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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。
4 ^& ~# c3 s( `9 v8 r% K5 Q3 n# ~4 \$ O4 G3 J: o8 @  y* X/ G
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。! g1 ?7 u9 e2 B( \5 m9 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$ Y" v# S7 ]: ^
1.Which of the following methods should be used to determine doneness in a New York steak?& c3 t5 P1 G7 x% |' |( Y
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); U2 e+ J. L6 [' c/ _9 Y' Z$ X
A: pressure touch. 压力触摸3 d* M# w0 Z  o0 D) s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 b1 _3 q, [. X* G6 k' A( g- q) O, \: t
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) _  ~+ N( l7 }" Q: x
A: acid  食用酸
+ t; S9 R1 h+ m: o5 E3.Vegetables are major sources of which of the following nutrients?! {+ S: d% n: L! e
蔬菜中包含的主要营养有哪些
0 e: |+ g# T9 M. o/ |. GA:vitamins and minerals. 维生素和矿物质。% z5 h9 X2 W1 d" Y  w( j& N, @% E
4.Cauliflower is commonly served with
& y( m+ h- e% Z. w花椰菜(菜花)最常见和那种酱汁搭配' b% S, _8 E* O3 P% u: Q
A:Mornay sauce. 奶油蛋黄沙司
! V  w/ O6 w4 i% V- |  s3 D5 q/ W5.Which combinations of products are found in pie dough?
0 n- F, S; E# |; p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
9 N. y( A+ h" X3 ]5 I. ?0 jA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 l2 w$ u2 Z: Q9 s+ J" T8 n) M- d
6The French term for mussels is 法国语青口(海红)叫什么& E$ P$ x6 X% g
A:moules.法语青口,海红
. M/ \& m2 T& A7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& |; \+ Z& ^4 l6 p" j: a1 h
A:faintly fishy. 稍微有点似鱼味6 d* F8 [: ~& f% D' D
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* k7 P* {! Z* J4 Y. ?0 L$ ~9 FA:2 days. 2天
2 J4 {1 O1 w% a2 g2 a% n9.What are the principle ingredients in ratatouille?
: E! X' W& u- o# l( ]炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 H) c4 T/ V+ dA:Zucchini, eggplant, green peppers, onions and tomatoes
* q1 r$ _" n. V) v: F西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ E) ^1 D9 P+ b' V0 \
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) I3 ^! ]* F  Z) H$ l6 p
A:cook food in quantities that will be used up within 20 to 30 minutes.) A) ]. D8 U% D
大批量烹煮食物要在20到30分钟内4 V  l6 V6 K9 j3 i% P& ~) S
11.What person has the authority to issue a Health Permit?
+ A& A# m9 S3 P6 M9 e/ a谁有资格颁发健康证(卫生证)。
' [$ ?& f! I( w: F1 [& NA:Medical Health Officer.! Z& ]. W* Y1 H
医疗卫生官员。+ l& H+ R0 G) e; \
12.For what period of time is the health permit valid?
5 ~% N% {9 O7 `0 Z健康证的有效时间是多久?
4 l$ v) J+ V- K3 ~9 H6 AA:12 months.12个月, Q& X' t$ T) v9 D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 y# f% v8 f5 @6 B+ R# _% [
在食物和饮料准备区,通风系统换气的标准时什么
, u* |. _4 `" q& d8 D8 e3 F3 `A:08 times each hour. 每小时8次
% s7 H4 o" c9 o+ r14。The minimum temperature for manual dishwashing in the wash sink is
4 t- y8 U# F- Q2 f0 A手工洗碗,洗碗池的水温最低多少度?" }7 F# j/ u& v$ ]
A:110 degrees F (43 degrees C). 43度8 N' k3 r/ i! J5 Q+ d3 E1 o
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, ~) Q! \+ o. T6 b) ~+ d) i! V用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  }2 N% T% f* f+ Y' V1 uA:180 degrees F (82 degrees C).  82度
, g: y# _& C% O' k+ @1 Q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& z8 U' @& ^$ u3 d
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 F, [3 b# z1 F: U7 ?: f( r% X4 \  N9 aA:en papillote.  法语自己理解5 s6 m$ i1 r9 I* m  N  W; Y6 o
17。Wing or Club is considered a) s' ^( P; f( W7 [8 _
翼和CLUB 被看做是一种...7 H' x1 Y: Q5 G( h" l$ A
A:Bone- In Cut     带骨切
. F+ n% d) R) u, l6 N3 L7 Z6 \18。New York is considered a   纽约牛扒被看做是一种
; }3 N- p+ @. d) e% c8 U% m  d+ N3 KA:Boneless Cut     无骨切5 S; B  z( u" b% D! E1 _
19.In general, a court bouillon for freshwater fish will contain2 a: ^1 E- j$ U2 F
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
8 a# Y* W  `$ Q2 E: L( q# ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. g5 l  n5 g1 x- M" _2 V
和做海水鱼同样数量的调味料和香料; K5 }0 N- A7 m
20.Anise is very similar in flavor and appearance to
. T6 |' _5 w3 L2 O  J八角和下面的那种原料有相同的味道. X( Y0 E- G9 G/ X
A:fennel  茴香
, Y- U4 {; W# H21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' m+ ]/ g9 k$ P2 j
下面那种原料更像大葱且有平面的叶子
$ M; b% H  F9 G7 m/ M- o- kA LEEKS  似蒜葱 (这边人叫京葱)
& K% a6 G0 X: z. d6 A; ~22.Which of the following cutting shapes refers to a small dice/ M  F  F( K; w' [: j0 W7 T
下面那种刀切形状指的是很小的粒(末)$ i- B; e) Z5 c' H1 C9 a' k
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( u6 o8 X$ w8 u( R
23.Oil is added to the water for boiling pasta in order to
1 M  O; r( E4 k向煮沸的pasta (意大利空心粉 )中加油是为了% ]' Q* ^" w, v0 K  E
A:prevent the pasta from sticking and to minimize foaming action.
$ k5 M$ h) }+ Y0 e0 `防止面条黏合并降低发泡。
) r# b" y' I6 \4 w& }24.Which pasta dish features pine nuts and basil?
6 \/ _7 v- P& ~% w; J- c+ E& M& n下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 m( t$ d! `9 p; R; H' \. U
A:Pesto.一种绿色的意大利面酱
( Q, p" L% x, O% X9 Ghttp://www.tianya.cn/techforum/content/96/563836.shtml4 Q9 }$ w& k! X/ Z

