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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。. p" z! u/ Q( ^: t
  `0 M+ W: N: b& }3 q. o' y
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( w: Y( ]& \8 {: Z
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6 h: y6 T" Q/ J
1.Which of the following methods should be used to determine doneness in a New York steak?! q% h; a4 z% F: T( W2 S) z
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)* U" K0 }/ }6 Z+ |' Q1 [
A: pressure touch. 压力触摸
" ?! k) T0 O4 e0 z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) y6 Y5 p- J! F# |
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
% F. ]) L* c+ s. vA: acid  食用酸
! ^' H5 v# F' M4 P1 Y" h  _3.Vegetables are major sources of which of the following nutrients?
- K0 B2 B- S+ D+ N蔬菜中包含的主要营养有哪些$ `3 N! Y. {# I2 z3 Y: d" f7 h
A:vitamins and minerals. 维生素和矿物质。
" `; P1 _7 E" `; @6 P4.Cauliflower is commonly served with
* _3 p( A+ W5 n$ K+ c花椰菜(菜花)最常见和那种酱汁搭配" d, r, L( q  E
A:Mornay sauce. 奶油蛋黄沙司) s+ X& `" g) I. @
5.Which combinations of products are found in pie dough?8 l3 j: I; H  Q; h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! T0 o5 U: n' ^3 ~# p$ F  bA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. R6 V8 i  P2 m5 U0 R$ E- _" y
6The French term for mussels is 法国语青口(海红)叫什么- g2 ]& I0 T8 r8 Y) a
A:moules.法语青口,海红+ i8 u6 j: _9 O! i, a" _0 j
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  U' t, c4 w9 Y; SA:faintly fishy. 稍微有点似鱼味" f# J' W. m* l" Y: M
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) d( H8 F% h5 q- ~7 IA:2 days. 2天
9 ]1 d2 c9 U5 O$ T9.What are the principle ingredients in ratatouille?
: s/ a  ]3 @3 Y- A, U* T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). B. i4 G8 r; e6 i( h) L8 k$ T" _
A:Zucchini, eggplant, green peppers, onions and tomatoes
) {% E. [4 s& a西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 `, O6 x& p0 L
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! `8 ~0 z8 w8 i! @- y6 F
A:cook food in quantities that will be used up within 20 to 30 minutes.) ^4 X/ p" r2 c% f& C* V4 l. t8 b
大批量烹煮食物要在20到30分钟内
( H, G, N" T! t4 v; k1 d% \11.What person has the authority to issue a Health Permit?4 ]% H) u' @. R! b. I
谁有资格颁发健康证(卫生证)。4 R. e  f5 k" i7 _
A:Medical Health Officer.
! h; F3 `, r+ ^6 S1 y  @. \医疗卫生官员。
% R1 G/ y8 d3 l7 v) E12.For what period of time is the health permit valid?1 j6 J, X, m( U- T5 L9 f" R+ ?3 E
健康证的有效时间是多久?
$ I8 m1 K$ f8 q' D# c1 t  nA:12 months.12个月
3 @* O- a  x5 e; q13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 t( I+ T& h- _/ H. z' _
在食物和饮料准备区,通风系统换气的标准时什么3 G+ G  [( y1 W! A
A:08 times each hour. 每小时8次' V8 l/ G5 Z4 p1 B- a) D) k
14。The minimum temperature for manual dishwashing in the wash sink is
: f2 [' ?" D! m% |! G手工洗碗,洗碗池的水温最低多少度?* @- a" B2 N! \; \# z7 i/ z* w
A:110 degrees F (43 degrees C). 43度- b+ Q0 z+ t5 T( R% g% l  E3 n
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. l3 Z/ V6 f  I9 i$ h0 e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 k0 ]9 f6 Q6 M; R5 a3 {4 cA:180 degrees F (82 degrees C).  82度& b( b4 s/ ?3 J/ x% P  w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; U( \6 y6 s( o# |( `+ W. s
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 V: v# B" r/ N3 Y- p  d+ [3 f# lA:en papillote.  法语自己理解
% M& Y& L, Y6 c: \17。Wing or Club is considered a
9 z8 l% a2 f4 z$ a, C翼和CLUB 被看做是一种..., F( k! k: N/ P6 @" k. e" B9 W
A:Bone- In Cut     带骨切: B8 |: D& U1 g' w4 {9 u/ h( G
18。New York is considered a   纽约牛扒被看做是一种1 H3 l# q: O, B5 F: H1 i% k1 `8 w0 b
A:Boneless Cut     无骨切
* C% r# d2 R! v, {) N9 a19.In general, a court bouillon for freshwater fish will contain
8 a" G1 `- ?0 n& z% j. N, 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7 n, ~; [' j0 Z) w1 x; g6 `' }0 s
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  g! _1 n% u! x; R  Z6 C# h* h: g和做海水鱼同样数量的调味料和香料5 G* C. i2 K3 \3 J
20.Anise is very similar in flavor and appearance to9 z2 ]2 G3 l" E' a; l
八角和下面的那种原料有相同的味道
! k# \" m8 e5 hA:fennel  茴香
8 p3 N. X) `% X; u0 I% I21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& a2 |0 s8 I6 z1 G% N; W2 d
下面那种原料更像大葱且有平面的叶子
" u. Z  Z* v2 `1 q( {9 CA LEEKS  似蒜葱 (这边人叫京葱)
! k4 _! c: I; v4 y8 Z- k( t22.Which of the following cutting shapes refers to a small dice
3 C' b/ ?; |% c/ I" d2 j5 q3 j下面那种刀切形状指的是很小的粒(末)  p8 ?  S7 X8 U" P+ U2 A
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 u& q4 I4 E# r5 @8 k0 o23.Oil is added to the water for boiling pasta in order to
$ J3 J& D7 h# A! V0 j2 ?5 o$ A向煮沸的pasta (意大利空心粉 )中加油是为了$ j% e/ u& d8 z
A:prevent the pasta from sticking and to minimize foaming action.: E2 f, W# I0 ?
防止面条黏合并降低发泡。  j8 I, C/ X/ V4 s; n  ]
24.Which pasta dish features pine nuts and basil?$ z0 k+ e2 H5 ]# y) m
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 c! [! B' T( w) E/ l5 I8 [$ O& F' N
A:Pesto.一种绿色的意大利面酱
6 P! f" R- u! Z7 z0 Yhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
" O' K' \: d6 `- j! d' V下列哪项是一个春天的蔬菜类似于菠菜?: y5 i+ j$ x! R& b4 R
A:Sorrel. 酢浆草。9 X/ F2 l6 N7 v. P% O* u/ w  ]$ ?
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?
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:/ q9 D: h# T$ z
哪位厨师最早带来高水准浮夸的美食
+ d; s" i/ I- w' G9 [( H" c  B! PAAntonin Carême 人名 安东尼·卡罗美, P' F- V2 J2 Y; g. F

