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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。
( Z( G; d/ V8 z+ k4 E  G3 u- Y) I/ I6 p0 h
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。$ r& c: A! x+ U) q% e
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
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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) Q) R& ^, |) L2 h! W0 x' B6 _
1.Which of the following methods should be used to determine doneness in a New York steak?. i; m) m# X6 w; c* x7 j
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)
( U0 b) \4 z" v8 \1 S( XA: pressure touch. 压力触摸
# P2 K5 ]: `, T9 i3 q) h: h' J' v1 r2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 O( V+ o* U7 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6 P: D% |2 v! v; l" }% N4 t
A: acid  食用酸$ M0 K/ C: i" g9 J
3.Vegetables are major sources of which of the following nutrients?
, ~. W! U4 N( g6 B- p蔬菜中包含的主要营养有哪些$ H( Q4 o$ M; e! {) t+ Q
A:vitamins and minerals. 维生素和矿物质。
, Q  R" q1 G  @- s# C4.Cauliflower is commonly served with
; X" Q+ K7 }6 \; ?花椰菜(菜花)最常见和那种酱汁搭配# h( r0 j+ b0 `" X; Y
A:Mornay sauce. 奶油蛋黄沙司; K/ x& r, V7 V/ e; {7 f. V! G
5.Which combinations of products are found in pie dough?
. I- |+ y* y$ 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??)/ }0 U4 l- ~$ l6 S; ?( t
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* \" ?- I, q8 a3 p
6The French term for mussels is 法国语青口(海红)叫什么
$ O3 l) z* L% D( q0 ZA:moules.法语青口,海红% j% b& k/ L8 w. S
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ `3 d4 P( a  P4 G" V
A:faintly fishy. 稍微有点似鱼味
1 j& Y6 P' m0 n. p" S% g8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ G7 ~( O" @' a: y$ z2 ~* V
A:2 days. 2天; \( c3 R1 P4 k1 l7 K; z
9.What are the principle ingredients in ratatouille? ! p( p* y6 k9 |, u9 L1 x
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 l$ D. ^: |) k- X! a
A:Zucchini, eggplant, green peppers, onions and tomatoes
/ g6 k8 I: Q' n2 C" P6 Z5 y! c7 _6 V西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% j! l5 v! K# U. E( m10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; B$ S, p% W# W. z7 J" k8 T
A:cook food in quantities that will be used up within 20 to 30 minutes.
2 z: z: v6 U: _7 l2 F! ^大批量烹煮食物要在20到30分钟内
) r! s5 E3 t! ]' h- K3 J! M* ^11.What person has the authority to issue a Health Permit?
! v7 s- z- O+ u( q: E& ^6 r谁有资格颁发健康证(卫生证)。0 f, M& A. A7 u  n0 }, \0 A0 W
A:Medical Health Officer.! I3 k$ V* g- f6 G
医疗卫生官员。
" M! V+ }; f1 A' ~8 m12.For what period of time is the health permit valid?& `) L5 W( I9 a, ]- M
健康证的有效时间是多久?
5 o1 x8 ]0 B8 r1 H0 A! o1 RA:12 months.12个月9 g/ r, f5 [  i( P& E: V
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 m  U7 b) z7 h% ~在食物和饮料准备区,通风系统换气的标准时什么
/ V  I4 Y* o! f6 `A:08 times each hour. 每小时8次4 K& D; p2 D; }' [/ r5 [) L
14。The minimum temperature for manual dishwashing in the wash sink is. ^) G5 T6 t6 B  G2 e: I3 i
手工洗碗,洗碗池的水温最低多少度?8 ?+ f. G2 B$ S7 k" P
A:110 degrees F (43 degrees C). 43度
3 ^) m/ ^# k2 A1 z9 {' C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- U3 _5 |# V4 R  i; Y; @4 `' l
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 E! w* l- L+ ?1 d: Z3 TA:180 degrees F (82 degrees C).  82度
3 Q) O0 w5 \# `3 l16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 |2 n7 w& I9 |3 i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 H% N! l1 Z$ D; x) i6 YA:en papillote.  法语自己理解
3 D, w# g4 n3 S& l17。Wing or Club is considered a' B, |' e! @9 C! U
翼和CLUB 被看做是一种...
' |3 d1 P# b) }$ ~4 ]; g7 AA:Bone- In Cut     带骨切
9 m; z/ P! Y( {' _+ [18。New York is considered a   纽约牛扒被看做是一种
5 J/ H, P$ Y* sA:Boneless Cut     无骨切; {8 ]2 L# v+ ?! o" }+ P; l; s/ v
19.In general, a court bouillon for freshwater fish will contain
& i- A3 g8 q# q3 N% A4 V" G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
1 ~& g4 U( ?2 e% P4 tA:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 J0 y( a# y! l1 |4 r  u
和做海水鱼同样数量的调味料和香料
" _7 m3 {2 W1 k! V. Q20.Anise is very similar in flavor and appearance to( K! z. Z* y  Z5 V/ s, i5 n
八角和下面的那种原料有相同的味道. c+ X) s0 ^; V
A:fennel  茴香
4 s' z* X  k3 Q0 e4 h21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- h- Y# O# g( g( S6 R: q+ ]8 X  i
下面那种原料更像大葱且有平面的叶子9 b$ U' y% m2 k% D5 b* U1 G" K
A LEEKS  似蒜葱 (这边人叫京葱)0 J2 n  H( k( g4 b9 n$ c
22.Which of the following cutting shapes refers to a small dice
; [) S3 J! h! u: Y8 e5 h6 m+ r. r下面那种刀切形状指的是很小的粒(末)) g' m; i2 g. a! N
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. B9 K3 @: X; S; X8 |
23.Oil is added to the water for boiling pasta in order to( }: M- J- B9 D1 Y6 \
向煮沸的pasta (意大利空心粉 )中加油是为了
. N6 ?! Z- m8 M; m0 G& m7 \8 fA:prevent the pasta from sticking and to minimize foaming action.
3 `5 ?) L" w: E  ~6 N* l) ~防止面条黏合并降低发泡。5 L* U  g: ?# ?# T3 q0 H! R4 O
24.Which pasta dish features pine nuts and basil?' F4 f9 h3 O/ {) h- I
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 V1 S8 }, d  k* W6 f+ T* x' i6 P5 z
A:Pesto.一种绿色的意大利面酱
+ V# T1 G9 u/ a1 o+ z' Vhttp://www.tianya.cn/techforum/content/96/563836.shtml7 q. g& n: J) G# `6 N- a' H9 M

