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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。
; g) z7 m) ^, P2 c; @
7 D2 f/ E; J2 e. f% \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。' K" U2 p, d9 S5 Y
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 z+ x& K' p" w; Y% l' |8 S1.Which of the following methods should be used to determine doneness in a New York steak?4 i; [  ^+ f8 i
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 ]3 m4 e6 o8 U8 L+ _
A: pressure touch. 压力触摸
7 S9 G1 |8 Q0 h" w. I2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, {' U/ ]0 @! 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" }5 |  r: c0 @% J  V
A: acid  食用酸9 e9 d/ W1 S( d5 w8 g( c. ~2 ~  t
3.Vegetables are major sources of which of the following nutrients?
% L$ A# b" Q+ ]  d: S- M2 c2 p蔬菜中包含的主要营养有哪些! |: O" {3 r& `" U1 o0 l
A:vitamins and minerals. 维生素和矿物质。. o" N  J: Y+ ]. C4 L
4.Cauliflower is commonly served with1 W9 A% ^! i1 `. z" p$ |9 N
花椰菜(菜花)最常见和那种酱汁搭配$ o3 F" N+ |. ^- l$ X+ x$ J
A:Mornay sauce. 奶油蛋黄沙司8 N. `/ v# M* @" V7 n
5.Which combinations of products are found in pie dough?
, [: k1 p/ ?" i9 y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 T2 A! [8 N8 ~A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 r6 V' \! H/ K4 `% r. D
6The French term for mussels is 法国语青口(海红)叫什么$ d# X; Y4 K5 x3 W# Q' ?- d& z
A:moules.法语青口,海红
8 N2 d( e- R( J3 V/ N7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ D) _3 i5 D! ~) D- w+ O
A:faintly fishy. 稍微有点似鱼味
4 n" ^0 C4 }- S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( d, Y( j% G; e9 a" Z
A:2 days. 2天6 a  d5 ^' ?+ t! W+ K
9.What are the principle ingredients in ratatouille? / |, Y# U6 z& ]! e5 }; z9 O
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 q% O2 |2 V* S' pA:Zucchini, eggplant, green peppers, onions and tomatoes- D6 e& V, f& Q# k  l; n
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! h% h: q+ R, Y# Q1 ]4 ]
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* O) J( ?5 X$ d: U: ~A:cook food in quantities that will be used up within 20 to 30 minutes.
3 g3 K' s% [" O! V% E大批量烹煮食物要在20到30分钟内4 \9 m! o8 M3 B  r/ F
11.What person has the authority to issue a Health Permit?4 _9 K. X( \5 ]4 \; T
谁有资格颁发健康证(卫生证)。
" ~! n7 [) P1 N9 nA:Medical Health Officer.1 S: I' ~, P( Q9 I
医疗卫生官员。. v  k3 M0 K. `
12.For what period of time is the health permit valid?
& R: y3 p0 c/ |健康证的有效时间是多久?2 M9 P) n. b; _3 o; y- _
A:12 months.12个月* X* ^( S! u2 F* o# D$ Q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 W4 [1 c. B, h
在食物和饮料准备区,通风系统换气的标准时什么
* n6 ]9 g% O5 r- d' yA:08 times each hour. 每小时8次, y. T. s, e0 W! F  j6 b/ s
14。The minimum temperature for manual dishwashing in the wash sink is
