埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10289|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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. i7 u  P+ P4 l# Z) @! u

9 x- g5 z  v8 `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。' C1 P' t* m! I: G- H, o! d4 V
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
# E) L. s0 E' w2 v1.Which of the following methods should be used to determine doneness in a New York steak?, l; W, Q- Z5 A
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)# `1 k# M4 F0 n* u. f
A: pressure touch. 压力触摸3 s  m  i# Y: u( s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: ?( @" ]! o6 L1 `4 Q: f  f1 u7 M6 H# G
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
- C, y. v& K% h9 L1 KA: acid  食用酸
% K& M1 \: t2 C, q& u0 j. S: e3.Vegetables are major sources of which of the following nutrients?. y* K$ x) @" l9 [
蔬菜中包含的主要营养有哪些# S4 U7 K3 K% S- O
A:vitamins and minerals. 维生素和矿物质。8 p: X  e( z+ X9 J5 s
4.Cauliflower is commonly served with
/ z0 z) W2 j, I* m; L  z$ o" I$ V" _4 s/ c花椰菜(菜花)最常见和那种酱汁搭配
2 {: a& G. n$ s1 T1 m) l" lA:Mornay sauce. 奶油蛋黄沙司; N% C9 B( R1 Y: Z5 ^7 j
5.Which combinations of products are found in pie dough?
$ V$ r+ q1 W7 d% M  G1 v- w下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)1 p) U6 C. }: {; }1 B
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( _/ K: u, C& M6The French term for mussels is 法国语青口(海红)叫什么
  w) \) K* @/ f  G0 i/ f4 G$ b$ s" IA:moules.法语青口,海红
3 s! t( s6 K- J. B, n* B7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) T1 M* t  j( @& G3 D* fA:faintly fishy. 稍微有点似鱼味! A( D" j. Q% {4 ], k% M# `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( Y3 L" {- Y" u) ]% l& |7 d$ nA:2 days. 2天
; X. X7 [2 n) x# j/ @" u9.What are the principle ingredients in ratatouille? ) M( `" E$ g' D, `" p3 u- m6 o4 k
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). a$ L# C2 ]1 C1 G2 @
A:Zucchini, eggplant, green peppers, onions and tomatoes
% m) ]- G+ U- D3 J: O西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )" c- M8 c7 o5 ]9 Z) |- {5 c
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 r* s4 l+ J( l4 Y9 j6 S6 `4 LA:cook food in quantities that will be used up within 20 to 30 minutes.$ k0 Z2 L8 Z5 x7 J5 J, a# w
大批量烹煮食物要在20到30分钟内
: s/ H8 U* }5 g3 w' A11.What person has the authority to issue a Health Permit?. Y0 ^8 u* Y; T. Z0 B% R6 k7 D) S
谁有资格颁发健康证(卫生证)。
% _$ R4 a0 A1 Y4 g! kA:Medical Health Officer.
7 v% x9 h# O7 T* Z医疗卫生官员。
* Z* h  T" g$ A$ e* h! _12.For what period of time is the health permit valid?% b1 J' u$ i2 ]. Y/ u3 d  u
健康证的有效时间是多久?0 o* Q! s' |! g0 D
A:12 months.12个月$ f# [4 k; B3 c% W" M
13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 l* T! w3 k- a1 V; z; ~- J
在食物和饮料准备区,通风系统换气的标准时什么
+ k7 U- S/ Y) ~A:08 times each hour. 每小时8次7 l# n  e" \! O1 B6 N" @+ l1 y' y
14。The minimum temperature for manual dishwashing in the wash sink is: W; \  R. y' Y
手工洗碗,洗碗池的水温最低多少度?/ g2 S9 Y6 a! g4 e& g0 V' Q
A:110 degrees F (43 degrees C). 43度" M  k4 n& m) @
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 M: ]3 `4 v1 b3 C  s1 W用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 e' J0 c$ [4 t5 d
A:180 degrees F (82 degrees C).  82度1 e! k, S2 y6 t/ X$ Q. W
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, s9 ?! v+ M$ E" w/ |4 \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" V. I6 n" ]9 y+ u
A:en papillote.  法语自己理解
4 Y/ l& v' r* b/ P0 [% K; ?: D17。Wing or Club is considered a; u5 s8 n6 E1 y* j
翼和CLUB 被看做是一种...* h! F5 B( K+ L
A:Bone- In Cut     带骨切
5 @  m+ Y; ~+ D1 w0 d: k+ {/ B18。New York is considered a   纽约牛扒被看做是一种
3 l- |& g  ~. @& [A:Boneless Cut     无骨切! A- r. \( I$ r8 t
19.In general, a court bouillon for freshwater fish will contain
: E2 J: k) k7 a# i5 [7 p- O/ y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
3 A# w- m9 i! d* K2 h2 JA:the same amount of seasonings and herbs as a bouillon for saltwater fish." m) V  P& E6 ]
和做海水鱼同样数量的调味料和香料0 J1 Q# }7 X+ N: a
20.Anise is very similar in flavor and appearance to
+ ?+ R. ~& S6 n" [八角和下面的那种原料有相同的味道
) A9 e% e% P" CA:fennel  茴香
6 a$ s3 Z1 d3 X21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# [- s- D* d) ]8 W/ F
下面那种原料更像大葱且有平面的叶子; M4 E! ?& h! s0 m
A LEEKS  似蒜葱 (这边人叫京葱)
4 m1 o. g% k& M8 N5 X. j) E- w2 c22.Which of the following cutting shapes refers to a small dice
2 B1 s# I9 z* I& g. I8 L下面那种刀切形状指的是很小的粒(末)3 S6 p, W. H  ?7 R6 ?4 p9 ^3 M& X
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# U# w! w0 Z, E9 M
23.Oil is added to the water for boiling pasta in order to$ E2 w/ F  r* O3 N9 k2 D
向煮沸的pasta (意大利空心粉 )中加油是为了
: c/ U$ W8 z1 h& V7 gA:prevent the pasta from sticking and to minimize foaming action.
; ~. p$ J: A2 l防止面条黏合并降低发泡。
9 s2 v! Y' }, M5 i- n: ~24.Which pasta dish features pine nuts and basil?$ m! [3 z! ]7 N4 Q# O4 t' z' E
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 b9 v1 F. u. X+ Z
A:Pesto.一种绿色的意大利面酱 # O! Q; |9 K: O) p) |( Z
http://www.tianya.cn/techforum/content/96/563836.shtml0 Q( b4 W- M" e3 @! \  s4 _