. R& U6 a' `2 |25.Which of the following is a spring vegetable similar to spinach?0 V, @) d+ [+ U6 w
下列哪项是一个春天的蔬菜类似于菠菜?
+ m5 i1 G5 F" C! e" N. t7 l. DA:Sorrel. 酢浆草。( }6 ^" B5 h' A
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 g/ j+ x3 N- v$ x7 s哪位厨师最早带来高水准浮夸的美食& G6 Y. M+ [. v$ o$ \
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ y, @; [' i4 l, C* z' a
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' g& q2 U5 u* k. m4 \  yA:Cast-iron stoves         壁炉
$ N# Y8 X9 ~( j* Qhttp://www.usstove.com/products.php?id=6
5 s9 ?, r% p* i5 v# k6 w8 L& \1 s5 e: w6 L
28.The French term used to describe the roundsman, or swing cook, is:9 x: A/ F, n, H; Y& h
法国术语,用来描述roundsman,或摇摆厨师是:7 E7 W$ W- D, _4 |9 U1 K' P2 e* |
A:Tournant   图尔南
, `% @* I1 B( J' h, m: a
" c& i8 A9 H; J8 n. ~29.Another term for the wine steward is:
- h3 u3 w! b* B- W葡萄酒侍酒师的另一个术语是:( x; I, c* p0 E9 j4 H
A: Sommelier 侍酒师
- {  L- k9 x+ p& x9 j% ?& x0 w; P
30.Molds, yeasts and fungi are examples of a:
$ g; h# q  f. u8 w% S霉菌,酵母菌和真菌是一个神马例子
; S, t5 Y! p4 u3 p8 KA:Biological hazard 生物危害
9 ^* Y) Y) M4 A0 ^: f' e
* E; I" N6 n& M7 e) ?! W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 L/ O1 d) r) A; ~; d! }
根据加拿大食品检验局,食品的危险温度区在多少之间:; N5 d5 M! u$ Z
A:40° and 140°F (4–60°C)     4-60度
3 q: ~* h& F9 i+ d! W3 ]
0 ?  @* R3 Y; c32.All bacteria need the following for survival:
3 v% K% B4 f) N5 U" S0 k所有细菌生存需要以下哪些内容:; c+ W! n4 E2 [+ x* D: {, S/ G2 c
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! S) L$ k) Q4 c0 J' p7 R9 p6 O9 `4 ~3 c! b1 g
33.Which of the following correctly represent critical control points in a HACCP system?4 D; i. S7 @$ B- |. f/ [" w
以下哪项正确表示了HACCP体系的关键控制点?
4 z9 H/ J3 f# A6 A1 ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & u! c) L8 U0 r, ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' |% P/ E% w! m) E$ i. w& H( c. r" ~* x7 I6 y$ ?4 K2 Z- V1 e
34.Which of the following is not an example of a carbohydrate?
# p4 o; B8 d4 b7 a下列哪一个不是碳水化合物的例子?" i' s; b6 K3 \. g* _1 j, r) e
A:Essential nutrients 必需的营养物质! R+ ?. c! c9 f: O$ `* O4 N! x