  P' H* J& L4 O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) {5 P# \% T+ h( u6 ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" @" E( u& w( S3 y$ d
A:Cast-iron stoves         壁炉5 V6 p; K. z3 _2 C! @
http://www.usstove.com/products.php?id=6
2 i0 ]0 R1 l: H1 F5 K( f* U; }
28.The French term used to describe the roundsman, or swing cook, is:
9 X( J" M5 y, f6 C- s2 b  N3 ^法国术语,用来描述roundsman,或摇摆厨师是:# y0 L& {" L2 k7 v9 ^& V
A:Tournant   图尔南
5 p+ E  _3 m# C- B3 [3 F8 |3 U
8 }- T: ~# @! x4 k* Y6 a7 |29.Another term for the wine steward is:: k/ r1 j. Y* Q! }$ j& u. `" t
葡萄酒侍酒师的另一个术语是:
7 r$ p, D+ Q  r  ^A: Sommelier 侍酒师
4 d! U4 S* N- p4 p1 V2 `' z9 M1 O9 g% Y# [( y
30.Molds, yeasts and fungi are examples of a:
. {$ b" j+ e1 G% A2 n( @$ z0 B霉菌,酵母菌和真菌是一个神马例子8 e( b! ?: H8 k0 q; r
A:Biological hazard 生物危害
9 r# B" [6 @" n4 k" k: W; a1 x, g
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# b; A, q) ]* [1 Z$ G1 @( H
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 n" D% B% p6 a9 v# [A:40° and 140°F (4–60°C)     4-60度8 o0 h2 x9 ?, H: U6 G0 F% U  R
4 l* ^$ b2 K# n& U7 @# T9 m
32.All bacteria need the following for survival:' H  g$ o. v( s4 U
所有细菌生存需要以下哪些内容:5 \6 d+ \5 V) @2 u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) ~9 D8 o+ J3 S! X0 T- k1 E) K1 B$ Z+ Z" Q* u, E
33.Which of the following correctly represent critical control points in a HACCP system?
1 _$ f5 N0 s+ p; o! l) }以下哪项正确表示了HACCP体系的关键控制点?& u- n' ]6 z( i) [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* W/ t6 R4 U6 [3 c! u- v+ c食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 e* G* v; y, b0 C2 \
' s0 V1 |+ y& T: R3 ], A( d9 k+ k
34.Which of the following is not an example of a carbohydrate?
) Q# P- M* I, f- a6 n9 Y+ Z下列哪一个不是碳水化合物的例子?
$ V  X+ z! P- [8 q$ t! d: |8 EA:Essential nutrients 必需的营养物质
* G- e! K1 F  P
( b2 ~) x) H- u% K35.The process by which a liquid fat is made solid is called:
9 O# V. n7 S6 U/ {液体脂肪做成固体这个过程叫什么8 U$ W- A/ D0 U- R% Z8 x+ O
A:Hydrogenation  氢化
/ W) z' s3 S0 I2 ?1 ]+ M# I
$ H, E- i6 F% u# k36.Which of the following is not an example of a fat substitute?
: I+ R8 S4 V9 E下列哪项不是脂肪替代品的一个例子
4 n& W: P& U$ ~& h* CA:Acesulfame K  安赛蜜K表
; D& H5 I. z2 e$ P$ O1 G6 M
5 y  @+ O: f, s- V$ q37.Health Canada requires that a product labelled "fat free" contain:$ N$ ?) X5 R4 V7 ~$ l9 B5 G
加拿大卫生部要求的产品标有“不含脂肪“包括:$ @$ E& }8 T/ q- L. B0 I& A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" S2 q% h, m% x3 M) F0 C0 C) h. O, X: I# D
38.Which of the following is not a problem associated with converting recipes?8 }9 M( `3 n$ k; i) v9 G
下列哪项是不相关联的转换配方问题?
; t( d! ?( y3 n$ b: RA:Unit cost 单位成本
  |/ d; |' H2 P( C2 \, d* _  E& N9 Y: P2 G( @8 H" O+ p
39.The condition or cost of an item as it is purchased from the supplier is called:
" Y) {, ?. Y1 Y; ]从供应商采购的物品的品质或成本叫什么$ \" @8 _5 p, c1 K
A:As-purchased cost 购买的费用2 A4 X0 _( q# c, d  J% g
' C/ x; E2 H! L& ?
40.The amount of stock necessary to cover operating needs between deliveries is known as:) r% ?. c, Y0 k
在新货到来之前用于日常所求的必要库存量叫什么) _% V( b  e- L8 p) k1 ~% T
A:Parstock 基本日常最低库存
5 r$ j3 V) t! Y
0 y5 h- p% f, D( |41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 y& c' u1 A/ {) V下面那个缩写是用来表明正常库存流程?  `" z) V4 x( I1 M1 s
A:FIFO=FIRST IN FIRST OUT 先进先出$ B' f) c' k, h