( x  b: B: k" N25.Which of the following is a spring vegetable similar to spinach?& }  ?- i; P0 c7 C( [4 i
下列哪项是一个春天的蔬菜类似于菠菜?
" R3 z6 p1 ]2 A) J% a) kA:Sorrel. 酢浆草。
, b: ?5 T3 j) g* vhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
( T. q& U7 F; z* u/ z哪位厨师最早带来高水准浮夸的美食, E3 f  E+ O8 Q
AAntonin Carême 人名 安东尼·卡罗美7 P3 g0 A' {- J6 S* w6 x. W, Y; J
6 O& L3 Y+ T: j% Q+ H
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ F: [+ ~' ]% H" X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; Q) U' j  ?  A. VA:Cast-iron stoves         壁炉) ^; _4 l$ H" v$ v: |7 K  l+ H4 _: h/ O
http://www.usstove.com/products.php?id=69 K% q7 ], f4 |2 ], q
2 D0 l( ?/ L& l+ m
28.The French term used to describe the roundsman, or swing cook, is:9 }6 V* b" ], J
法国术语,用来描述roundsman,或摇摆厨师是:; e) V5 B9 h& R8 T1 u" b
A:Tournant   图尔南
2 v) \: X" d% {4 g1 s- j: ^' s+ w+ w
29.Another term for the wine steward is:
3 w( M  O6 z/ {9 W! m2 w葡萄酒侍酒师的另一个术语是:
( t2 \, N  f+ t/ U+ `) g9 @A: Sommelier 侍酒师5 o6 V& I1 J- G# k2 j4 B$ \

