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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。
2 y, R- }1 c6 H: N' S% a" T7 {: e6 K0 G( y3 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。$ h8 T0 V7 h0 R
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. ?& V$ m& x1 B1 X- a6 L
1.Which of the following methods should be used to determine doneness in a New York steak?& a, W. B( m5 a  t
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)* o6 a% q+ x$ Q, @: s0 v
A: pressure touch. 压力触摸
  I& A$ u" L8 F1 [* f2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; M9 B. T5 O& t7 C: c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
! r! S* S  g8 a- e5 Z! V7 DA: acid  食用酸
7 G8 X5 e+ N$ e. b  X3.Vegetables are major sources of which of the following nutrients?
7 `% a( M; J/ R; f- O4 g3 R" E6 f蔬菜中包含的主要营养有哪些' k2 b8 c2 L$ n- X5 a1 q
A:vitamins and minerals. 维生素和矿物质。0 k4 K& d0 O* X& V, C& [
4.Cauliflower is commonly served with
$ l9 X. Y6 ^( }) C花椰菜(菜花)最常见和那种酱汁搭配
5 F% A" M' p' ?1 d( t% qA:Mornay sauce. 奶油蛋黄沙司: s8 d5 e; x' B. u( v
5.Which combinations of products are found in pie dough?) D) i1 r( W5 X7 ?- W! A6 b
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ F& ^0 g+ W9 T, c, _$ V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 B# g# s; @) c- A
6The French term for mussels is 法国语青口(海红)叫什么
0 ]. i5 _! ]6 zA:moules.法语青口,海红
- v5 Z+ ~* t& J/ C7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: w4 D& A8 U1 N- U; G0 D1 tA:faintly fishy. 稍微有点似鱼味
- m% Z+ k) v) _7 F: X  }5 T+ Y. m* k8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 v' l, l% a5 m" R2 D  G
A:2 days. 2天9 V& k& g5 j9 J% D& Z
9.What are the principle ingredients in ratatouille? ' D8 ], I4 K6 E8 ]9 x
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* c, F6 H% @+ j! _/ {A:Zucchini, eggplant, green peppers, onions and tomatoes/ @$ z; I* f  t2 E( l
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 y. J  t5 F" }4 U: ^6 G
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% g; O: y' i8 r8 S
A:cook food in quantities that will be used up within 20 to 30 minutes.
  r( U4 z( L1 |& J; f大批量烹煮食物要在20到30分钟内- J1 f/ B0 L/ X
11.What person has the authority to issue a Health Permit?
0 r! S1 g8 A7 K* F7 x谁有资格颁发健康证(卫生证)。; m3 c1 _, @" ]
A:Medical Health Officer.% f$ q% I3 _$ ?5 m- H0 P+ q
医疗卫生官员。& |4 |7 o% z0 J! E  y8 o# C
12.For what period of time is the health permit valid?
" V. ~% E3 P6 `% \健康证的有效时间是多久?
. [8 w  P, {% m2 Q5 d8 B) aA:12 months.12个月
. r; R* S1 M  M, ]13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 g1 r$ F! J6 G9 b! v
在食物和饮料准备区,通风系统换气的标准时什么; S; K% B6 U2 g. @$ O8 F
A:08 times each hour. 每小时8次
9 v. j; B- @% R% \8 U. q14。The minimum temperature for manual dishwashing in the wash sink is% T& w3 X( ^+ p2 M, P% M) N
手工洗碗,洗碗池的水温最低多少度?- B" O8 D) P5 M7 r  f
A:110 degrees F (43 degrees C). 43度0 P" d4 x: o. G' N6 q1 V; |- h5 P+ b
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 t+ r2 Y; f, |5 y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- L5 C; `9 W7 ]9 ^8 Q$ k
A:180 degrees F (82 degrees C).  82度! c% G9 Y& a$ H7 Z! e( E4 @
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! U# o, L" Y; k' t+ H8 ?5 i
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 H0 K3 Y. t" r8 \; h: }A:en papillote.  法语自己理解* y" E7 X2 @+ ]" _* I4 F
17。Wing or Club is considered a$ t; K) E) F% ~5 c2 U% k( q
翼和CLUB 被看做是一种.../ [' ?, ^/ E& Y" @( A' Q
A:Bone- In Cut     带骨切" l2 d0 o. v6 j7 O
18。New York is considered a   纽约牛扒被看做是一种( q( z' R( w6 @2 G, T. f
A:Boneless Cut     无骨切
  F5 g6 O. W8 b! [( v19.In general, a court bouillon for freshwater fish will contain& n4 V2 j: U  O# S3 H+ v
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. S2 C& j' C! W/ Y$ U9 q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) R' U/ I- _! _# f3 T和做海水鱼同样数量的调味料和香料& P- F9 p" ?; j- z& D
20.Anise is very similar in flavor and appearance to
2 V4 j) ~9 c( \$ \% S5 r八角和下面的那种原料有相同的味道
7 a& Q; y; t3 g' KA:fennel  茴香: S' p! B2 T9 L; o, U
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 ~, i. B; v. V
下面那种原料更像大葱且有平面的叶子
3 `' j$ k. T' Q: z7 d4 U( WA LEEKS  似蒜葱 (这边人叫京葱)  j4 {* z/ Z8 ]1 z9 o
22.Which of the following cutting shapes refers to a small dice
2 D0 y/ J3 h+ |7 g' _下面那种刀切形状指的是很小的粒(末)
7 f" ?* l9 ]7 k- p# g7 I: KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 x( l$ }! N* y8 M- H- \& M
23.Oil is added to the water for boiling pasta in order to, A- f6 z. ~: b; m; |
向煮沸的pasta (意大利空心粉 )中加油是为了
: V) M' ~6 A: J! uA:prevent the pasta from sticking and to minimize foaming action.& o( i+ b' H% e4 Y- \
防止面条黏合并降低发泡。
% p4 X) U7 D! S7 R24.Which pasta dish features pine nuts and basil?
) x% m* s# ]/ {  k* |: d下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 ]& q' m+ m7 B
A:Pesto.一种绿色的意大利面酱
" o" S( D. Z: \. @$ ^* Fhttp://www.tianya.cn/techforum/content/96/563836.shtml! b* t4 E5 F8 s

