z) X
http://www.usstove.com/products.php?id=6
- E* B& ^% d+ l) m4 d4 {( {, Y5 o" G0 R
28.The French term used to describe the roundsman, or swing cook, is:
: K/ O; _" A( E. a法国术语,用来描述roundsman,或摇摆厨师是:
0 D, O2 b4 y! g3 LA:Tournant   图尔南8 i4 }- O; Q- r/ r% y1 {0 M

$ [- {9 C7 }6 a) j: Z8 X29.Another term for the wine steward is:
! w" ~" p: s; D# ?# W( K1 m% o葡萄酒侍酒师的另一个术语是:
# [% n0 u# @0 PA: Sommelier 侍酒师
8 V8 y) D" @  e2 [6 k: d) w1 j  N2 @8 @
30.Molds, yeasts and fungi are examples of a:
: U5 z! X6 j' O, C# x1 v霉菌,酵母菌和真菌是一个神马例子% P, K: S8 v# A, E
A:Biological hazard 生物危害
; Z+ L5 j4 e1 t7 m& E4 ]6 ]" P: n+ b+ t
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 F0 b1 W8 y3 h: w6 y根据加拿大食品检验局,食品的危险温度区在多少之间:
8 G+ ~, q: n& I' T; fA:40° and 140°F (4–60°C)     4-60度; m! v1 h. W. }" j

" V4 y+ n( V, {2 O' Q% \' _32.All bacteria need the following for survival:
# L/ Q0 ~- K$ P+ X所有细菌生存需要以下哪些内容:
. q) X3 T! E3 fA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* ?' h+ P9 ^7 y8 z9 N
$ H/ b: J& K' u) G8 b
33.Which of the following correctly represent critical control points in a HACCP system?
4 `# u4 T0 l7 Q/ q6 t" N0 P以下哪项正确表示了HACCP体系的关键控制点?
$ x8 b, F, Z& K0 ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 Z+ I) a+ |" _+ S6 Q7 O& O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- P) I; p4 H' b: R; o9 [, m
9 w3 f2 ]2 z% Z8 z7 U& T- T3 O  s34.Which of the following is not an example of a carbohydrate?" m6 ]/ ]$ F8 i) T: S
下列哪一个不是碳水化合物的例子?
9 _' M/ i# L- A5 e, @3 UA:Essential nutrients 必需的营养物质
# u2 \+ ^& g- a2 ?3 J, y
) {. z3 D1 P. q) C' @35.The process by which a liquid fat is made solid is called:
- h' q* D; N' e" v液体脂肪做成固体这个过程叫什么
6 ]( m/ R# f/ B4 V% AA:Hydrogenation  氢化4 w6 b) j" p& v3 t( _& }8 G
& e5 L9 k- ]% S% ~
36.Which of the following is not an example of a fat substitute?
* U9 m/ E/ l. ~% u7 Z- F下列哪项不是脂肪替代品的一个例子: _8 ^, e7 `/ c9 |# q
A:Acesulfame K  安赛蜜K表0 L% v( \5 Y, e, B, h

2 f7 F' n; l& B3 o# A! q37.Health Canada requires that a product labelled "fat free" contain:
8 \0 s; J. w+ a# B. o) ^加拿大卫生部要求的产品标有“不含脂肪“包括:
' f) r/ f8 X1 H  n7 OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! m$ b6 W2 M0 u; s

" J) v) a3 e9 h* l38.Which of the following is not a problem associated with converting recipes?
3 f4 g& K5 ~& d9 k- f7 b1 D下列哪项是不相关联的转换配方问题?( T* G  u' {7 E
A:Unit cost 单位成本# I) ~  q3 f7 L' W# W- Z