4 |, \  p0 |0 ~/ B1 q# @30.Molds, yeasts and fungi are examples of a:
$ i1 J* ~) e. t! ^6 Z2 ]# |6 C* ?8 i# z霉菌,酵母菌和真菌是一个神马例子
0 `5 I+ U5 F9 m" l7 y7 q$ cA:Biological hazard 生物危害  W# {3 u; `. d9 w9 R
+ h  t4 ~' B( Y' U; C0 Q* B
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ g8 N; d. s  w* k8 ?! ^根据加拿大食品检验局,食品的危险温度区在多少之间:, J# O1 S9 I% y1 X) Q
A:40° and 140°F (4–60°C)     4-60度
: C1 z+ O0 |  B5 w; F! {5 H) U" H$ [( F3 {" @% j& P. m) b
32.All bacteria need the following for survival:
- D4 v6 N0 U7 b0 ~所有细菌生存需要以下哪些内容:7 N- x1 N' [+ a7 y3 P+ p& d- \
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, g1 Z# y5 d/ X( i' Q# J4 x" W: e/ M
33.Which of the following correctly represent critical control points in a HACCP system?
8 o) B5 G. x3 |9 E以下哪项正确表示了HACCP体系的关键控制点?8 w6 v% ^# v* u  R" R% h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) U4 |. A- `& b/ [. }- `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 n4 S  k0 C4 P! d  Y9 b4 T

7 y5 [3 d6 f& x$ n34.Which of the following is not an example of a carbohydrate?4 V' U( {% c9 c6 F0 H
下列哪一个不是碳水化合物的例子?
7 h2 W5 f# T+ MA:Essential nutrients 必需的营养物质$ |) r4 _. N7 G7 u

5 k$ r( U- V4 X; Z* P35.The process by which a liquid fat is made solid is called:# V7 S5 g) d$ a5 J. n& D5 w3 k
液体脂肪做成固体这个过程叫什么
: x, i9 i. G9 b' H- pA:Hydrogenation  氢化( \' T2 F" C) ]
4 ?7 k: g- t6 }! y5 ~; i" H8 g
36.Which of the following is not an example of a fat substitute?9 ]/ A0 F) G( N9 i% X9 F* n
下列哪项不是脂肪替代品的一个例子
: k; l( j  {. u! b& p- E: rA:Acesulfame K  安赛蜜K表
0 q* n& d. V% N* _& h! A4 ^" B* R/ R1 O2 N/ \
37.Health Canada requires that a product labelled "fat free" contain:5 L& A3 Q; t* L+ u) `5 h: d
加拿大卫生部要求的产品标有“不含脂肪“包括:
) K& z5 @. j: `' e5 |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 [2 ~( q: I6 u5 Y  \; R
$ K! h  }- K. B38.Which of the following is not a problem associated with converting recipes?. i9 b  t' D# B  t
下列哪项是不相关联的转换配方问题?5 y6 g" `  i& `" `  v5 b
A:Unit cost 单位成本; r# J! N, n) `
- F" K, L& C9 K" e2 M
39.The condition or cost of an item as it is purchased from the supplier is called:
& Z- }0 k7 S1 F从供应商采购的物品的品质或成本叫什么4 O! m* m' H; K
A:As-purchased cost 购买的费用) C* A. t, J: j' c$ O5 C