! T2 x( W- m% V$ S# g25.Which of the following is a spring vegetable similar to spinach?
7 P, k! ?5 _3 w: z2 s. L下列哪项是一个春天的蔬菜类似于菠菜?
7 |8 j/ c9 x% X7 zA:Sorrel. 酢浆草。
0 d2 s" ?0 }* M/ Hhttp://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:4 ]) y& v8 h5 Y
哪位厨师最早带来高水准浮夸的美食/ ?9 R/ ^& ?* t4 n: O& m
AAntonin Carême 人名 安东尼·卡罗美
+ i0 j; d% w! _9 N
8 \8 G* P) t0 [6 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ e" l6 s$ e- F  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 。
- k! V7 b( g$ r: j& C: QA:Cast-iron stoves         壁炉
# N2 y; Z1 |0 |' E- khttp://www.usstove.com/products.php?id=6* c% ]% T& u, A: L# M
: ~  v) L1 `6 F$ f5 Y% q. O
28.The French term used to describe the roundsman, or swing cook, is:- X) t9 f$ I0 u/ f7 K# E
法国术语,用来描述roundsman,或摇摆厨师是:
9 I( Y% T+ s9 B& k, ]5 E* gA:Tournant   图尔南" F0 E/ i# e- ~$ K! U+ M3 k
( m/ I6 ]4 e4 Z: r/ a: A% R, g( [1 K
29.Another term for the wine steward is:
. o3 M9 K( e3 t" u葡萄酒侍酒师的另一个术语是:% O6 S- s: d; [4 k- N) f. R
A: Sommelier 侍酒师
+ O  Q3 e7 |3 V8 \: U4 O1 i
. u& J) J3 v# Q! ?" ]30.Molds, yeasts and fungi are examples of a:8 m: w1 A- n' a4 q
霉菌,酵母菌和真菌是一个神马例子7 P* l! e  _* k' L* @, q) G+ Z8 b
A:Biological hazard 生物危害
/ x9 `8 V8 F( s5 {
, |) I2 c0 Q, M" z# Y0 D8 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) r1 A# f+ o# z
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ C% h* i% v% ]' b" FA:40° and 140°F (4–60°C)     4-60度
4 O: S; C9 `3 o' v0 O+ s. k3 F$ o% {& s! M
32.All bacteria need the following for survival:* y+ W/ O! h' E. x7 M9 U
所有细菌生存需要以下哪些内容:" h9 g2 a% @4 Q6 Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! f- ]4 G5 T1 L5 H- {. |
/ n' _2 d# P! D% ?! S9 q1 I/ Y
33.Which of the following correctly represent critical control points in a HACCP system?
% A  Q, {8 [, [! ]8 B4 E4 @5 Q2 X! }以下哪项正确表示了HACCP体系的关键控制点?: a" u- B5 @% F! p% V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ ~- X3 k# [3 [5 q, s& O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- H* z+ g' I* W3 H0 E8 A
) R8 L; }; v5 c) S34.Which of the following is not an example of a carbohydrate?. Y  w& v8 [4 s, q
下列哪一个不是碳水化合物的例子?; }& H, X  ]% S7 n9 Z
A:Essential nutrients 必需的营养物质
3 x7 V: n5 U6 s6 Q  ^
' `7 T, l' }* [( N7 Z$ u# T, ]% N35.The process by which a liquid fat is made solid is called:+ K9 M. j* P* y% \) C
液体脂肪做成固体这个过程叫什么9 m# q  ~- Y' J- R0 \( u5 V
A:Hydrogenation  氢化$ s# d& @  Q" p
4 c5 ?' s% t. o( K8 _
36.Which of the following is not an example of a fat substitute?6 B: t$ }. h# \7 q; K  T2 z7 \
下列哪项不是脂肪替代品的一个例子
- s: Q5 O3 Y# {A:Acesulfame K  安赛蜜K表: N, z! E; ^! i% ~