! L, J& k: m. v& @3 t, y: I$ G25.Which of the following is a spring vegetable similar to spinach?
: A, S0 [9 O- h$ ^! G下列哪项是一个春天的蔬菜类似于菠菜?4 i' ~+ \% C2 u
A:Sorrel. 酢浆草。
; U) N/ L0 Y4 k. Z6 ]http://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:  K9 a8 D! b+ Z" m1 m' _
哪位厨师最早带来高水准浮夸的美食& Y" C  {( Z& F: _
AAntonin Carême 人名 安东尼·卡罗美
6 x; G* C2 `5 U  W5 ]& U# ^& [  z# R; G, M/ u# M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( V8 B# v" b+ [' C# B+ j下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' T7 e* g# k; ~5 c8 r  ]A:Cast-iron stoves         壁炉7 ^3 J- @  q% ~9 K2 p  F
http://www.usstove.com/products.php?id=6
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1 {- M! i+ B. Q( B% r28.The French term used to describe the roundsman, or swing cook, is:
; l' P. o3 k$ Y/ _6 U4 X( M! B9 ?法国术语,用来描述roundsman,或摇摆厨师是:
6 \7 E( F' H7 Q0 f$ sA:Tournant   图尔南# [$ @  \, Z5 g" H7 Q! y

( O5 C/ U, X" ^5 L9 A' B% w* c29.Another term for the wine steward is:
, D1 t6 G: y6 _6 g7 G; R葡萄酒侍酒师的另一个术语是:* I+ M2 W6 d5 _; y7 E- f, J
A: Sommelier 侍酒师' C7 `. I9 t/ s$ f; z% _

( h: u) Q* X, F+ i30.Molds, yeasts and fungi are examples of a:2 e6 W6 F5 Q: S; |% ?& e
霉菌,酵母菌和真菌是一个神马例子
  W! j! D# }8 e( J/ LA:Biological hazard 生物危害  i) _, M5 q: ?1 v7 I2 j' ?$ V, u$ h( M
: \: w: x9 w. F
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, q: `/ [+ z" S. b% A0 C% {
根据加拿大食品检验局,食品的危险温度区在多少之间:0 r$ [0 z- P* M5 r* j: s5 P
A:40° and 140°F (4–60°C)     4-60度
$ D6 e, K7 J% Z/ v/ t7 o5 u( `
  F; V* c' r% i$ k32.All bacteria need the following for survival:3 U$ ~4 t4 L; K* H# Z: Y- ?
所有细菌生存需要以下哪些内容:/ l; `  a; ?8 @4 _8 a5 ^) ?
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) t' Z4 e, u- [8 E% V# j2 U! T  v! w