! q5 o$ [- Q8 y) O8 k2 r' }, ~35.The process by which a liquid fat is made solid is called:
/ H) F% v5 i$ U: I液体脂肪做成固体这个过程叫什么. ?/ J' C! p. Q$ }6 O# L9 i
A:Hydrogenation  氢化! H, J" ]! M5 B

. ]8 a' c/ \* }36.Which of the following is not an example of a fat substitute?# F, L* h( C% ^; o/ A" Z+ E
下列哪项不是脂肪替代品的一个例子
5 f9 s% V- Q0 b+ a9 Z1 k. |2 rA:Acesulfame K  安赛蜜K表
* Q0 l* f% w  P; M/ M6 ?6 o4 `: y5 D* m0 A3 R* U
37.Health Canada requires that a product labelled "fat free" contain:
* _& m0 X! N, h% [; K. y加拿大卫生部要求的产品标有“不含脂肪“包括:0 s2 v0 ^) M, ]7 _& ?  z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 @+ s, c( ]" _" s9 I# r  n, J1 ^( U9 |5 I/ `
38.Which of the following is not a problem associated with converting recipes?  s! U8 j" j; Y% Q, D3 o
下列哪项是不相关联的转换配方问题?
1 C8 d" w4 A) J7 C# G- {3 B) j$ kA:Unit cost 单位成本
( a/ ?! f3 R! r* x1 N
$ H3 R& Z3 R  D8 j% D& j2 h! q* J: D39.The condition or cost of an item as it is purchased from the supplier is called:
2 W% H* ]% u4 i. q- `从供应商采购的物品的品质或成本叫什么6 S- A2 z2 e4 s3 B9 V0 D' W+ f! Y
A:As-purchased cost 购买的费用
1 z3 m5 \4 z, ~' k8 m9 B- U$ r
: Q) X5 p/ u0 ~  z* Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
) O, Z) f! q! Z- Z2 A! W- q0 F在新货到来之前用于日常所求的必要库存量叫什么( M! k- f' z2 `
A:Parstock 基本日常最低库存
( a5 u+ P/ p4 ~- G, K+ l9 D( {5 }! J1 j0 X
41.Which of the following abbreviations is used to describe the proper rotation of stock?- E+ {7 W* f( `7 L8 h1 q
下面那个缩写是用来表明正常库存流程?
6 n6 e6 ~  V. @  ~' uA:FIFO=FIRST IN FIRST OUT 先进先出4 t- w" ?, E5 B+ I# S, A

: {' V( [& e7 ?* X( _  Q42.Which of the following knives is used to turn vegetables?( f( q; A' j- F# i+ _+ N
下面的那把刀是用来打开蔬菜吗?- z0 A! b! _- j: S
A:Bird's beak knife   鸟嘴刀  o+ z  `4 W7 A. X; ^- l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" d2 n- Y0 Y4 u8 e

6 I: f5 V( M$ c43.What is an instant-read thermometer best used for?
! n7 R9 Z, K  b, U即时读温度计最好用于那方面?7 L; Y' S& @0 ^* f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
5 \5 H5 x( D9 b0 m; E6 C  x# ]8 Q+ M  n4 g8 h* B
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( Y- S; g5 J8 y5 h下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 B# [# U, ~# ^; Y9 R/ TA:Cast iron 铸铁1 q# b" O# I7 v3 x: [9 A0 @