2 v2 N+ L  u8 z9 x& N2 O; Y42.Which of the following knives is used to turn vegetables?: x4 D* D+ M, E; o. }
下面的那把刀是用来打开蔬菜吗?
" u* I9 Y1 p; h% u* k; kA:Bird's beak knife   鸟嘴刀/ b/ E  T/ j; G- Q7 ?. w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 {) T+ Y  \; g* r  ?8 Z
8 Y1 q7 T; u; V& V# h% s
43.What is an instant-read thermometer best used for?
5 u, l7 z/ B, o: _即时读温度计最好用于那方面?" t2 _6 b3 ]; o* c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 i4 o% H2 ]0 [# A% |, W9 Y6 R; N; D8 t- n( p* s2 o0 Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. b# X' G! C5 s- i0 f; z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' Q9 h! o( \  k$ E" CA:Cast iron 铸铁
! N) i' T5 o, [. T6 a1 Z
1 V$ V' D: ?. L4 G' s# y. x& T* g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: V1 w6 ~/ C" S; W
哪件装备下面有一个可移动的碗和一个S形叶片?+ ~) ^. d0 d" I" a
A:Food processor 食品加工机
" ?1 R( W1 ]& R. j3 u  l0 E6 }http://www.google.com.hk/search? ... iw=1263&bih=5724 ^. K1 d  ]* R, e1 H; k
; C5 c1 ^7 \6 S; k
46.Which of the following is not a rule for knife safety?% Z2 O6 E) [2 Q. [; L
下列哪项不是用刀的安全规则?
* S/ P. o' ?0 D7 X, q* k+ EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! A( n9 G* |. E. b  D) O
8 {) W3 r  H8 v6 l& V8 T5 x
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ K0 l0 f5 E1 d2 g+ @4 }  x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" \, I( ]0 r9 K8 F8 _+ x1 c7 J! lA:RondellES
! l5 D/ a9 @8 |+ p: H  uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 m& y- d0 u) {5 p4 n
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48.Which of the following is a diced cut used to garnish soups?9 F$ J9 q' q% }5 M2 t* q
下列哪项是切成小方块用于汤的装饰?* b! `( X. w3 G: t: k7 V" D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 K% s* o% E$ o1 c. l: m* Z. W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: L, X0 w) x! [+ d9 |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!!——1 q$ ]$ M+ r% b
A:Gaufrette 9 J0 S( R; R: T: r0 h' O+ v. t: `% y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- s4 g4 D# T% |( L( q: @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 ^7 F( Z% t+ s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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2 s" k1 U& _" L! X5 ]3 x" r. h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& P7 x; Y& Q) c& 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)
  B& }+ t, }/ M) f7 c2 GA:Cilantro 胡荽叶 香菜. Q  n/ Z. C1 x  B1 X% t( ]8 ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 P3 R( y# I# z7 ^0 n+ N60.Allspice is made from:
9 A* H$ S1 H) ^: K* u, k 多香果,  多香果香料是什么0 X$ M0 u$ l) Q- P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 r" y7 T) v4 C
A:A dried berry 干浆果# P  s0 W2 J  ^. W& N* m