. w( N( g( t  a5 g) l  S40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ {5 }' \; o7 r; ]7 k5 ^& o/ A在新货到来之前用于日常所求的必要库存量叫什么
2 K/ ]4 n% r) Z/ v$ r0 HA:Parstock 基本日常最低库存
& S1 J6 q! R3 K/ V  n5 e2 f. i0 ^! o4 |) _) j9 \( ]  h3 n
41.Which of the following abbreviations is used to describe the proper rotation of stock?) I5 q' F/ |! \/ _" m
下面那个缩写是用来表明正常库存流程?
* J: l+ m8 i' H! W! K: w6 tA:FIFO=FIRST IN FIRST OUT 先进先出
, H3 h: F3 f2 D9 ^# D0 {
, y. E/ v; j) k- `42.Which of the following knives is used to turn vegetables?% E% ?: W5 o( [; m3 w% j; c
下面的那把刀是用来打开蔬菜吗?, F0 W3 n* T8 m" R, k* O
A:Bird's beak knife   鸟嘴刀
2 {0 `6 E2 o! A8 A3 U6 P+ rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ e' G. Q' P9 W" E* ~, v+ l
9 [/ S/ T. T; ^% x43.What is an instant-read thermometer best used for?: k6 f  y/ _  w6 C
即时读温度计最好用于那方面?
, D  A5 p- Q, A" yA:Checking the internal temperature of a roast 检查被考物品的内部温度# D8 ?6 c) |+ i! g" a9 T$ F8 w
) E8 P' K) O! I; N4 G2 e: V
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 w& U, f7 i6 ]2 b, R2 [, S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& z) D. \) @) O# f# X+ N4 @. A) d" ?A:Cast iron 铸铁* q3 w' G5 Z. m& a

$ }/ L5 q: M2 B. H% L; V" }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 h$ ?' b' f4 u. D3 k哪件装备下面有一个可移动的碗和一个S形叶片?
6 k9 h+ C: X+ AA:Food processor 食品加工机+ ~$ S, J+ s+ J. u
http://www.google.com.hk/search? ... iw=1263&bih=572) Z1 s6 x" C7 G6 M; u
, o6 b/ X  d: n. ~0 K
46.Which of the following is not a rule for knife safety?
4 Q! c: X4 t3 k7 _下列哪项不是用刀的安全规则?
! K# k3 |# z% i+ PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 x4 u; @. h  Q' o5 W: D* o

8 a2 j, _7 W/ b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 }0 F4 I+ ?& G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 J& f- a3 b4 a4 B
A:RondellES - P6 }- T# U0 }0 ]7 c1 L* X5 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 S+ Y. _4 E8 }: Z) R# Q0 ?2 f7 u1 F3 `
48.Which of the following is a diced cut used to garnish soups?" f2 L' C4 g- ^8 o
下列哪项是切成小方块用于汤的装饰?8 H1 N2 S1 W( G* g! F# T* Z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; d) j1 k" ]) k' W( c6 z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 o# b6 Y$ D3 B2 L4 L- k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!!——
( M( }- |9 E: q  V* d! |% P! h+ LA:Gaufrette $ @; n3 ~6 e" J! \5 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ h. _1 G1 O& y. ?8 V4 kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 V# s1 r) w+ YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 A' ]+ k; k" E) o
% M% l& S4 V3 r+ h% G
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 e1 n9 q: ~+ F; l, m- 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)7 C8 {/ N1 }8 V4 \: g; i
A:Cilantro 胡荽叶 香菜+ y9 L0 a9 W2 f3 H; P1 {& J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! r5 c- I/ Z+ f& d% @