0 p" v+ X4 \# Y4 y手工洗碗,洗碗池的水温最低多少度?
$ [% |4 A9 V. ?1 J  ^' ZA:110 degrees F (43 degrees C). 43度
/ C5 _) P/ e! A' e% m5 {0 r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ Y% o5 f9 s  D  t3 H
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: @. g. ^. H7 e0 h; `A:180 degrees F (82 degrees C).  82度7 q( _2 Y" w- D" t9 }8 T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# p  _" i- g% u! A( Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)! k2 i& b! y5 E2 G; h3 G
A:en papillote.  法语自己理解% L+ O9 T1 [/ {" X9 Y# x
17。Wing or Club is considered a% Z3 p5 p. m: P# n
翼和CLUB 被看做是一种...0 Y$ p! l6 G- M8 L8 p/ i
A:Bone- In Cut     带骨切! S2 c* j5 [( E8 i3 M
18。New York is considered a   纽约牛扒被看做是一种
, T, n/ \: X* e) M+ X8 W4 ~. r! @( F0 uA:Boneless Cut     无骨切
# x8 R+ z2 @' w+ a" n' E19.In general, a court bouillon for freshwater fish will contain& b& X, ?: ]  l3 Y! r
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, I5 g' p" iA:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ U) e/ R+ _; D+ s* u
和做海水鱼同样数量的调味料和香料
/ k4 u% M1 l+ c. @- T20.Anise is very similar in flavor and appearance to1 Z8 P% e# ^( b5 R; ?
八角和下面的那种原料有相同的味道
" M0 v( Y3 O% N6 |5 l- N" C, CA:fennel  茴香, x" V- x* c9 K5 Y( R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ M8 E+ h3 @0 Q1 m下面那种原料更像大葱且有平面的叶子
. A$ K* N* u# h) g* ~A LEEKS  似蒜葱 (这边人叫京葱)6 M/ ~$ H3 y+ B6 Q9 y* u7 z+ d
22.Which of the following cutting shapes refers to a small dice
: l) P: h- H+ x) X6 F( a下面那种刀切形状指的是很小的粒(末)
6 \  \, L+ d6 n( D9 xA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  N4 q& m0 x1 y& ]2 ]' X23.Oil is added to the water for boiling pasta in order to
. x% \$ {7 t. ]0 Q! ]$ J. x向煮沸的pasta (意大利空心粉 )中加油是为了; y+ o& a( q, K
A:prevent the pasta from sticking and to minimize foaming action.
1 e& K  Y/ }8 V) }6 p! ]防止面条黏合并降低发泡。
2 @4 _& f& T0 |" Y2 s6 D24.Which pasta dish features pine nuts and basil?. c6 |; V/ `, ^' x
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 |1 a. Y6 ^1 q2 b* x0 U( B, l  m- UA:Pesto.一种绿色的意大利面酱
. e1 p) ]" d5 p6 T) Thttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?. R% ~, s) m( R
下列哪项是一个春天的蔬菜类似于菠菜?
, w: }( B7 l; k0 NA:Sorrel. 酢浆草。' a& p/ G9 q+ 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:
) K; w6 N& D' d1 n0 i' n哪位厨师最早带来高水准浮夸的美食3 H: y& a" Y; S+ }
AAntonin Carême 人名 安东尼·卡罗美
- m) ^. H7 y9 i; B' P: y. V, u* i4 q# I( H" a) p( [6 o4 \# A: V6 B
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; S7 a5 s) T- B/ @+ h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 f5 q' Y/ T! `+ ]+ ~+ GA:Cast-iron stoves         壁炉7 a0 f4 K) ^$ w$ e! L1 ?
http://www.usstove.com/products.php?id=6. b0 l2 l5 A6 Z8 ~7 H3 j3 e

