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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。$ h0 P0 R6 {$ v, S/ J* _6 [
7 }/ F3 H4 O' W- `1 Y$ H& c4 B
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。
6 `. d- i2 p* p1 k& c' i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
4 @8 {3 S# ?* U2 ?. |1.Which of the following methods should be used to determine doneness in a New York steak?
% l9 |4 m, r) O$ p0 |; m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)
8 b' y) ~% k; {9 g; [0 l, ^A: pressure touch. 压力触摸) L$ S* Q; D, B: n
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 V$ m! k) A$ A- R1 {' 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
6 w# D( E  A$ T1 `3 B" YA: acid  食用酸
$ r1 P2 b$ [( q5 @$ z: \- g3.Vegetables are major sources of which of the following nutrients?6 n" o; w6 R& ^8 d
蔬菜中包含的主要营养有哪些
! h' w; D* ~) ^9 S. h3 ^3 v7 E7 ~A:vitamins and minerals. 维生素和矿物质。
; g$ m2 e# w4 D0 C; R4 L$ w4.Cauliflower is commonly served with( s) v/ u5 k# I/ d
花椰菜(菜花)最常见和那种酱汁搭配
+ ]1 F" Y2 W+ ]/ S; e* N' [' IA:Mornay sauce. 奶油蛋黄沙司
, ^7 U+ F* p9 p, Y9 |5.Which combinations of products are found in pie dough?
6 \2 K* n/ G. L1 B5 o2 o: f) s下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" E* h3 o- x& e( d# h9 kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& _# @9 y: d: Y( Q. J/ W6 d' W& q( [
6The French term for mussels is 法国语青口(海红)叫什么
1 Z# o; a: K0 Z! [7 \& ?4 YA:moules.法语青口,海红
+ f! F; Q2 q$ x: C2 ~7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* a1 h: B; X9 i, |, QA:faintly fishy. 稍微有点似鱼味, t2 Q: P; X* N* v% b$ b
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 t( k& Y  |/ u7 F% b! |- E% @
A:2 days. 2天
. t9 M8 F: ~, l0 C; e, z6 s9.What are the principle ingredients in ratatouille? ) x- G* {- f% C9 i* I
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) f  C4 D2 x8 l" I7 t# ^/ ^/ N
A:Zucchini, eggplant, green peppers, onions and tomatoes! n& V9 Z! D6 [" l. R
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 e( v5 L# m) M& K
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 d+ I7 c3 [! ?. h! FA:cook food in quantities that will be used up within 20 to 30 minutes.  a! n/ d) n5 N- _4 S: V# u
大批量烹煮食物要在20到30分钟内
* t# g! P( Z8 C11.What person has the authority to issue a Health Permit?$ T! w2 t/ [( V1 C& _- r* j
谁有资格颁发健康证(卫生证)。8 U6 K# V7 \2 ^# \
A:Medical Health Officer.
6 T- p  H# X8 J! q医疗卫生官员。
% f9 V2 v  K! K( R: N12.For what period of time is the health permit valid?
+ K  |6 W7 U( ^; M健康证的有效时间是多久?* h; r" R9 D/ F9 q8 G& L' m
A:12 months.12个月) q! S$ D5 `% f- C: n* C- S
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! a" b9 T: m+ q$ ^2 k: R9 T! t在食物和饮料准备区,通风系统换气的标准时什么
9 Q1 \8 x5 K! A0 l# Y2 LA:08 times each hour. 每小时8次
2 S! c; L6 l) T- d14。The minimum temperature for manual dishwashing in the wash sink is" C1 R4 x1 {9 b1 D& O
手工洗碗,洗碗池的水温最低多少度?7 i# E5 O1 J% [/ T# x3 }
A:110 degrees F (43 degrees C). 43度
& c, C" ^& K# f& S" D15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ ?$ f8 E( @& S- q, A( r' [$ A
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 k  K$ _. \# |& U' OA:180 degrees F (82 degrees C).  82度" r$ T+ |4 `3 U) ]0 T8 ?, D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 s7 I8 i$ m8 b7 C+ T: b
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. c* N# f& c+ L' V/ HA:en papillote.  法语自己理解
& U7 E" h* G$ F. H# W- \( ?17。Wing or Club is considered a* x4 b% O* `' K; F8 F$ X
翼和CLUB 被看做是一种...
  q9 h0 l7 z  |! kA:Bone- In Cut     带骨切2 {6 m2 F: `* {" R4 l; g; `
18。New York is considered a   纽约牛扒被看做是一种
8 E3 l2 k* S3 L* b9 FA:Boneless Cut     无骨切: A2 @  J4 J4 V) ^! M
19.In general, a court bouillon for freshwater fish will contain
+ I* @2 _3 O: @7 t3 R2 i9 B: ?3 c" ^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
/ }& m  x. m( n' k3 vA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& {) U9 W& W# k2 t5 S4 [; G2 W和做海水鱼同样数量的调味料和香料
1 \; O1 \  H/ h4 s/ y20.Anise is very similar in flavor and appearance to! u6 f& ~& c' j, t
八角和下面的那种原料有相同的味道  ]. z" e0 }  T, k# ?0 c4 t
A:fennel  茴香
) J, V# k( w* O, F" b' R21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" ~, N  w+ a6 d' W" a+ O- ^4 E下面那种原料更像大葱且有平面的叶子
$ h6 A" B0 [5 x) |$ ^- n9 fA LEEKS  似蒜葱 (这边人叫京葱)9 l! E: L$ g0 w: O" W
22.Which of the following cutting shapes refers to a small dice
' {- P  o) X% c4 p7 R下面那种刀切形状指的是很小的粒(末)
+ }+ N, Q' ~/ {3 ^. H# @A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" \% H' E* }/ v' _23.Oil is added to the water for boiling pasta in order to
; H7 p# c) m7 ], ]向煮沸的pasta (意大利空心粉 )中加油是为了, y! ]$ R: Y# @! [2 ]
A:prevent the pasta from sticking and to minimize foaming action.
2 Z7 h, V0 ^" K. \& |& R, W防止面条黏合并降低发泡。
7 l2 q4 s( F2 r. ~24.Which pasta dish features pine nuts and basil?  v# r! H% u$ n0 h6 i1 ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ t' w% Y  y5 T! gA:Pesto.一种绿色的意大利面酱 , M% W/ R1 [' F  L% m
http://www.tianya.cn/techforum/content/96/563836.shtml5 z' x! E4 {0 ]1 B4 W2 U