" k$ D+ I' N5 _* f6 r60.Allspice is made from:- y8 T, `1 A) J! X3 o; q
多香果,  多香果香料是什么
1 N2 o5 ]1 z4 D! s+ jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) F* n0 L3 R' y( @! k; t' A; }
A:A dried berry 干浆果
3 k5 B0 b3 w& f" |' F- s  ?5 F
+ E, m- r4 Z+ r3 X" p61.Which of the following are used to make a sachet d'épices?
8 E# Z. @) ]: y, j下列哪些是用来做香包德épices?
% W1 L6 n. N" `* mhttp://www.sachetcatering.com/
* l2 ]) w0 h% n; A) o5 pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 F( i$ }# a. h" d* D3 A9 Y2 G9 }. g' h, u5 e1 ^
62.Which of the following condiments are not soy based?
! r) U7 P$ p- S) r9 g3 ]下列哪项不是酱油调味品的?) I8 ~/ \* h+ x; o7 h- K# b- N+ h
A:Wasabi 日本辣根
8 \% R5 Y' G+ R, g) v6 q5 @( J. ~" o' i! m( b& y! J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' J) |( y; ~% X9 z7 n" D6 F
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:
/ h1 L- u) i" t+ L& {. E" A7 w1 l: jA:Pasteurization  巴氏杀菌
7 C3 ]/ J0 V. U5 d. q2 e4 D- k7 p( H
64.Which of the following steps is not the correct procedure for whipping egg whites?7 _) ~: u4 g; n8 C; Z3 \5 i
下列哪个步骤是不是正确的蛋清搅打程序?1 K& O7 a. C% X: v
A:Allow to rest before use. 允许休息后方可使用。' m. [* @( [% |* k, X- I
6 z: A& A- P6 d, y: }  v1 r
65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 x; i8 Q: w9 g( |; v6 G( |* n; VA:56g and 63g 56克和63克
( W) i8 F' d3 s) A  A! j. C" h& V, a  S7 T9 R$ ]( k
66.Evaporated milk is a concentrated milk that is produced by removing
' L7 Q* F* y- B7 |- H1 `, l炼乳是一种浓缩牛奶 是去除什么做的
4 {: X& |# l/ r8 nA:60% of the water 60%的水
& x8 D6 o2 g% W. M9 _  C  L' A; S' l* S+ w) J% n
67.A method of cooking that transfers heat through a liquid or gas is:6 A6 S8 X: p9 q
一种烹饪方法,通过转移液体或气体是:
0 o1 ]/ u9 ]  f& o- cA:Convection 对流. @" q2 ~& e6 J. _8 n3 l! a

% b+ k2 U) f# a68.The cooking of starches is known as  烹调的淀粉被称为
: O" @6 j+ T4 u' [A:Gelatinization 糊化' _3 F+ `, A, g4 ]+ T) M

: E) o0 K2 X- k* F) X' e. m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" E6 z% D/ Z% hA:Braising 烤
1 C: Y2 _, J' N' |6 K
5 K+ U8 X. ^  V. a: s. T70.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:
& ~0 a" {  D8 M' ?A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 v5 W* j) l$ j3 D8 ]+ R  o  g4 y! }9 N( Q0 {& M! M6 K3 ]
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0 F3 G! J) U8 S) t- O+ V5 g9 t
A:Fumet 原汁, ~+ s5 t6 l3 R) V) Y2 F5 Y

& n& C: B3 U3 V8 p5 ]% v; `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
- U6 `$ v, t) V* U# F2 H& D+ iA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. M/ w$ f- d, `. C9 y& Z$ x. _) |2 p; U* P1 b7 Z7 N1 Y( W) z
73.Which of the following is a principle not used in stock making?
7 ^7 q# n, r! M8 c  C0 a  ^8 w下列哪一项不是用于制造高汤(低汤)的原则?
$ z/ P: {+ F7 W3 o  R( }A:Start the stock in hot water.开始在热水中操作, w0 \2 Y" _4 a' S9 J3 I

% o8 t! O" ?4 ?8 j. x74.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* {0 m# \: H" ^) j2 H! j  v0 f- t5 l
A:Remouillage 法语熬汤+ w& X; z$ ?% ^; p) z
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-8-7 22:00 , Processed in 0.135682 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表