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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。
2 j8 }- ]! g" l3 O* j9 b% _; q& S5 y. U1 s' b* w
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。+ X+ j/ V0 [, T, M% ], H
另外,我还会找一些资料方便大家学习。
大型搬家
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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& ]0 a) v# n* H9 ~/ w, l
1.Which of the following methods should be used to determine doneness in a New York steak?6 p+ F% u8 D7 S) Z( V
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)& C9 {! K! L7 G, n4 x0 t: ~
A: pressure touch. 压力触摸$ ]( c6 S- }. r
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ c0 P$ {: M+ w  Q
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* y) J: b' d" v7 q- z2 D) n
A: acid  食用酸' m2 x0 w7 n# H  G) E5 |/ s+ D
3.Vegetables are major sources of which of the following nutrients?
: s2 u& g4 K1 _1 C7 p* C蔬菜中包含的主要营养有哪些4 K. q3 R7 l6 h' E. y) C  R
A:vitamins and minerals. 维生素和矿物质。
+ i4 C* o# D& p& @" y4.Cauliflower is commonly served with1 r6 L' l$ l% a9 t: A) |$ z
花椰菜(菜花)最常见和那种酱汁搭配
% T) i2 f/ y. k6 |+ c  l% D' pA:Mornay sauce. 奶油蛋黄沙司
7 W: s" n" ?" D& [: I) T5.Which combinations of products are found in pie dough?
  X2 X8 r9 O% e( X! s6 M& E下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- ^% ?& F+ A* Q* A* T! S
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 R0 T; }( h) c/ u2 I' C6The French term for mussels is 法国语青口(海红)叫什么
. `6 R" N& D( H& AA:moules.法语青口,海红7 A: W5 V' }) a0 m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! D7 c7 i! q. A9 v4 u( dA:faintly fishy. 稍微有点似鱼味; g+ z: c0 p, N9 M$ A  e) R
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 C$ E8 N2 C! o" I6 l6 a0 o
A:2 days. 2天
# Q* b6 ?6 W4 X9.What are the principle ingredients in ratatouille?
9 Y* _; E- [4 i+ b+ R炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" I) s9 D* j, v0 J* FA:Zucchini, eggplant, green peppers, onions and tomatoes1 l% Q/ F; ^1 z" @7 L) B
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: ^3 f% _. q- Y$ T+ i" Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 n5 b0 L6 j( A! r9 N4 y
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 A2 n$ L7 {+ G& e# G5 h大批量烹煮食物要在20到30分钟内
$ o5 Y) `0 ~9 @, t11.What person has the authority to issue a Health Permit?
' O, {) ^9 y8 k# d4 E谁有资格颁发健康证(卫生证)。
/ J, O6 a: f  B" M& G6 i, \A:Medical Health Officer.
6 @% H* j0 o; O( I医疗卫生官员。
; |* k3 X! e0 w12.For what period of time is the health permit valid?
1 S& {7 ~/ J9 P* {健康证的有效时间是多久?3 u) e9 q& e6 G, q9 b1 u2 R
A:12 months.12个月
  b1 s7 j4 U. W6 w4 h13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# a% f+ `& ]! m# U% S  O2 ]在食物和饮料准备区,通风系统换气的标准时什么