! [" a# j6 {0 b5 M' H28.The French term used to describe the roundsman, or swing cook, is:  m* f. {7 L3 X  ]5 p( q8 ?
法国术语,用来描述roundsman,或摇摆厨师是:
7 }6 v5 x2 w4 R0 C9 E2 }& YA:Tournant   图尔南0 ?6 r8 q9 u5 \& B

3 g2 r7 T. f+ ~1 z2 x& b7 D29.Another term for the wine steward is:+ h  c# H& M0 Y! r( f; z
葡萄酒侍酒师的另一个术语是:9 Y* X. B- e# U
A: Sommelier 侍酒师
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1 R* s! z7 V' B30.Molds, yeasts and fungi are examples of a:
. g. ]7 _' ^% s) u- v) l( P' j霉菌,酵母菌和真菌是一个神马例子
( {  J. H7 X0 l3 I$ c2 c- IA:Biological hazard 生物危害8 D! R% o% B; U9 P7 W& E' I, k; |
" C, c2 ]- B! P$ J
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 \! s" O  _( e$ e) T' ~
根据加拿大食品检验局,食品的危险温度区在多少之间:
) x  r' c3 [4 o+ K2 t& tA:40° and 140°F (4–60°C)     4-60度) Q" B( j# y- W

. R* [4 l; E6 |' r32.All bacteria need the following for survival:
6 k9 ^. v9 r% \5 p4 ^- K0 X所有细菌生存需要以下哪些内容:
& Q4 v; L; Y  `# z/ u8 m% O# B: KA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 j; s5 T# Y# J7 b6 |* R7 {7 D" Z3 U, v
$ D$ T9 C- n' M" Y( p33.Which of the following correctly represent critical control points in a HACCP system?
( A1 ?: s3 I7 E) T+ L* K以下哪项正确表示了HACCP体系的关键控制点?
4 r2 ?# s2 R' ]% K' i* }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % U  M  P7 b8 |* o) R+ _8 X3 A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# d# W! m( A; a$ J7 f8 _, n* o, a, m
34.Which of the following is not an example of a carbohydrate?: L& C* i+ L4 I9 H. C: v; C
下列哪一个不是碳水化合物的例子?
2 E0 O% j. S4 c9 DA:Essential nutrients 必需的营养物质1 h7 w8 @! B) c- Z; W
, c3 u0 |- ^: H  m9 m, a+ L
35.The process by which a liquid fat is made solid is called:6 S' [# x& }! X" ~6 t) e
液体脂肪做成固体这个过程叫什么
8 @' D4 B* w6 q* CA:Hydrogenation  氢化
1 v) @0 y" p2 @$ S% M7 o* E# `% e4 w& E* J* @# ]
36.Which of the following is not an example of a fat substitute?6 w0 F1 e( o; F* Y
下列哪项不是脂肪替代品的一个例子
. S# z! |% u( F* L4 E2 nA:Acesulfame K  安赛蜜K表
& F; n8 e" U* ~9 z( |) y$ q5 v  l! g
37.Health Canada requires that a product labelled "fat free" contain:
3 i& P6 O& f8 h2 T3 z加拿大卫生部要求的产品标有“不含脂肪“包括:
6 @7 Z8 t! @3 t. E' e$ k# `: tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) l. `. K7 G9 T+ O0 q; o

" m) C4 a% a/ p0 ]  B( |- ^& {38.Which of the following is not a problem associated with converting recipes?3 p: G: M) `  R8 A2 f
下列哪项是不相关联的转换配方问题?3 }$ I  p+ i. e. b9 N9 W' T3 G0 R
A:Unit cost 单位成本
! X5 V* H: u' k& Q' {! O* Q1 ~8 @8 [6 I6 {. w3 f
39.The condition or cost of an item as it is purchased from the supplier is called:, {7 ~! T* K# `4 {2 C
从供应商采购的物品的品质或成本叫什么
5 W$ \3 u) F% u, J# cA:As-purchased cost 购买的费用* M+ e' J5 Y# }) t* B& J

' C6 R/ `, _5 {+ g5 @7 d40.The amount of stock necessary to cover operating needs between deliveries is known as:
' e$ X" }/ y0 I- E  V4 l8 ?( _在新货到来之前用于日常所求的必要库存量叫什么  d4 u5 N* n5 v; X& e
A:Parstock 基本日常最低库存
" `. u# J0 X2 G0 N% o8 L/ W# {, m
41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 {8 J3 h% ], c下面那个缩写是用来表明正常库存流程?
* M  @; ^9 }- ~8 C* cA:FIFO=FIRST IN FIRST OUT 先进先出) O; B- a3 n+ C
  h4 B6 m% ?9 D& m8 E/ z
42.Which of the following knives is used to turn vegetables?, B% Q+ d+ ?, p
下面的那把刀是用来打开蔬菜吗?
& |& [& u9 x4 @/ l: hA:Bird's beak knife   鸟嘴刀
( f$ U& T# I0 O, ^" j, c; m) Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 r9 b" X3 `. b9 a: t8 R
  k* q* h2 s- V3 S8 j
43.What is an instant-read thermometer best used for?
* V; C( M/ O9 d! |! e即时读温度计最好用于那方面?
; l. B" m/ d/ V5 k1 m$ K1 m, MA:Checking the internal temperature of a roast 检查被考物品的内部温度; H7 u6 T; k' K/ u2 Z

# S3 f0 m. G3 I, N3 V2 ?8 L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% t9 ?2 D) T0 t: C' O8 V. U
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 W2 f- X" D- w& P3 p
A:Cast iron 铸铁* \& T; }0 x5 `0 L# X. `& ]2 _
: N5 r" E. ~, ~' O7 l* i2 K) f
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( \1 u2 C) Y! A) \
哪件装备下面有一个可移动的碗和一个S形叶片?
& g( r3 n/ N- N4 i1 I# D$ zA:Food processor 食品加工机  K, P5 k9 h1 _6 f; P( x; d
http://www.google.com.hk/search? ... iw=1263&bih=572) _5 G0 r) \. H- W3 f

& P# ~3 F6 G! i, U/ J46.Which of the following is not a rule for knife safety?, \' O. Z% U; b- k2 r' o
下列哪项不是用刀的安全规则?# Q8 T4 ?1 F/ t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 ^# I" I! _) {! M" a
, B* u2 i+ s8 v) k* N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& ^- c7 o/ s: P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 N$ s) c* `3 S& t- AA:RondellES
: [5 O& K, v( g/ \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  N% _8 L9 ]; f1 G7 o0 z

