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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。) H5 S$ W9 }9 F3 O

- o$ \+ o0 d# E% l) K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。" h9 _7 b; o% D
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
3 t2 o6 O2 l/ l$ f8 N9 ?* u# J1 }1.Which of the following methods should be used to determine doneness in a New York steak?0 ?: t8 E5 c/ L8 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)
! q1 R: Y# D& U2 Y1 Y1 ]) nA: pressure touch. 压力触摸7 U$ Q% C( g3 x: d( i
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 I4 h- F3 E* |' F  r
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 T( @' {9 x: E; F( c! x2 I1 F
A: acid  食用酸
5 ]$ h" D( ?4 m" ]4 M  @3.Vegetables are major sources of which of the following nutrients?
# q8 l  Z& M( z9 `蔬菜中包含的主要营养有哪些4 U/ D0 o: \! Y$ u
A:vitamins and minerals. 维生素和矿物质。
6 \- Q# Q" F( o# O! M6 S7 N% ~4.Cauliflower is commonly served with
. v8 ^1 C! ?# r6 ?花椰菜(菜花)最常见和那种酱汁搭配# ^5 K% i' c! y& o# R; z
A:Mornay sauce. 奶油蛋黄沙司/ I4 `3 J- O' l: x) ]
5.Which combinations of products are found in pie dough?
: l7 l9 I- ^% ~下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); c8 ^1 M: [& `; {9 @! @$ l, P+ B
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# S# ]3 f( k9 H% ^) p6The French term for mussels is 法国语青口(海红)叫什么
( y4 V0 [! G# K( R/ _# g( R, `* VA:moules.法语青口,海红# }" P9 B# I; b! y1 A: J
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ v5 d) h' p" d, ^# s6 h
A:faintly fishy. 稍微有点似鱼味% y& O5 Q! g: z9 ]2 Y0 M7 V" K0 ?" m
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 P# [( u# t! f8 [: u" i3 z
A:2 days. 2天
" z7 |. {+ c# r9 A* D3 _9.What are the principle ingredients in ratatouille? 7 D' Q' Q) A/ x/ V9 i6 Z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* ?5 Q% Z, H/ y* u% JA:Zucchini, eggplant, green peppers, onions and tomatoes
$ s8 J6 o3 c2 H, k西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 k- U7 c  \7 j  `1 M
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& M/ k  x$ ]9 F
A:cook food in quantities that will be used up within 20 to 30 minutes.* V9 E7 q4 ~  \$ H$ m# _1 J: s
大批量烹煮食物要在20到30分钟内
$ S5 b4 u8 Y- [+ }% n11.What person has the authority to issue a Health Permit?
% P, z4 e1 O' x/ c; i1 ^2 `% C  Z6 T谁有资格颁发健康证(卫生证)。
2 f2 X5 z4 R  `4 l. z8 j. Q4 yA:Medical Health Officer.5 p2 W: S. f. z- W7 P
医疗卫生官员。# U* [: r% y) D2 ]; k* A
12.For what period of time is the health permit valid?
9 l  S5 l9 l' f7 E2 W; O3 X! V4 w健康证的有效时间是多久?' o0 N- [5 a0 k; Q) A- S
A:12 months.12个月
: R! F" i. E; ?) {# ?/ D  D0 w13.In the area where food and drink is prepared, the ventilation system must be able to change the air& g$ f: F: H- E/ g9 F5 U
在食物和饮料准备区,通风系统换气的标准时什么
5 X' f& h& a3 M4 N- u+ v1 j5 |A:08 times each hour. 每小时8次1 ~2 b- ], D/ G5 j0 V
14。The minimum temperature for manual dishwashing in the wash sink is" e9 M; Q4 b- k# j% n$ ]0 p- p
手工洗碗,洗碗池的水温最低多少度?
8 z/ J1 J+ L$ q; xA:110 degrees F (43 degrees C). 43度
6 B& g/ b- z: i6 _15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 v& Y" a8 Y% T! o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! a  x, S) ^0 y( t5 P7 t  j: J
A:180 degrees F (82 degrees C).  82度
- x2 v$ ~5 i1 i9 T1 o" Z) R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& K* {9 |1 P) R. \  N8 j8 N用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& e/ y6 }- m& |) [+ HA:en papillote.  法语自己理解1 y0 e! q7 w- X- u+ L# M
17。Wing or Club is considered a1 J9 @1 g$ D8 ~( m3 a
翼和CLUB 被看做是一种...3 X& E5 v/ T/ c8 ]
A:Bone- In Cut     带骨切: @4 R. q$ R# E$ P
18。New York is considered a   纽约牛扒被看做是一种3 @  E6 I3 _; v: D
A:Boneless Cut     无骨切; I% r% P4 S# r& D# H
19.In general, a court bouillon for freshwater fish will contain
7 d: m8 h& u$ l9 b5 J7 v( E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
9 v% V0 c/ x$ I9 M3 C2 [9 sA:the same amount of seasonings and herbs as a bouillon for saltwater fish., q/ H, b% @8 Y4 P0 l6 B
和做海水鱼同样数量的调味料和香料
& c4 O0 Y0 k5 n% z2 Q7 U+ F. @9 T20.Anise is very similar in flavor and appearance to* U  I% B  l# e& x' V, P
八角和下面的那种原料有相同的味道
) G; a( B' D5 V( \) V3 eA:fennel  茴香
' f7 V) D6 r. ~. u; t# h21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& C2 M1 _0 K0 e% X" H  s0 V下面那种原料更像大葱且有平面的叶子! s. O( v6 U4 V
A LEEKS  似蒜葱 (这边人叫京葱)
; H  w: v: }/ ]2 r  e22.Which of the following cutting shapes refers to a small dice3 k: Z& I$ U; F
下面那种刀切形状指的是很小的粒(末)
) K5 D; L$ {( s& U6 g; H$ g2 ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 m! J5 |/ `0 i23.Oil is added to the water for boiling pasta in order to
$ N/ O2 T# `; ^0 J9 c& b向煮沸的pasta (意大利空心粉 )中加油是为了) E7 ?! G' [1 L9 s
A:prevent the pasta from sticking and to minimize foaming action.% R" v2 [+ ^6 R# C& K9 A. d9 D4 M
防止面条黏合并降低发泡。) _* l0 U6 |6 F% {0 T" ~% H
24.Which pasta dish features pine nuts and basil?
# A/ a% V+ b: \! |下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ z6 d  B8 H. G2 H3 B4 e( p# u' n: TA:Pesto.一种绿色的意大利面酱 6 L( J- [. @7 }7 \+ w0 a5 o
http://www.tianya.cn/techforum/content/96/563836.shtml
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8 n+ z9 u4 n6 `1 u# I25.Which of the following is a spring vegetable similar to spinach?) P2 L) x( g5 Q; G3 e
下列哪项是一个春天的蔬菜类似于菠菜?' D% B6 p6 l0 m/ L7 n
A:Sorrel. 酢浆草。1 V4 I- W8 o$ V9 J$ ?0 r
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:
0 j, O& B& Q! {& o( l哪位厨师最早带来高水准浮夸的美食: h  m4 m7 t3 F3 r
AAntonin Carême 人名 安东尼·卡罗美8 o; e+ ?4 o; K  a9 i. S