0 x) X1 J" F. u# C5 \  c2 TA:08 times each hour. 每小时8次
: O# Q& d" L% g+ b  `14。The minimum temperature for manual dishwashing in the wash sink is
+ z% \9 `0 l+ H+ o手工洗碗,洗碗池的水温最低多少度?
$ c. J# D( i7 t8 w" \5 W6 H* i/ iA:110 degrees F (43 degrees C). 43度9 F; J8 v4 m; J
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% ~0 k( _5 x" y2 y) @
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 G8 P* c3 _+ O9 |
A:180 degrees F (82 degrees C).  82度
' L8 h) V; P* I, }7 G5 W. ]9 ^16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! `  i# c& }) y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 {, f/ ~9 x6 K2 rA:en papillote.  法语自己理解. V5 L2 }) ]) T. c6 @
17。Wing or Club is considered a# l; Y- n- F0 F
翼和CLUB 被看做是一种...
  Q0 T" A" Y% Z0 \1 SA:Bone- In Cut     带骨切
# C% g; [2 i4 \( f18。New York is considered a   纽约牛扒被看做是一种7 c: a) m2 V+ v1 y0 C+ \+ `
A:Boneless Cut     无骨切
, N- Q+ i- o0 V+ B; z7 F0 e2 v19.In general, a court bouillon for freshwater fish will contain2 Q& @4 V% {6 }4 @/ x5 ?( G+ R
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7 A0 _6 ~1 T; U% i& w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 S+ U3 P  C, D' C& N和做海水鱼同样数量的调味料和香料) W  q0 r* T$ K3 \& Y) p9 I: \
20.Anise is very similar in flavor and appearance to
& I0 t: Q9 b# u八角和下面的那种原料有相同的味道3 ~! [& w% Y0 J! n
A:fennel  茴香7 g$ O+ V- O# H) S7 Y9 o# g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( T" I  [! A  ^7 d. Y2 c下面那种原料更像大葱且有平面的叶子
  {5 s8 q; r- S. }* P3 NA LEEKS  似蒜葱 (这边人叫京葱)
8 t6 `& ^! ^' i6 D. W3 x22.Which of the following cutting shapes refers to a small dice
) |; K1 a2 f3 L# S% {8 g( Z9 A下面那种刀切形状指的是很小的粒(末)
/ K) ~9 T( u9 Z& hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。; n: p3 @3 i- h0 P$ U
23.Oil is added to the water for boiling pasta in order to4 r: F: g; o2 V. p/ m
向煮沸的pasta (意大利空心粉 )中加油是为了
( Z& l6 g3 G0 YA:prevent the pasta from sticking and to minimize foaming action.$ H% E4 v5 P8 {' I; F* O; I
防止面条黏合并降低发泡。- b( ]+ k" V8 d# B- |
24.Which pasta dish features pine nuts and basil?
9 ]* d+ e- @$ x: P5 L9 e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 g: B; U  I" W/ r( U& `+ QA:Pesto.一种绿色的意大利面酱
0 X! e8 Y0 ]! Y4 g) \http://www.tianya.cn/techforum/content/96/563836.shtml: |$ N! x( s* ^/ |6 J/ z
9 [% ~; D. L2 B+ x
25.Which of the following is a spring vegetable similar to spinach?/ X. b8 k& w) X9 ]; E/ E
下列哪项是一个春天的蔬菜类似于菠菜?
0 X; r! |/ N% d6 R+ C$ iA:Sorrel. 酢浆草。
, j8 i1 ^( G5 X% s- b+ u5 a8 G( Ahttp://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
理袁律师事务所
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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:; l( l% |/ a% C1 Z% \5 z
哪位厨师最早带来高水准浮夸的美食
* K( z/ f5 v; B- BAAntonin Carême 人名 安东尼·卡罗美! W' H% n1 G8 m% J" P, A- S