2 ?/ P2 W. X* b% {5 P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 Z5 W  q. r0 a3 D  k3 E$ k5 k哪件装备下面有一个可移动的碗和一个S形叶片?
. w$ C8 R  ]2 @: ^- JA:Food processor 食品加工机
( O8 e0 X3 o  w1 P6 xhttp://www.google.com.hk/search? ... iw=1263&bih=572
% w; d6 @" H& s8 P( p) I1 m1 U/ o4 X$ j
46.Which of the following is not a rule for knife safety?
. |+ e6 M+ u7 Y) e: |4 ^( O下列哪项不是用刀的安全规则?
- e6 S! |2 B+ b9 t0 \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; O- I' k1 r% z  l; i& Y( G* D% I/ B. h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ B# t# l" p( w1 r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 N5 B- c; q% h  t4 ^& x
A:RondellES 8 |+ ?' X5 W- [: A. ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ M+ v! x  c$ Q0 L' f0 y* o, y
- E: |  ~* ^" a) g3 g' |' F48.Which of the following is a diced cut used to garnish soups?+ q  V) x, s  q+ S6 p9 w# W
下列哪项是切成小方块用于汤的装饰?
# [1 Z" g- x' [- q, LA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) g5 D1 u7 ?. c, i( G* u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* C; r3 p$ C# a& a0 y$ M( R4 H/ G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!!——3 }5 \2 u6 S" g0 k
A:Gaufrette
# B; s" y5 m! j. A$ Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# K0 D2 }( U1 W$ y, R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 d0 `1 s/ W. k9 vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  p4 f1 t% C/ V5 x, R* T( K. m2 S1 H' K% S7 ]8 v5 [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! f7 E, z2 b4 T  |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)8 w. X- ^$ {3 |5 L! `
A:Cilantro 胡荽叶 香菜
' J% j9 v) P" d$ ?6 R2 Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:8 ^; H* P. J! a* A: @# v+ [
多香果,  多香果香料是什么2 I/ E- a, W0 ]" E+ ]; X3 G' s& h* p$ a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( b6 K$ W: `4 ^' Y/ A; B7 r8 {  g
A:A dried berry 干浆果
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3 k3 o) O' y+ j) O: [' L4 V2 X: B61.Which of the following are used to make a sachet d'épices?
  B+ s* v" q4 ]6 w下列哪些是用来做香包德épices?
; A. c- J( X9 G* t7 B1 X7 Dhttp://www.sachetcatering.com/
  e) d& T  _9 T( O4 J; e; DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( `$ z( r( l" ?  ^
  }$ |6 i; X' ~3 E, W
62.Which of the following condiments are not soy based?7 ~! q, K$ ^8 B* m
下列哪项不是酱油调味品的?+ ^  S" @3 b7 R
A:Wasabi 日本辣根4 o) \% z6 C  D7 E( h' W4 H
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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:; Z4 ^9 w% o; [  `  D& l1 X% K$ c1 I" }
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:
5 B  h* a) }, d* T# q9 V- _' ]A:Pasteurization  巴氏杀菌2 ^+ F; o9 e/ I: @. E* I% T9 f
* m8 X' R4 e" [4 j  n  s3 Y$ A( O
64.Which of the following steps is not the correct procedure for whipping egg whites?/ x4 H( n" \' F: o' @
下列哪个步骤是不是正确的蛋清搅打程序?7 X( i" x, E& Q) C9 ]
A:Allow to rest before use. 允许休息后方可使用。
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8 r, e+ F9 B* g& Z/ y9 H% {65.The weight of a large egg is between:一个大鸡蛋重量介于:9 f8 U) {' x( J
A:56g and 63g 56克和63克5 \4 E2 g) S. j5 b5 E) a0 m

8 Q$ O" H, [& Y5 B4 G; n9 B; V66.Evaporated milk is a concentrated milk that is produced by removing  S" D- l5 l. K' Z- Q# Q0 p' j
炼乳是一种浓缩牛奶 是去除什么做的
0 m0 w; U. n6 zA:60% of the water 60%的水; L% U1 h: E  w- S4 V' r

- f& U& N- D% i' ]  S! _. j67.A method of cooking that transfers heat through a liquid or gas is:7 w' T3 T& ^3 I, _# P
一种烹饪方法,通过转移液体或气体是:
. ]/ v' Z$ i) t9 u. nA:Convection 对流' r$ K, y- Y: D9 x7 o$ M
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68.The cooking of starches is known as  烹调的淀粉被称为) y$ h2 }% P( D9 w
A:Gelatinization 糊化  [4 M6 I4 [8 v- K- ~& f9 ~* U

- z8 g8 L0 L/ u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 C- \6 q! i, Z3 @
A:Braising 烤9 v  S8 [6 F" s4 n) e! s

; X- C9 Q. m1 |8 w3 J70.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:
8 n% k7 h$ [5 o. R4 bA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 N+ u, G3 S4 _

- t* t  C, ~$ g9 `# ~7 B/ 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! A$ a$ d& W% t
A:Fumet 原汁
/ m- x' G4 V4 [. k% o+ h- ?6 a4 G- j  e
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
2 _0 v. x8 a5 h# kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- e; {, P2 H+ p6 `1 n( b% X
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73.Which of the following is a principle not used in stock making?
( m/ I; i9 @: J+ P下列哪一项不是用于制造高汤(低汤)的原则?
* X( F; @# T7 q. w* P# H0 |A: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
3 _6 F! j9 Q+ }% V& |A:Remouillage 法语熬汤' k+ _& {* K( T2 J" p. K
http://www.haibao.cn/blog/post/176242.htm
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加油!
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