  l: w4 J* y9 F. I3 r- |( E; V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& [5 K- N" C3 D4 @0 q" ]1 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 。
3 t8 t# b% N, j" wA:Cast-iron stoves         壁炉
) `& _: O* k8 A5 dhttp://www.usstove.com/products.php?id=6
% J( d. M, s. k) p/ e8 E: u2 [: L* I2 v% K" O6 K! ?
28.The French term used to describe the roundsman, or swing cook, is:& r% P: G0 ?" s! J) @2 T
法国术语,用来描述roundsman,或摇摆厨师是:
1 W2 ~/ Z" k8 o; iA:Tournant   图尔南
7 ?- ]) f+ h$ j  u) [% s3 R# D
, ~3 r+ n9 V; c29.Another term for the wine steward is:% Y  E/ m- @  C# Z9 K
葡萄酒侍酒师的另一个术语是:0 |6 Y6 }  v' [; b
A: Sommelier 侍酒师# v% K- `: Z4 Z! A$ }4 `. b3 m9 i

: P0 e- D2 W2 |2 I30.Molds, yeasts and fungi are examples of a:
  t- w* X/ ~1 Q# X- P! w霉菌,酵母菌和真菌是一个神马例子
& c2 j1 |: Y( z( ^A:Biological hazard 生物危害  z$ z3 @# |. o- P/ g6 w

& T: u2 A- p) [# b) P! R0 c3 b8 l, f& W& g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- p" F0 w. q' `1 r5 M) K" ^根据加拿大食品检验局,食品的危险温度区在多少之间:
1 I0 E' W2 O8 e- p, zA:40° and 140°F (4–60°C)     4-60度
( y7 k0 K! v7 t+ ?/ C8 n3 p
" n. G0 ]# H0 b2 _: c% G- \0 z32.All bacteria need the following for survival:
8 V- U& Q* v! F! i" L* G  n所有细菌生存需要以下哪些内容:
+ R1 @3 n2 r2 hA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' C" y, p! Z# I% F