8 K9 W: ], ~3 }) v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 @8 q( b  z; @0 ?8 G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 L& k" n9 L' u+ U5 A1 @A:Cast-iron stoves         壁炉
- w% }4 `/ S2 i+ }http://www.usstove.com/products.php?id=65 E" s1 S. Z) f& Q# a, t' E9 I8 F

% J% J. M5 N, r+ }# h28.The French term used to describe the roundsman, or swing cook, is:
/ Z  G7 Y4 i  A) t法国术语,用来描述roundsman,或摇摆厨师是:
$ k9 d1 O; S: T3 {A:Tournant   图尔南3 t5 C+ D: m# e8 [) u

- z, O  H. s( P; O" R3 ?29.Another term for the wine steward is:
+ P! v5 X2 ^% @6 V1 A% B7 y' j4 \葡萄酒侍酒师的另一个术语是:% v: K, _% U; g/ D8 D2 i
A: Sommelier 侍酒师) o# j& {- l2 g
; {6 W: }  q  s. D# S9 b! J  a9 h
30.Molds, yeasts and fungi are examples of a:$ S# W$ M% k$ S  l& [- ~) x
霉菌,酵母菌和真菌是一个神马例子9 G( e8 j1 t- V3 f& q
A:Biological hazard 生物危害
8 F! M& Y; n- o) R
7 z1 n6 G5 n9 }; b6 J9 i3 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 E" a, v: m& g' ~
根据加拿大食品检验局,食品的危险温度区在多少之间:
! O6 Q" N# S4 P8 |0 k% N4 yA:40° and 140°F (4–60°C)     4-60度) Q+ r$ y* L3 J9 @0 I
% e. t* y' J2 d2 V( w
32.All bacteria need the following for survival:( e9 }' O* I0 K/ h+ D4 d0 ?
所有细菌生存需要以下哪些内容:
4 k% w1 G! n+ V/ e$ [2 x5 f8 OA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 v' p; L, |4 e; W$ i2 e- @8 e+ E' Z
33.Which of the following correctly represent critical control points in a HACCP system?; x- i; \7 T7 k) S" J7 Q( D
以下哪项正确表示了HACCP体系的关键控制点?, k% t' g4 Z, R# d1 U% L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , y3 S0 ^( H; Z  O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ g' X3 I- a1 q

. m' v% x' a: N5 i" p# K. f, V- r34.Which of the following is not an example of a carbohydrate?2 m- z2 i9 l0 C2 H
下列哪一个不是碳水化合物的例子?
" U8 \1 X' K/ W4 I, V4 [A:Essential nutrients 必需的营养物质# d. {/ a2 M8 d, A% I! a0 i
( M. i& h9 i9 {9 b& Q+ c
35.The process by which a liquid fat is made solid is called:) f0 C/ w' o6 X  W( ]; V' W
液体脂肪做成固体这个过程叫什么
/ _; T1 a. Y9 K5 w: RA:Hydrogenation  氢化
- h% ?$ g- \1 U, F) W6 w2 V+ t
4 V& A; D0 i9 }  B36.Which of the following is not an example of a fat substitute?
! J0 M1 e: U8 n* J1 @下列哪项不是脂肪替代品的一个例子8 R! p+ r+ p0 w) }
A:Acesulfame K  安赛蜜K表' l! _9 T- R: {( g$ o

5 ~" m. I4 V+ k' S, I% S9 ~37.Health Canada requires that a product labelled "fat free" contain:
# f/ E' u7 H  p8 p加拿大卫生部要求的产品标有“不含脂肪“包括:
! ~0 g1 z1 ?% k8 Z6 c" wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* N) r" s/ i' n. b+ p! ~
# Y) h  ?- o3 ]7 {" a38.Which of the following is not a problem associated with converting recipes?
& K: U! Y/ S! p2 K' _下列哪项是不相关联的转换配方问题?9 |$ ]/ b' s, C2 O: [, ^
A:Unit cost 单位成本
7 D2 d# R0 D9 _: Q
; M6 m9 X9 P& F: K39.The condition or cost of an item as it is purchased from the supplier is called:2 g% G; ~) m% ~
从供应商采购的物品的品质或成本叫什么& m$ c# H4 g. R! z
A:As-purchased cost 购买的费用* ]9 y. s% ]( ^1 d5 ~. N

2 N; |$ s1 b* T1 l, Q5 @40.The amount of stock necessary to cover operating needs between deliveries is known as:$ o" z$ U% X! r( s5 Q1 q. ~1 l# Q
在新货到来之前用于日常所求的必要库存量叫什么6 R  i. x+ M# g/ k2 ~
A:Parstock 基本日常最低库存5 Y4 O/ g! F. Z