! z4 C4 a% M# S, H9 U) z6 \9 J25.Which of the following is a spring vegetable similar to spinach?6 m/ K  j. C: D: W. V
下列哪项是一个春天的蔬菜类似于菠菜?( m9 i/ q; p9 b' G
A:Sorrel. 酢浆草。- @# Y" k9 ]& V4 _, _* D# S
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:
& s; R2 X; Z8 M4 i* h% v" ^+ F哪位厨师最早带来高水准浮夸的美食
0 `* a# |9 G9 ]AAntonin Carême 人名 安东尼·卡罗美9 q8 D+ t+ l! N1 a# m( C0 U: r

0 s/ i) r2 ^/ D5 P0 i% V8 d3 X# ^: q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 Z/ O% n+ c# u4 S5 z6 m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 A! K) E+ z0 O" \9 d: ^A:Cast-iron stoves         壁炉
2 x# G& i, X) l. u" M  Shttp://www.usstove.com/products.php?id=6+ D4 N2 F. U) X4 `) w
+ k( G2 ?2 {8 t& d+ _, S& ^' @3 a
28.The French term used to describe the roundsman, or swing cook, is:2 |: F- z+ g: }1 v3 F* Y' m
法国术语,用来描述roundsman,或摇摆厨师是:
  u$ \% s/ k9 G6 k0 M; \. M3 CA:Tournant   图尔南' Z! S, g8 b" y( r3 T

" F5 v% H* J0 u3 X" Y/ a* ]29.Another term for the wine steward is:0 H9 P6 ]  A" S% f0 C
葡萄酒侍酒师的另一个术语是:
8 k' {+ q$ @4 `% I9 ^0 s7 kA: Sommelier 侍酒师) Z$ a: @" {  W4 \; a3 W4 I

2 h4 [: {8 D2 B: Q- M. n* O  P; W30.Molds, yeasts and fungi are examples of a:
2 e9 R2 _1 s: r+ V! Q5 F霉菌,酵母菌和真菌是一个神马例子3 w; s; F& f  T5 n( c& k. y- i  H
A:Biological hazard 生物危害
( G, }" O. v6 {
4 @8 r$ L1 `9 w$ E4 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( j% |6 l* J5 l3 H7 H; _根据加拿大食品检验局,食品的危险温度区在多少之间:
% g% v- u. y5 n6 i0 D% KA:40° and 140°F (4–60°C)     4-60度
$ F+ k. e: ^- H6 }0 A% f3 w  b: w* O
32.All bacteria need the following for survival:; D9 |- B  @5 g* ~+ R3 K
所有细菌生存需要以下哪些内容:; a9 D# t5 J4 b: c! P7 w, u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) I. s. K  b$ i: l7 M, X( D

. \, P5 ^6 v) R; Y8 n+ D" u% K33.Which of the following correctly represent critical control points in a HACCP system?# q* c$ y/ t! D. l5 _8 G
以下哪项正确表示了HACCP体系的关键控制点?
/ C. ~: n7 z8 U+ `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " Q+ `* {; R1 \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: E' [8 }2 ^$ k& d