# _0 \+ c) N( @) z1 u37.Health Canada requires that a product labelled "fat free" contain:1 Y* U4 Y* t- C0 d# `% K7 N5 K
加拿大卫生部要求的产品标有“不含脂肪“包括:0 ^) C9 C' O' l7 ~6 U* X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 b# k/ f# D& ~! F
5 u. A! B6 L# u38.Which of the following is not a problem associated with converting recipes?
$ i! B% f# R0 {, Q, g. G2 i下列哪项是不相关联的转换配方问题?- J0 K. i9 h/ x& T+ R! U
A:Unit cost 单位成本8 {0 z8 Q: S6 o3 o# L* ?

: h: h7 u4 b: g; R7 @9 W* s39.The condition or cost of an item as it is purchased from the supplier is called:1 [- @: C8 B9 o) M
从供应商采购的物品的品质或成本叫什么! T8 D1 Z. i3 g/ s, P- ?
A:As-purchased cost 购买的费用
* k5 f+ A2 H5 l9 h1 c
: |! w# H! O- q  [& }1 Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
# f, E: ~  S1 y6 l/ Z在新货到来之前用于日常所求的必要库存量叫什么
* t5 L8 C  r7 B- z" _4 NA:Parstock 基本日常最低库存
% V3 g) }! t1 p% G9 u" v  W! n4 h( `4 ~, h; X1 T
41.Which of the following abbreviations is used to describe the proper rotation of stock?2 g0 {/ j1 }1 k9 N+ u% Q7 I
下面那个缩写是用来表明正常库存流程?
6 p4 D, l, k5 aA:FIFO=FIRST IN FIRST OUT 先进先出0 W! h0 D! T& V5 p. B7 o

  K/ i$ U( Y6 i' h8 C$ A42.Which of the following knives is used to turn vegetables?+ U$ Z- b( ~9 ^" A2 b
下面的那把刀是用来打开蔬菜吗?
  K/ j, E  H1 a  V. b! mA:Bird's beak knife   鸟嘴刀6 D: [7 W7 b7 q1 U( Z8 _6 C) h9 ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) k3 }4 {0 _8 E
+ ~7 P# f, H7 P; I) q2 n. ~
43.What is an instant-read thermometer best used for?2 ]# n. ~* c" W
即时读温度计最好用于那方面?
( n" h: b- `! O7 N9 R" I: e( r3 RA:Checking the internal temperature of a roast 检查被考物品的内部温度
2 a, C$ R% n1 N" r2 R0 @) |6 }* Q( t# r
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& l3 M* H4 W, n3 _6 u
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ o8 d* x% u" h, w3 Z) xA:Cast iron 铸铁
, z, x8 e3 [4 M' ~9 J  D0 |+ V$ \) e. X- K, ^9 {3 i. Z9 i& U
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 B6 W9 r. G3 f
哪件装备下面有一个可移动的碗和一个S形叶片?2 @# `; Y9 |7 ~4 v  V
A:Food processor 食品加工机9 g: `5 V9 l) i& ]8 H
http://www.google.com.hk/search? ... iw=1263&bih=572& ]- c, s: c/ L3 c