( k7 t7 ]/ |9 V41.Which of the following abbreviations is used to describe the proper rotation of stock?
% X; |7 U+ ^. e* t下面那个缩写是用来表明正常库存流程?
+ N. J& C/ [  K3 F9 vA:FIFO=FIRST IN FIRST OUT 先进先出6 G5 ]( W& `+ s. N* a/ x

$ ?% n# y: q" X8 O42.Which of the following knives is used to turn vegetables?
7 _0 a- F( ]) g$ p下面的那把刀是用来打开蔬菜吗?+ r; t9 f. i% j7 S
A:Bird's beak knife   鸟嘴刀0 N) h+ b* u( ~% E: M+ N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& g- [  ^/ E. h% A2 n5 W  V3 p" r% N) |* F) w) N' v( E
43.What is an instant-read thermometer best used for?& m4 J# ~( b6 p  E# i- ~
即时读温度计最好用于那方面?9 ]! _0 K; Q$ s3 }
A:Checking the internal temperature of a roast 检查被考物品的内部温度! P! j  E8 ~0 G, H

' @1 T9 ]4 U5 y& G9 F, }% N( |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' ?  f8 M/ L$ O下列哪些金属材料受热均匀,通常用在铁板而且非常重  m* i5 j) W2 i$ I
A:Cast iron 铸铁( C3 c. x3 l. p
2 x; U2 [* C2 B6 K: S. U; y$ s
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ P: H+ ^. `/ |哪件装备下面有一个可移动的碗和一个S形叶片?
5 E1 ^' e1 A9 ?2 m; TA:Food processor 食品加工机
' O$ _: s, d. ghttp://www.google.com.hk/search? ... iw=1263&bih=572
" O' o, @9 H. @- @! t& G( A9 L7 i9 D. q3 C$ T/ Q9 Z- ?, }& V  ?  W
46.Which of the following is not a rule for knife safety?
1 C( b3 h' g! o$ V/ w/ L下列哪项不是用刀的安全规则?% P7 x1 ?6 O& F% Z6 h$ _* _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- K! ]7 y) M, V- Q% |

4 T1 B" M( N1 b4 V: E7 Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* W5 E' J; T0 G% j8 _/ ~( `! d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 F0 x: r+ x6 r2 i8 Y1 [A:RondellES
' \: D  G. a% a% m* Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( n6 L) ^# D& s* I  n7 n1 G. w4 e2 D) P5 g5 D) W+ D
48.Which of the following is a diced cut used to garnish soups?9 x" R4 R: [! [7 n- \& `
下列哪项是切成小方块用于汤的装饰?' K0 a, B  M! n! i' T  z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. O- W& \& B+ l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. ^6 k) P. e- d4 j9 G/ M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!!——
" _  L2 K& z" s. V( T  [! ~6 e) MA:Gaufrette & o: J1 z3 |. z. z6 I7 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: ~' r4 \! @$ p) ]9 I% cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 h+ t, q, d; }9 I" S  f) Z( ]- DGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 ~/ N1 g/ M4 _- `* W  ~( C8 T! o& q, ?! ?
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; ^) E0 d/ x9 N, s9 S$ J  e6 ^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)7 n! e8 q+ p2 ~0 i8 _+ B
A:Cilantro 胡荽叶 香菜, \2 |5 {+ X$ |8 m9 v1 y: X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 R' u$ h5 I5 z! N5 g2 h0 X. j: |; `
# e: J; e# \8 |% E9 U
60.Allspice is made from:' x! m  [& E  r* d7 b( M* F* `
多香果,  多香果香料是什么2 v1 ]) i( z. u* {0 U. h# E% R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 Z8 ?# O/ Y% @: S+ U- W6 m
A:A dried berry 干浆果8 T9 c0 ]' [! b+ g& r