: q" w9 m! \5 @2 g: S34.Which of the following is not an example of a carbohydrate?& D1 L  a9 |& i- p9 ?1 b3 C
下列哪一个不是碳水化合物的例子?
' A' r$ R. Y5 RA:Essential nutrients 必需的营养物质, E/ ?8 S2 p2 X! I. @
# f1 ?$ I3 Q' ~7 a/ A
35.The process by which a liquid fat is made solid is called:
( ~7 A% I  l1 w4 n( b液体脂肪做成固体这个过程叫什么1 k) r, a% ]% ?3 F* l( r" |0 P6 A
A:Hydrogenation  氢化' I% i5 u$ I+ T5 j0 P6 ~( R- D

- K1 Y8 F* V$ w  S36.Which of the following is not an example of a fat substitute?0 i4 e$ A& O1 l: m+ Q
下列哪项不是脂肪替代品的一个例子9 K7 X. q( o  }
A:Acesulfame K  安赛蜜K表
- ?! {: z. f2 f, {+ u7 E# y. w: R) H4 n, F* T, n
37.Health Canada requires that a product labelled "fat free" contain:/ g* y# h2 D7 x& i, [! {
加拿大卫生部要求的产品标有“不含脂肪“包括:! A6 p$ |. o6 P4 y! v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. d9 u) U/ z. a- i5 B

- ~0 y- c3 q4 ^" \# K: X# P- B38.Which of the following is not a problem associated with converting recipes?
; D; Y. H, o- L# d+ p' K下列哪项是不相关联的转换配方问题?
( f2 a  z+ }5 WA:Unit cost 单位成本
5 j& ^+ C5 d/ `6 d! M, P; q. d
$ m8 _) ?7 \" I/ `! g9 m39.The condition or cost of an item as it is purchased from the supplier is called:
' ^: i" ]6 Z) @从供应商采购的物品的品质或成本叫什么
' I# T6 t7 w6 d/ @6 B8 \* e4 d8 wA:As-purchased cost 购买的费用/ Q1 _5 j4 T6 e; ^& G0 D; u
' o# N( D" T" j
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 q- @. e" Q3 y! u* @7 s
在新货到来之前用于日常所求的必要库存量叫什么
+ y9 j2 M; U/ ?7 G0 E% P: UA:Parstock 基本日常最低库存& i3 [" ]5 W+ u; o

- c; a' L  \3 C+ h6 X: B) w41.Which of the following abbreviations is used to describe the proper rotation of stock?5 m& F/ {- A( X. G$ N
下面那个缩写是用来表明正常库存流程?" v* s  Z, K7 K( x% _9 i
A:FIFO=FIRST IN FIRST OUT 先进先出
2 i. ~2 W( g  E9 C% T" s, V6 ]* A+ ^" g
42.Which of the following knives is used to turn vegetables?( U" {  g) L1 \$ \' g5 s; y
下面的那把刀是用来打开蔬菜吗?
* Q( T1 z0 g- [8 _A:Bird's beak knife   鸟嘴刀( S( B8 W" y7 Y+ z' X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ O6 p1 S: i9 _
2 e6 a' C, j- F9 B9 `+ f4 @43.What is an instant-read thermometer best used for?! G4 o  D; P" f8 N. A
即时读温度计最好用于那方面?; @! G- e$ V! n. [& P$ Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 s0 F9 T' j! `+ @; {

% a" S! ~4 n; ?1 X, i9 q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; T: c4 y7 I; m! `2 c下列哪些金属材料受热均匀,通常用在铁板而且非常重6 W+ W9 F" E# P' {
A:Cast iron 铸铁! \) T( K, y" X" z/ Y1 @
! B0 T0 z9 G* M# k& ^
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ p) y0 [. o+ {7 a哪件装备下面有一个可移动的碗和一个S形叶片?$ M) M  v. z# w& w
A:Food processor 食品加工机
! H; B! \8 ?8 e' A+ X# shttp://www.google.com.hk/search? ... iw=1263&bih=572
; L6 p4 X2 i; |/ C+ }' S8 j9 X- t& z) l1 L' I1 H. \
46.Which of the following is not a rule for knife safety?
. C  D2 H/ C' d$ K3 \# I- O下列哪项不是用刀的安全规则?
" J2 o5 v2 e  r7 v$ N7 HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; ?0 C. ^& h6 r" I+ m- g7 Z( T: E" ~4 d+ l! S, y' G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 u' ]# q8 S( d6 O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ _7 b. S. Q! A2 [# h. p
A:RondellES
9 z8 `# e9 r8 f' Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 h  X6 S& O" c  U* l0 q
8 Y8 O9 K: y: w! c2 e* @4 M
48.Which of the following is a diced cut used to garnish soups?
" O2 _6 [" J: t7 x: Y" p9 W5 Q3 q3 b/ b下列哪项是切成小方块用于汤的装饰?* S/ Q4 \, G+ k+ _
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- O. O! ~6 [) z; F* q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; Z7 y( W5 I7 T& S& i& R
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!!——
' R0 t# t) K4 g; lA:Gaufrette
5 W2 m# |( ?0 ?% Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 ]+ C% Y! E  I1 L4 @2 `1 X) z2 umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" c# V7 z3 E; I) ]' u( ]% b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 H- B, I* |# z5 L
' _: I3 f* X; ?' Y7 j+ ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 n0 P6 V* ~" L' O" h: @
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)
5 p& A/ @! e) b, e) [+ z* R3 AA:Cilantro 胡荽叶 香菜
+ c( l% }" ~9 w' S: Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# m1 ~- v+ b3 S, m$ T
  [  q1 Z7 T% n) i60.Allspice is made from:8 |! I7 m; j( ?  Q* c  F
多香果,  多香果香料是什么
0 c6 D; c% x& ~$ K  M" lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& X$ |6 j6 ?3 n* k) nA:A dried berry 干浆果1 u8 T. ]6 `) @  A