) p$ u* e1 l$ b, i8 D39.The condition or cost of an item as it is purchased from the supplier is called:; A  i4 c4 M* i: s0 d
从供应商采购的物品的品质或成本叫什么
& @8 r$ ^1 m' T  a$ }, YA:As-purchased cost 购买的费用7 U1 v5 m' ?" {0 c
$ H# T% m6 I# Y5 \( u8 V
40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ |/ W5 @" T% S1 l9 C9 d% J; w在新货到来之前用于日常所求的必要库存量叫什么
% z& E0 }$ o" R+ W' TA:Parstock 基本日常最低库存, i4 {; d" a( l* q
/ n$ ]8 T& a) `, C1 \6 S6 v- B% Q
41.Which of the following abbreviations is used to describe the proper rotation of stock?$ d2 l$ K3 M" h8 X, W6 m: z
下面那个缩写是用来表明正常库存流程?
) `8 [* ]7 s6 n! Z, J* A% ~5 cA:FIFO=FIRST IN FIRST OUT 先进先出9 @* M( L' M" F  u. ~9 A% k. h

2 Z# {9 D0 d) T$ D: L$ n4 y; E) m42.Which of the following knives is used to turn vegetables?) ?. `7 Y7 ^7 Z+ r
下面的那把刀是用来打开蔬菜吗?7 {" ]) ^: D/ G, {5 z6 V
A:Bird's beak knife   鸟嘴刀
' P4 ^; B, r% I) m( ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ C5 o9 J; t. X' p0 B% V! y

$ c) [0 y* p9 l2 k2 v43.What is an instant-read thermometer best used for?
6 Y% y) i7 g8 H! N2 V即时读温度计最好用于那方面?7 Y% q; `# r! M1 V
A:Checking the internal temperature of a roast 检查被考物品的内部温度
: s! w; S9 C6 s" j  o3 i. |8 U# B' q; |( r$ f. W" R- X
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 J0 G* a( F; i- M$ I/ i
下列哪些金属材料受热均匀,通常用在铁板而且非常重) G2 j$ B4 J- s1 e0 |* p- _
A:Cast iron 铸铁% @! z' \5 D  K; R

( O& L$ t4 N# Y9 h. \) T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 I! h: h5 ]6 _, {/ |: x
哪件装备下面有一个可移动的碗和一个S形叶片?
9 N+ a4 \8 W+ C' v0 k8 z9 DA:Food processor 食品加工机
$ N3 w1 p+ X& t1 {5 Fhttp://www.google.com.hk/search? ... iw=1263&bih=572# o$ V+ \# c4 R5 C

0 @1 ]7 M9 s% h) `, Z46.Which of the following is not a rule for knife safety?
7 q4 ~: M6 t/ t下列哪项不是用刀的安全规则?
2 Y, j  H. Q! K6 f" eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ }6 s) O( b6 B! D+ o; l' ?( \4 h2 F, A4 V; p) _) s" O1 k( o" Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 O  g3 j, o) O5 a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 m* M0 x0 o! x( b; a1 P/ {- x
A:RondellES
/ @3 x9 p0 ^1 J- |0 S8 H, k. hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# L9 k  u8 v7 b6 w# y: ~; Z* z
7 q. [, ]% B! ~$ R
48.Which of the following is a diced cut used to garnish soups?
# L# {/ `. \* J2 k. u- {. @8 n/ s下列哪项是切成小方块用于汤的装饰?: L9 E  T3 ^0 {% V- p2 M/ k% _. n
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 @, c% L' A: }( p! [2 P4 F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! C5 d" V4 c: T
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!!——
; q) _* D5 n) j7 k. BA:Gaufrette
! c# ?" P$ I  P9 Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& F4 X- L2 X0 i6 [6 n* l4 x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 j; z" q8 ]7 V* d$ w% z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; s. V0 t# F5 v% |" Y

% Y' |7 L! Y* S  O7 q3 _$ g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) |4 y5 J. F8 i+ P; F. b& [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)
& g6 Y( {' s8 |# wA:Cilantro 胡荽叶 香菜8 @' Q0 s7 b8 `# L# ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' j1 F8 _: t% o2 y5 g