6 r3 r) T$ C3 r* J( i2 W8 }  k33.Which of the following correctly represent critical control points in a HACCP system?" b6 r- }( K; S* j* ]- I. \
以下哪项正确表示了HACCP体系的关键控制点?# M2 U+ T1 B2 J' I% Y3 C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , J  Y1 }2 C0 b3 _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. D& z) @( A, o+ o# b7 z; _& h% R# y# j& s: ]) W; k
34.Which of the following is not an example of a carbohydrate?
; D9 M+ S/ C, |6 l; X2 V下列哪一个不是碳水化合物的例子?
2 F( `. ?% V( g; }1 P7 r& CA:Essential nutrients 必需的营养物质6 j, D! a' |- K, j4 }4 m, h

7 H' i- C4 G% T0 r' j35.The process by which a liquid fat is made solid is called:# F! A& R5 B. F2 V, F7 ^
液体脂肪做成固体这个过程叫什么+ V7 k- M( K3 s9 d5 ^- c
A:Hydrogenation  氢化. H4 @* q# _1 L
. r2 W! p, B" o! s% q
36.Which of the following is not an example of a fat substitute?
2 `7 s, e' R/ V& @  A下列哪项不是脂肪替代品的一个例子
0 P6 X7 R. X3 a' e2 n+ u9 fA:Acesulfame K  安赛蜜K表
8 A. [/ I  T8 \7 o+ d8 O- H! C' i5 h) X. t& O0 Q1 {5 b
37.Health Canada requires that a product labelled "fat free" contain:. i! b( J: |# h5 u5 l- }
加拿大卫生部要求的产品标有“不含脂肪“包括:6 p8 t: `' ?8 h0 g9 @) V* U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# N' R7 ]; T9 M: X
5 A! _. t2 g8 D8 T% m38.Which of the following is not a problem associated with converting recipes?' R6 c" s! n! k* v
下列哪项是不相关联的转换配方问题?
4 |4 K& G1 B8 T3 s. P# aA:Unit cost 单位成本
- A4 m1 i8 w+ P) ?" i
" ]. U) W& ~# c% i* Z39.The condition or cost of an item as it is purchased from the supplier is called:/ ?1 Q8 Y2 r0 J# ^: e
从供应商采购的物品的品质或成本叫什么
' [  b1 F! Q5 QA:As-purchased cost 购买的费用2 |- g  E9 P/ {' B# w7 ]# q/ S; |
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40.The amount of stock necessary to cover operating needs between deliveries is known as:# [8 @- T2 R4 z- ~
在新货到来之前用于日常所求的必要库存量叫什么
' N2 R5 }" ~% P$ |A:Parstock 基本日常最低库存( o2 J3 `8 n) J% Y3 L7 ]. g
2 C7 @: F7 L& o/ n) t, K- \
41.Which of the following abbreviations is used to describe the proper rotation of stock?* l7 P2 R2 e' n# M
下面那个缩写是用来表明正常库存流程?
% i" [0 {$ X  _: J" t" T3 hA:FIFO=FIRST IN FIRST OUT 先进先出
3 M3 E0 H$ _, ^% [: {
2 I3 J4 q' e3 J- \8 H42.Which of the following knives is used to turn vegetables?
2 X( t1 A" }- M1 `2 c下面的那把刀是用来打开蔬菜吗?# w8 R! y' o, @' ?; l3 G% ~
A:Bird's beak knife   鸟嘴刀
1 v* v+ \" D) Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* }" [0 z, A1 S: y2 A$ Q
& V# i% G! V3 D. x! ]- ~. L
43.What is an instant-read thermometer best used for?$ D" H. s4 C1 p9 Z4 b; Y+ b9 B+ `
即时读温度计最好用于那方面?9 M: o* q0 ]4 u' {
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ S) y% M: K  B' A& [1 o3 n

/ N2 b2 C( H8 C& o% F, g0 ~3 o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  s) g% }! [0 }0 J, Q下列哪些金属材料受热均匀,通常用在铁板而且非常重8 F1 L* u; w: F! I9 L5 R
A:Cast iron 铸铁" g3 d& O  f2 Q# x( F9 D& ]