' ~1 \( S4 Y  f% W" V5 ^. k2 p61.Which of the following are used to make a sachet d'épices?& o! y' p  u( }! g
下列哪些是用来做香包德épices?
$ @* Q' ]$ T4 {http://www.sachetcatering.com/
+ o* Z& K  `$ P  n' k' A+ @" t9 DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ Q) W- G4 I( S6 c! ^) ?) d9 r
, o4 q# ]6 W3 ^" U
62.Which of the following condiments are not soy based?! p$ S) i6 ?" T/ |
下列哪项不是酱油调味品的?
* G3 E5 O( k' o; X& P% vA:Wasabi 日本辣根
8 w* z& @. G, R" [8 b" h" @* Q" \( F9 v% n
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! \4 n7 B0 U7 X$ E9 x# C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:( ]) j$ q7 F5 ?6 X4 ?/ N  l
A:Pasteurization  巴氏杀菌
! G* e+ F8 q3 I0 Q2 t
* p+ ?. m: r1 v; m# s: M# V64.Which of the following steps is not the correct procedure for whipping egg whites?7 [# Z3 D# h6 z& C5 p) J
下列哪个步骤是不是正确的蛋清搅打程序?
+ d, N8 N( h& @4 m- jA:Allow to rest before use. 允许休息后方可使用。5 _$ p' [3 n( ?: H

' K: n9 C. P6 N) o; S65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 n7 Q7 N. O9 V( k6 IA:56g and 63g 56克和63克
  h" p7 m- L9 ^9 `3 Q& ?" z
! X1 m3 Z# Z) _' d66.Evaporated milk is a concentrated milk that is produced by removing, ^( d/ E$ p/ {1 [$ e
炼乳是一种浓缩牛奶 是去除什么做的
: A1 x+ Y1 A4 T$ w1 w3 X* dA:60% of the water 60%的水- i  j  ^* Y! l
) N) Z: R  f3 x' {0 E) {/ D4 A+ I
67.A method of cooking that transfers heat through a liquid or gas is:* `3 S  v; o+ S0 n
一种烹饪方法,通过转移液体或气体是:
- J$ @1 B- l7 j2 }! g( @A:Convection 对流
( m7 H: B  L3 l9 I, E  }) Q+ g& t! M& r. \4 f3 d
68.The cooking of starches is known as  烹调的淀粉被称为
1 X# f. e: D7 y8 fA:Gelatinization 糊化
+ s6 y8 e0 ^+ t& n8 m
$ o* r  U) I* M  P: a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! A/ r, w3 D  [4 w5 x' \8 uA:Braising 烤3 l; D0 G% R0 O2 g

9 ^# }7 C$ g9 @" d+ q0 O  C70.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:
) c) P2 U8 [4 sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. P/ D8 |$ V; h! s! l" l! }5 d

2 i* H) f, r7 h$ @) ~, M71.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
/ i, Z' i% M& j% f5 ^A:Fumet 原汁/ u# X% H& h# d  t' ~1 E" |

4 q0 M( B/ d* s7 H5 c( E) r# k72.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1 m+ g* G! G; R( ?5 A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ |; k5 c  e% N3 j; A$ z

, K/ w1 ]9 Y8 A& a' k73.Which of the following is a principle not used in stock making?
# Z9 W7 o) ^$ z- `9 L8 L; k下列哪一项不是用于制造高汤(低汤)的原则?% n: i  l# C0 Q) N# |0 s. j
A:Start the stock in hot water.开始在热水中操作
# p0 ], \- S4 a5 r& {+ D0 B  g; Y, s  a
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
( ?: F. Y# s1 p& fA:Remouillage 法语熬汤5 Y. d% P6 A3 P1 M! S
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