( b* T" Q- [5 c  ?33.Which of the following correctly represent critical control points in a HACCP system?
) i. u( P3 s) ?  F0 r以下哪项正确表示了HACCP体系的关键控制点?
0 k* ~( u' ~" Z! ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 r" k1 }$ `6 g# {食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 u1 V; e0 v/ k7 r8 y) f8 g$ q8 z0 R) U2 M1 }4 ]
34.Which of the following is not an example of a carbohydrate?. Y& }7 m2 P; R" K
下列哪一个不是碳水化合物的例子?' w* ?% L. K/ B; q, B
A:Essential nutrients 必需的营养物质; e* l2 O8 N2 r7 R

  B8 s$ X. Q$ e+ ?+ ?% ?+ J35.The process by which a liquid fat is made solid is called:0 C* |/ e' |8 d
液体脂肪做成固体这个过程叫什么
; a8 N: O$ _8 X' Y9 Q* l0 I" y- WA:Hydrogenation  氢化
" _' v! W4 h/ ?/ Z4 V7 b$ b9 C( ^2 r
36.Which of the following is not an example of a fat substitute?0 F7 H' b! c$ _$ K5 a! p3 t& d
下列哪项不是脂肪替代品的一个例子& m: j0 n7 V. a3 `/ C
A:Acesulfame K  安赛蜜K表' o' {/ c: a. G* P! |

: T6 w- w5 j) a. c$ k. _* a37.Health Canada requires that a product labelled "fat free" contain:% J2 q7 J( A2 M4 K
加拿大卫生部要求的产品标有“不含脂肪“包括:
' U: ?  A! a: \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" j. M( J; Q. L9 l. Q

" O( |5 g; @4 X+ g# x38.Which of the following is not a problem associated with converting recipes?& R; A6 R/ y) z5 X
下列哪项是不相关联的转换配方问题?- r6 s" E4 e) d; I) b" a% p1 @% L
A:Unit cost 单位成本* y5 [- W1 L8 Z

+ V$ k) [( ~7 S" B* J9 K39.The condition or cost of an item as it is purchased from the supplier is called:4 g* I" W, D5 o- N5 n+ _
从供应商采购的物品的品质或成本叫什么, H8 @2 ]7 k, L( _& ^2 c# r0 Z
A:As-purchased cost 购买的费用* T# L2 x3 r7 T6 @& j& V

" Z$ ~7 T/ O) q- q40.The amount of stock necessary to cover operating needs between deliveries is known as:4 A  X/ y: g; _- Y' G1 ~* H9 a
在新货到来之前用于日常所求的必要库存量叫什么
$ C) w: y! Q5 y1 K$ JA:Parstock 基本日常最低库存$ H) w+ v# i0 W
+ z/ z( D" S8 h
41.Which of the following abbreviations is used to describe the proper rotation of stock?  J& @$ F, {5 ]
下面那个缩写是用来表明正常库存流程?
$ U0 j6 W# b" A! X# {" Q9 x6 AA:FIFO=FIRST IN FIRST OUT 先进先出
# j( N% [  @1 l) E) h, X7 l0 j, _  R6 V
42.Which of the following knives is used to turn vegetables?2 \! [2 q1 [2 g4 R4 U. A9 n! Q
下面的那把刀是用来打开蔬菜吗?; e3 |2 V0 |- A0 o  L) g
A:Bird's beak knife   鸟嘴刀
* m/ s+ c2 U+ X2 v6 Y. mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 X/ _6 ^3 ?" N; K43.What is an instant-read thermometer best used for?
/ H  D% w3 J7 Z0 N' P: ~即时读温度计最好用于那方面?7 ^4 U5 F+ b% e( b% p9 H' G
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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9 c$ s; w# b! b( g8 w8 F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; Q# h8 @: s' C- A6 q4 e下列哪些金属材料受热均匀,通常用在铁板而且非常重) ^3 l9 D" [6 F( Q( t  Q+ D9 O% T9 J8 ]
A:Cast iron 铸铁& w8 W  L2 k' j$ z  [9 z3 U
- R! O7 t( g  a" H; ~: ~! k0 Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 q; ~& {# Z6 F/ v7 F
哪件装备下面有一个可移动的碗和一个S形叶片?% R* `$ X1 n& m4 j4 N
A:Food processor 食品加工机
* q$ o6 c6 t: a# `6 Jhttp://www.google.com.hk/search? ... iw=1263&bih=572  n- p0 J2 g3 M. ]( m0 S

2 i- Q. @8 q$ I46.Which of the following is not a rule for knife safety?# {1 |9 P, O1 N0 E9 ]
下列哪项不是用刀的安全规则?/ m2 d1 S+ Y! w" k1 S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, D* n$ L+ {6 S) Q6 T& {4 }( L

$ M: l6 e3 x' y& q. W. U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ X# t3 i$ N- u, P- a2 q8 v% J8 P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 o, }' w8 U8 Q% _4 N0 `  TA:RondellES
. g5 m8 T  f; Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% \) `* ~: O( B' n  N