4 i9 s: y$ L9 n7 E. Q1 |& l' X2 }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) d0 n6 e; F; I8 h
哪件装备下面有一个可移动的碗和一个S形叶片?# r* m4 _9 w! h: i1 o
A:Food processor 食品加工机( z) s5 C7 T0 F* Z& g4 E  Q# i. A' Z
http://www.google.com.hk/search? ... iw=1263&bih=572
7 h" ?4 D) g! ?% D7 ?# c2 c, x, a1 P' Y& x3 Q9 w7 ~
46.Which of the following is not a rule for knife safety?8 S# J$ s2 U* L+ p& P
下列哪项不是用刀的安全规则?
$ u3 r7 N: Z' v6 Q2 \  [. S, \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: m; Y& _  Q/ b# A9 l6 Q; t( h. I( k3 Y- J& f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 Q% [5 T0 m- {) O4 P3 J2 p把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ X6 E6 h$ ?1 E3 q
A:RondellES
  T2 [# `! a! }5 nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% I0 x3 C0 ~+ l9 {* v. S0 ~8 B$ @' C/ ?6 [5 w- r+ S) L3 ]+ L! @2 y
48.Which of the following is a diced cut used to garnish soups?3 {; r9 j- I' e4 o) R
下列哪项是切成小方块用于汤的装饰?4 w8 o& _/ T. |' q+ G9 c
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 ]# X9 R$ `9 r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" U0 ]* Z8 W1 h4 f- T" I5 ^  z8 L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!!——- L) z8 \3 H: v
A:Gaufrette - V/ h& C# I: s0 c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  Z) V( g8 _3 k/ h7 u8 a2 k" |1 Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 p$ P3 Q  ]+ n2 x0 c6 x: ^: vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. }1 ?7 s5 f5 d1 S& d( t" Y0 D! C
' c/ q% c! `" d
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% y% {, F( ?( u9 @( i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)0 m! y% L' O8 s1 X" [/ t# l
A:Cilantro 胡荽叶 香菜
5 c& n' }. N# s7 }9 Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 y4 y- T7 c1 @+ y
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60.Allspice is made from:
1 M$ _# u! ]* }2 g( r# H3 U 多香果,  多香果香料是什么+ g: S- I- ^: h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& b5 t  R% U) d
A:A dried berry 干浆果
% ~5 Z+ o8 S1 s# B) p' A
% ?6 k& e0 R2 b7 l# |& `9 N61.Which of the following are used to make a sachet d'épices?: v% |" \7 x! y9 W
下列哪些是用来做香包德épices?! _: \9 Z9 |- m4 G8 [+ h
http://www.sachetcatering.com/
! |7 X( I0 m% YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; s6 |( p. P* b) ^
% @! W) ]9 S/ h. Z
62.Which of the following condiments are not soy based?( ]1 n/ O5 G0 S. h) ^
下列哪项不是酱油调味品的?
# W2 M. n( m4 z' KA:Wasabi 日本辣根. Q& m1 p+ t5 d) T, l0 a

9 `5 u  K, L, D! u  R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 ^/ W; O' i! M
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:6 o# I! G' N) d, R3 j. w
A:Pasteurization  巴氏杀菌8 R3 J$ I" v: ^

- |) z( S! N( I. {64.Which of the following steps is not the correct procedure for whipping egg whites?
/ q8 U- M& S1 Y' K) L2 C下列哪个步骤是不是正确的蛋清搅打程序?
% C& w1 i4 D- C5 c' WA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:. x2 E/ }% Y+ b* `
A:56g and 63g 56克和63克$ N+ O2 [  Q, ]/ i
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66.Evaporated milk is a concentrated milk that is produced by removing
4 j! a" I8 c. B# n" h  w, S炼乳是一种浓缩牛奶 是去除什么做的' f, K% P2 q% T5 P: n2 [: x: z
A:60% of the water 60%的水. d% q. L* z' c" T; O% f  U) j

- Z# b5 ]6 O) m) a% H( i67.A method of cooking that transfers heat through a liquid or gas is:: `2 x) X" O* }% {/ q8 J
一种烹饪方法,通过转移液体或气体是:1 F" }1 n' r( ]5 ?
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为7 |( h$ F' _0 r  S) ^; w
A:Gelatinization 糊化
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! E+ |4 }& v0 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& F" h" u. ]! h) H6 lA:Braising 烤7 O8 X5 V& _- l, Z; P

4 E& W' X+ P; 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:
: u) M' w2 _: I5 l6 \A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% ]* |; i4 m  s9 z/ e

" T, r* U% h- D71.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
% l5 d2 S/ B6 H/ k0 O2 Y' eA:Fumet 原汁
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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 X6 j/ E7 R, \+ r7 Y" S: A2 e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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3 N2 P  D) b: T0 n+ o73.Which of the following is a principle not used in stock making?% t6 h9 @; z& H
下列哪一项不是用于制造高汤(低汤)的原则?
5 m# @7 [7 G! `& m* zA:Start the stock in hot water.开始在热水中操作; V3 ?$ E, D2 g' F' d
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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
# y/ X  J8 q, X! B: C8 Y. k" C+ e2 KA:Remouillage 法语熬汤  J5 x9 H4 U" N! o7 N
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