" C" b$ ]0 v# r61.Which of the following are used to make a sachet d'épices?
) w% K# w7 ]- i下列哪些是用来做香包德épices?
2 {, z; n4 S$ b! I$ Xhttp://www.sachetcatering.com/
0 H8 N; e3 z# K7 W" W0 v0 Y  A3 S# AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 a/ D! k3 g% a: A# B" i7 H+ W4 ]/ u- y- E1 Q
62.Which of the following condiments are not soy based?7 ?3 W. p- Y# r1 s& C$ v4 ]& k
下列哪项不是酱油调味品的?
/ }7 Y6 b- H, M+ ~+ r6 rA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. U$ r0 R& E& g* p
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:  ?+ d- \, k2 q* O
A:Pasteurization  巴氏杀菌" |6 [5 l/ f3 n) Y7 h1 _

' N" H" E, I; i) d64.Which of the following steps is not the correct procedure for whipping egg whites?: Q& J0 ?' @1 k7 d1 o8 p
下列哪个步骤是不是正确的蛋清搅打程序?
4 @7 b% h8 ]& Z+ H" dA:Allow to rest before use. 允许休息后方可使用。3 C( G! p( I2 q# M4 B9 u# {/ ?7 B2 _
0 {) u. a$ f+ c/ }8 s
65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ F6 }+ ^6 O, K6 V, IA:56g and 63g 56克和63克0 |9 B, D7 ]$ U6 V. D: h9 ]; G

: B1 B0 A7 F1 S4 T! [' X66.Evaporated milk is a concentrated milk that is produced by removing$ z- y3 U! a; O* a" M$ K$ a
炼乳是一种浓缩牛奶 是去除什么做的/ H9 Q" U9 Z# ]; W( E! x9 z/ _# @
A:60% of the water 60%的水
, z4 j* C: H2 ]7 S
/ ~. k$ K2 s. j9 k) `: H& {67.A method of cooking that transfers heat through a liquid or gas is:) N$ q0 d! }) N  I
一种烹饪方法,通过转移液体或气体是:/ }3 \4 Y9 U7 h6 A! k( q9 J  M
A:Convection 对流" M: j) X7 b& B6 v

) Q% X+ l! ~& W$ U5 v$ V9 Q( a68.The cooking of starches is known as  烹调的淀粉被称为
! s1 H# u+ h4 M! z& e1 KA:Gelatinization 糊化
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! q; q7 N8 B* n" B8 y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, a$ C; V# T) E+ A  x, w
A:Braising 烤" Q/ w/ B! q! [/ o8 c+ J6 O

( E! F8 r  I% L8 p/ h2 g70.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:' K8 G5 `5 l4 f( y5 D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; ]) x' \" F! Z( X8 z: Y! {; j7 {. a3 N
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. O8 f( N# @5 H2 l  @: K
A:Fumet 原汁) d& C0 s! b+ a! f6 O* S. s
4 A3 [  j$ O8 A
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" h# Q# r% f: E4 J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" O5 V1 ~  U) {. w& y& K5 C73.Which of the following is a principle not used in stock making?- P' F9 \7 j  i& d# ?- T' R
下列哪一项不是用于制造高汤(低汤)的原则?
8 U5 Y' {" v6 FA:Start the stock in hot water.开始在热水中操作
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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# C6 b) Q; O1 a8 F8 F
A:Remouillage 法语熬汤
) p7 w& r" f' Z6 d* g6 `% A1 Chttp://www.haibao.cn/blog/post/176242.htm
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