7 ~! J0 C, i8 S8 r, a48.Which of the following is a diced cut used to garnish soups?
' ?1 V- g, W) ]) G0 C7 i" ?下列哪项是切成小方块用于汤的装饰?
& Z# @4 R  d, y5 R5 `3 q/ gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ H& s3 M: d/ v) N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% @- k: d; `, {
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 j5 @' }  }- z8 r* i& X( V; lA:Gaufrette 2 C6 j. w8 l: e4 m2 [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ f) }6 e# |+ o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# C  Z7 p0 z* {& e& fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( f: g; R& I  }
! `$ I+ ^1 P! B% X5 {9 |2 D
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' q: g3 n2 R# s, Z4 P0 M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% b3 R; S- g8 V: L2 dA:Cilantro 胡荽叶 香菜; n, Z, n. k: N' O" l' C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:( |& G- h! s- B* q6 v
多香果,  多香果香料是什么
6 s) n* a' O9 ~7 s  {! E4 m% w3 fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 H; f3 p6 _( X% o- G: b
A:A dried berry 干浆果
3 I3 n/ w# I+ T! |: D# k  R% Z# v
61.Which of the following are used to make a sachet d'épices?* X+ ^! |% a, l* k* S& B" a% y
下列哪些是用来做香包德épices?
' v1 S" \9 A, b. S1 Mhttp://www.sachetcatering.com/, p5 }) Y- O% p2 ~! [& Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! h( @* x! k: l+ R/ I: A8 ~! e+ D6 G4 c8 N! r. Y; q( F! v
62.Which of the following condiments are not soy based?
/ {9 B- k  N8 ?! l6 K1 ?下列哪项不是酱油调味品的?' `2 c+ H% z/ i& [/ k3 e" S
A:Wasabi 日本辣根4 f6 B6 t. U! J4 y
  S- \- V' \+ [& `& |
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: G/ l& e% P& P+ U. G, H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:
: ?. I. _# G  G! j( M- RA:Pasteurization  巴氏杀菌
( ?7 b# }8 B# `0 Y$ I8 k
0 m# F# J, g# x9 m2 `9 J64.Which of the following steps is not the correct procedure for whipping egg whites?7 z  n( L* u1 Y/ a  V6 x3 E1 U
下列哪个步骤是不是正确的蛋清搅打程序?& l4 q7 \* A- d1 q( S% r+ t
A:Allow to rest before use. 允许休息后方可使用。3 S7 o9 Z: _  e, ^* [$ |; X

: H* A3 E' Y1 q65.The weight of a large egg is between:一个大鸡蛋重量介于:" j2 g  Z: q  l* P+ ~
A:56g and 63g 56克和63克2 J+ H* h  F/ ~
8 f% c4 h# @, s! U
66.Evaporated milk is a concentrated milk that is produced by removing
2 [7 T5 k. F2 d2 {炼乳是一种浓缩牛奶 是去除什么做的5 U# T$ M+ y* K, m
A:60% of the water 60%的水# i. }0 V3 F1 x2 ]9 m* Q2 A
' i9 \- i. u; p) `
67.A method of cooking that transfers heat through a liquid or gas is:& t: L0 p/ |$ K8 g# l
一种烹饪方法,通过转移液体或气体是:5 i4 x/ N7 _, `- @2 M
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
1 h+ e1 i6 t; h3 J& a9 ^& b7 kA:Gelatinization 糊化8 l: v  G0 k" |& z( O: V3 I
! k6 `9 p$ x7 w. f. H
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ K# {+ w0 @5 _3 g9 R) XA:Braising 烤
  c) _: }" P/ V" y  @( u. D+ j' }2 O" X+ `2 s
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:
% a3 y; m- N/ @) y. H  UA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
1 E3 ~, P6 ?0 b5 |: }
: F" I) e! ~2 [! z71.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
% n& e' t! V) R- l6 S: [5 aA:Fumet 原汁- E7 G7 F4 \2 B5 M( K/ }
- }# J% ~% j  g" h. I+ u
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
& X, {* d: V& X; k8 |4 _* TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 m+ J+ D& X6 O' L" \. j8 `& l& T# }7 N) E% F$ }
73.Which of the following is a principle not used in stock making?$ ]9 Q6 B2 i; \: R2 o6 Z3 T* A
下列哪一项不是用于制造高汤(低汤)的原则?
0 c% J8 U0 Y, k1 ?A:Start the stock in hot water.开始在热水中操作0 n2 K( ^: y/ f" q9 O

# u$ i, i) B7 E! |5 a' a  ^; m$ P74.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$ L$ Q- ~& F* Z/ c; T& }" q
A:Remouillage 法语熬汤6 s! D3 N4 ?1 @8 N/ C* [: D
http://www.haibao.cn/blog/post/176242.htm
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