- q6 h& M& \2 `# v7 }, Z6 u46.Which of the following is not a rule for knife safety?
0 y8 o  e/ L% R下列哪项不是用刀的安全规则?
/ N1 B" F+ Z1 P& D4 e" c" lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 X/ B$ V" {* w: ^, {* \
0 }  Q1 p( @2 `4 E6 c
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' Y; C& d3 j5 C, |3 q. ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# [, W5 {. j" k& X: tA:RondellES 7 q, |% q/ I8 }, {7 e+ ]8 o
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 G" t& j  T5 [
1 Z, G1 D6 g0 u48.Which of the following is a diced cut used to garnish soups?+ ~. c- m- v  J6 \1 H
下列哪项是切成小方块用于汤的装饰?2 ~( W) E! N# |/ `
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  x, C# Y5 L; ?' @. b" _4 }3 O* a6 A5 M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 J2 Z6 O. W: m' X; n
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!!——6 U2 T* q7 |) c" ^+ l( N8 Y" G
A:Gaufrette
! f3 P+ @5 O  C/ ~  g8 o2 {; `; U& ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  E2 H& Z) Z0 |; B0 v; Z7 n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: Q% J' N, k1 n* ?# D8 H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 w9 {" r- R2 e( X8 C$ Q( ~
, N& G; W0 V# W4 y. c0 d# r
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ o; z, |- c+ g# K
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 r% g# p/ g9 K6 g
A:Cilantro 胡荽叶 香菜
2 s0 [2 G. d2 T9 u2 i3 c% r# W* fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 E* Y5 I: K* v* n9 K- A) n  m. n1 ?4 e) @/ {1 L4 f$ t
60.Allspice is made from:
: f% v# H/ u4 @5 O" _8 N 多香果,  多香果香料是什么% C3 a) b4 _; X/ O+ R6 x$ s- C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 d# a$ ]2 w' a2 r$ \9 A+ l* rA:A dried berry 干浆果
' @# A( s9 O) N7 e' M0 l% a  _" ]. \' _/ j4 v. |6 C* }
61.Which of the following are used to make a sachet d'épices?
+ t4 l! k( P' @2 A# R: P  {( n- ]; r, }下列哪些是用来做香包德épices?1 P" v$ K# \: Q# _. u
http://www.sachetcatering.com/7 x5 W/ u0 Y% V* q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 J0 A( z. h' ^( X! W& R
/ J. W3 x0 ~) C7 H0 K4 }" f, h& O" Z- w
62.Which of the following condiments are not soy based?
  S3 M2 G9 f8 r; d$ ]下列哪项不是酱油调味品的?2 @& |0 G) p3 O" L! W' t
A:Wasabi 日本辣根
3 D% C, [$ k- l, F% `
% o, ^7 R0 o* v3 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! ]  s1 ]1 I" U5 l
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:" z7 t( w( [! j3 z! E- x
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 e* C7 M! s: c, o5 x. ?! K+ P
下列哪个步骤是不是正确的蛋清搅打程序?
& t! z; E$ U+ Y+ g: ]9 |A:Allow to rest before use. 允许休息后方可使用。$ t3 d: r3 O& Y. r# e# N7 N

0 h& j2 E; @  _1 n& f8 D! K4 D/ [65.The weight of a large egg is between:一个大鸡蛋重量介于:
( k: E  O7 `+ J$ p1 I2 w$ F8 MA:56g and 63g 56克和63克
0 k3 n" r6 F7 |, K7 n$ s& l# P4 R$ E# C$ ]
66.Evaporated milk is a concentrated milk that is produced by removing6 ]/ n/ U1 s7 _3 `
炼乳是一种浓缩牛奶 是去除什么做的
% _+ d6 X& z# q0 c, dA:60% of the water 60%的水
% V' E: X" V1 J5 \! n' Z  N( \) s$ u3 m
67.A method of cooking that transfers heat through a liquid or gas is:
- j3 k9 X4 z$ g一种烹饪方法,通过转移液体或气体是:( |" r: U4 a, u6 T* F- n/ J( ~
A:Convection 对流3 H' ?6 h$ u. @
5 g$ r3 F; O& M. @2 x  J$ B& {
68.The cooking of starches is known as  烹调的淀粉被称为! |! Z. ^& T' D8 j
A:Gelatinization 糊化, u1 z* }# Q. C, o* v7 N

( Y3 e$ u* j9 m" f6 V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! X. x+ ~( [1 d$ B. R! nA:Braising 烤
+ _9 t$ V5 \5 s( a
' L# ?! a* e/ Y8 S70.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:
, b9 @: [2 y+ x/ \, {! IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* j* L6 y+ `& F' t* o
* S* x3 m' R& p2 f7 T" t9 L- y4 |) Q; q
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1 |+ ~; S8 g# C, e" a( \
A:Fumet 原汁- U% [! v) b* S2 P, t
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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
6 l8 v/ I: c4 cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?" p1 Z/ K- R( V! G# p+ Z0 g
下列哪一项不是用于制造高汤(低汤)的原则?
$ F4 A* C5 R( c' i1 a' z# D! wA:Start the stock in hot water.开始在热水中操作
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! P% e9 f# ~2 [! |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% e- \) a/ u) P' l& N& K
A:Remouillage 法语熬汤2 ]" z. E2 J0 w# w
http://www.haibao.cn/blog/post/176242.htm
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