: T2 o1 d$ F2 m61.Which of the following are used to make a sachet d'épices?( A0 O. u9 C9 H
下列哪些是用来做香包德épices?
- r- ^0 v! o3 i  N. A% ?. x: Shttp://www.sachetcatering.com/
- G0 ~% ^% v& z) O% mA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 q  D# L6 N6 t7 X0 _! |0 G7 {
0 l: D( N6 T7 ?$ `) w# I$ |7 [4 J
62.Which of the following condiments are not soy based?
% `+ x9 R  R0 }下列哪项不是酱油调味品的?
7 R8 A1 G" W! n$ z! I# OA:Wasabi 日本辣根& y! A, S+ D9 @  h8 g8 I/ e5 n
; C) e/ t8 U: r$ L+ L
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 x4 N. ?% G) s% W( A8 B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:
, v6 h! O! p+ _' `( |/ F" x6 F) |A:Pasteurization  巴氏杀菌
8 Z4 o" Z% m9 v" t: J5 @$ W
% A7 c# }/ }0 q' e. L) _1 Y8 J64.Which of the following steps is not the correct procedure for whipping egg whites?
1 v" V8 R- X3 ]) _; u: c( S下列哪个步骤是不是正确的蛋清搅打程序?
8 C/ }. @; T7 u& V) VA:Allow to rest before use. 允许休息后方可使用。+ n# A. f9 e+ p  r) @5 P) N- L
2 _" x* k- X" w
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# ?- Y. b/ O; c7 n& \7 d1 \2 eA:56g and 63g 56克和63克+ P4 @* {$ w$ `" s6 q

" ]$ Z- D6 `- f66.Evaporated milk is a concentrated milk that is produced by removing
$ }% W4 a8 e) r" v! M; n& A炼乳是一种浓缩牛奶 是去除什么做的
8 q; \; O0 L2 R$ h) t: r6 |+ {A:60% of the water 60%的水1 Q, s- ?0 [$ }3 Q
9 q/ n8 k" t( `. U$ @
67.A method of cooking that transfers heat through a liquid or gas is:
% m! ]& h2 v; L* u6 }! U9 r) p一种烹饪方法,通过转移液体或气体是:
9 H6 }- j- x. rA:Convection 对流
2 \  b# ?' O- N7 \) J; }5 z. K8 k3 C1 u  ?/ T5 u( f
68.The cooking of starches is known as  烹调的淀粉被称为
/ I5 J2 A! z0 u( NA:Gelatinization 糊化
& A# F7 y, H6 q) T: ^
: s1 N9 m* G; R8 P! t1 K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" I' w  {5 n6 h4 Z, ~
A:Braising 烤  w1 U% }6 v) q  s/ ~3 o( c

% \1 Z0 G, [0 O/ n70.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:+ l  t2 d9 Q4 M- V; p" J
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
1 E& p% j( `, _4 p- N
! c  O1 w* J  c! K& P71.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
. k5 j: [1 K# G' \5 K. MA:Fumet 原汁
0 S7 t- Z6 q. [  B' C5 R8 n/ c
1 K$ C2 W* M% I  r& h$ w; Q- f+ F72.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
2 Y3 |$ Z; \$ _, F' WA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  _. M, w" p5 v& K6 N- p- e7 N8 M% M4 Y" Y' Y! f" ]8 `) m4 @
73.Which of the following is a principle not used in stock making?6 U( Z" U# D4 e: @
下列哪一项不是用于制造高汤(低汤)的原则?
& Q! c( u9 @" s% Q' lA:Start the stock in hot water.开始在热水中操作- \$ Q% H6 W9 R5 X' M  W) J

& R* g+ f0 v6 [  ]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
: s$ z% J! s( Q& C& j7 A3 WA:Remouillage 法语熬汤: ^5 M$ }1 Y7 o) @) }
http://www.haibao.cn/blog/post/176242.htm
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