' L8 l: ~# m- ]3 h" i* t9 h* L* W- _60.Allspice is made from:# x! d$ Y- N" W2 E& q& k
多香果,  多香果香料是什么
  x* r/ }6 s9 D& Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 G9 X  k! F6 `% y, v) D$ k
A:A dried berry 干浆果
, m4 @7 W1 v3 \/ ?3 W; N6 J# |
61.Which of the following are used to make a sachet d'épices?
' D3 e, J" {! d* l5 k下列哪些是用来做香包德épices?5 V& t9 Q. G. L1 Z8 z; F8 N% C, k
http://www.sachetcatering.com/
' X2 n4 {& U) _- k( j# v! g5 G- qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' e! a6 l! x% M! M; E. D0 f! M! R- K8 @1 s; `* W- \
62.Which of the following condiments are not soy based?
0 W+ x, C" l0 b$ {" _# ]1 K  r下列哪项不是酱油调味品的?
2 B# s* U# O% R; `5 `4 R! qA:Wasabi 日本辣根- S$ u  E& g1 f6 d1 U

" v4 O* F: Q' H( f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) u7 d8 Z  g/ G" @. ~
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:
& _. W; Q2 N* k2 D" c" p# z: i, DA:Pasteurization  巴氏杀菌& a  ?. X  c6 E9 q4 W
# B% s' [% \& h4 `- {
64.Which of the following steps is not the correct procedure for whipping egg whites?
& E* H: f2 x/ ?+ T# j" @7 l下列哪个步骤是不是正确的蛋清搅打程序?
9 _& U* G, O/ a" ZA:Allow to rest before use. 允许休息后方可使用。
( Z' F. e9 z1 h
9 C& |, q; t7 P65.The weight of a large egg is between:一个大鸡蛋重量介于:$ m5 }9 Q9 C# R
A:56g and 63g 56克和63克0 y, W* @4 W$ B1 e2 g
0 L. J+ ^; J2 b) x9 I3 \5 k
66.Evaporated milk is a concentrated milk that is produced by removing
+ F6 V; ]3 ^8 ?5 _炼乳是一种浓缩牛奶 是去除什么做的
8 }5 q" Y( d& qA:60% of the water 60%的水) B/ N1 g7 N. f! S3 h- I3 d
$ ^' n( R8 Y; ]1 z3 x. Z7 J' R
67.A method of cooking that transfers heat through a liquid or gas is:
$ J# Z) v3 M/ v5 J4 A  |$ p一种烹饪方法,通过转移液体或气体是:
5 V3 y/ q  e6 O( Q' Z8 Y7 jA:Convection 对流( G# V. Z; @; b
5 V9 ^% e( o! C2 z  u1 {# L0 |
68.The cooking of starches is known as  烹调的淀粉被称为  V  p* s9 v; f" M  g/ Y
A:Gelatinization 糊化3 D- H1 b( V3 L
1 H- |) c' \- V+ A8 Y0 W3 u/ I& ?# n
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 ]! p* B  E5 l+ R6 A7 V: pA:Braising 烤
' p% g4 M5 U* F; |) z
* F/ V/ z" P' O+ _' y* P3 D- ^$ L6 Q70.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:  X4 T, c$ K, C  u) `
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% L4 m& B; d& N7 X* S( _2 Q2 s3 C6 H  ^
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 a( k, g& }9 Y, E  c( ~; K
A:Fumet 原汁
6 A7 L& o# {# r8 m& l* y1 @" Z0 M; e% A2 S0 H4 n
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9 e; }2 L+ n3 V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, H+ J0 ~5 t9 U1 b4 L3 V* `

6 m7 ]! G! }7 r0 z7 P# T0 N73.Which of the following is a principle not used in stock making?
. {' a* e# K5 @. ?& M3 W; C下列哪一项不是用于制造高汤(低汤)的原则?
$ O8 Z: R, i0 @* X& Y2 S0 S% E4 YA:Start the stock in hot water.开始在热水中操作: Y* s7 S8 h2 g0 R, u
( ^2 V0 N) a( |# r/ ~
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
  Y, l* ^$ u' Z& GA:Remouillage 法语熬汤4 h3 N$ |. R  N0 h
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
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, 2026-1-16 18:49 , Processed in 0.143060 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