+ ?" M/ |! \2 L: i/ ~4 [5 E48.Which of the following is a diced cut used to garnish soups?
4 g0 k* L7 V1 }下列哪项是切成小方块用于汤的装饰?" ~' l6 G; }6 W. W! ~
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 [% H& Q6 O1 G7 y( C. v  T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" e/ e3 y; m' v
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!!——9 p( W9 {0 R5 {: z  V
A:Gaufrette
8 D8 z& h! {4 Q+ Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 x. w) C: q! \4 d1 s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 G* J/ ]1 O/ L! O8 Q. YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
+ \3 L$ o, A; m8 x* u
7 q" P) Q) q7 x$ u$ Z& z: ?5 v% i0 j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. Y8 A6 N+ o$ w
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)
/ _: q1 I+ J- Z" v/ Z& N; }0 m7 KA:Cilantro 胡荽叶 香菜% W8 u3 O4 R: ?! O4 U2 p% W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 {" {( |1 \- c+ |, s% T; d  L& u- ]+ f5 b2 y" \! p
60.Allspice is made from:
9 _" ^) A* Z$ |6 y: l0 _) \3 }. | 多香果,  多香果香料是什么' n. y- ?. P- H; O/ X) H( J
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& y( w  m4 u" q' z; B4 \
A:A dried berry 干浆果
$ a2 h2 c' y' A
. A, m' e0 a; n- i. c, B, n61.Which of the following are used to make a sachet d'épices?
  Q' W/ \+ Q# m$ o/ ]3 S4 G下列哪些是用来做香包德épices?
1 J  J$ F& D4 p+ b& W, Lhttp://www.sachetcatering.com/
. w  N$ Y: V2 {# a* g3 ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: n$ u' ^& a0 b

; Q' ]* a) V* Q4 t62.Which of the following condiments are not soy based?2 y2 @  R$ a% ^3 F) F
下列哪项不是酱油调味品的?0 l" k# ?' ]/ E$ \1 o# K3 {& q. x9 m
A:Wasabi 日本辣根9 z2 P3 c; s4 D# D' a
' h( f' h  k& Y4 U9 ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# ^5 Z1 v. j% W8 Q+ U# z
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:) b' M5 e% K; J5 p, N# M' ~
A:Pasteurization  巴氏杀菌
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0 D( Z8 \1 O7 s. Q64.Which of the following steps is not the correct procedure for whipping egg whites?  C7 W1 T  W: J5 M% Y, J8 E1 A
下列哪个步骤是不是正确的蛋清搅打程序?
3 ]' A4 o1 m0 @6 }" G! kA:Allow to rest before use. 允许休息后方可使用。# T! q; |! i* i2 v6 U# h
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65.The weight of a large egg is between:一个大鸡蛋重量介于:( N- p. R8 X. I2 k1 m1 F& X- e+ A
A:56g and 63g 56克和63克
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4 d8 P) F  U0 `/ b7 g5 `1 A66.Evaporated milk is a concentrated milk that is produced by removing
: R6 t: `5 V# @; @" }; o4 o! o% C炼乳是一种浓缩牛奶 是去除什么做的1 g5 u4 S* L/ B9 ^4 g1 Z
A:60% of the water 60%的水- [, I) X# f; k7 s) ^

9 u% P6 ?4 }+ w0 {1 u  d& h! M" Y67.A method of cooking that transfers heat through a liquid or gas is:' n0 e; Z5 e% d" m6 J
一种烹饪方法,通过转移液体或气体是:
. b- v- }% ]3 w3 O8 TA:Convection 对流: N' W; U# i+ i+ T5 }9 ~/ M) z& E
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68.The cooking of starches is known as  烹调的淀粉被称为
$ o" K% x" Y5 b* G# T# jA:Gelatinization 糊化+ L# X2 D8 |0 `2 x/ m! e
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- p' O8 ~- `: y2 c- qA:Braising 烤- b3 g* O1 Q" ~7 m* O. v  Z+ r

( w7 V& A% I) N3 e! L' C4 _, Y70.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:1 S( r) [) K) Q% w; a6 `
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
* V! F/ B) o& `6 }0 ?. g! eA:Fumet 原汁3 @6 L7 M& }$ p" E. l6 f

$ p( w" e, B9 f5 a, N# V/ P72.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  a$ @. ?$ |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. O- f# [( N8 O8 t- [4 q( l73.Which of the following is a principle not used in stock making?
7 c* E! Y) W4 [5 [! x+ H下列哪一项不是用于制造高汤(低汤)的原则?. o7 B' M  d7 E  Y, V; N
A:Start the stock in hot water.开始在热水中操作
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% m  }. ~& J5 P% L) X( z74.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+ [/ P1 O2 J, m
A:Remouillage 法语熬汤
1 X) J+ ~' s8 n; dhttp://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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