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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。6 G: D" B2 L) f7 d' O

  u5 D/ `+ F6 w) D4 }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。- e9 X5 N8 y- ]* E/ D5 W
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
8 t' S) c& D" M/ t+ h5 a: g. W1.Which of the following methods should be used to determine doneness in a New York steak?: [4 U. C6 C" Z% ?7 ~- T5 r: k
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)
0 k9 t. X1 h% y$ V" e" ?) }5 V; ]A: pressure touch. 压力触摸
/ U0 r) o) O1 Q/ X2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 ]1 R2 d2 z* @: e! Y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! Q! h  N3 G5 I  q& `7 O) X+ h
A: acid  食用酸% d0 B; i; r# U8 F' B- J
3.Vegetables are major sources of which of the following nutrients?
, n  b6 A" B" x" T& h  Y4 K蔬菜中包含的主要营养有哪些
4 o% S& U+ N! BA:vitamins and minerals. 维生素和矿物质。
" U9 Q/ [! ?; r, M4.Cauliflower is commonly served with, M  k+ J5 Q$ L7 g2 u# _
花椰菜(菜花)最常见和那种酱汁搭配* c+ z/ I! g+ z! ~% \! F
A:Mornay sauce. 奶油蛋黄沙司
5 k. E/ \5 Z5 f& V( c3 O1 v5.Which combinations of products are found in pie dough?0 O( Y8 ^3 e9 s' f6 c) \
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)5 g2 \" I6 h# r/ K! h3 ]/ c
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* J+ r, d; h: L% _& H$ j9 v6The French term for mussels is 法国语青口(海红)叫什么; Z/ b4 y7 M  _* _; x
A:moules.法语青口,海红
9 C+ a, [2 l7 Q8 V9 K7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 k+ e5 m, x. H- L' y
A:faintly fishy. 稍微有点似鱼味
3 W6 ^" d6 I- _8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; v+ I: b# O2 r" YA:2 days. 2天
5 N- c& X  o" W9.What are the principle ingredients in ratatouille? 0 i# N: ?$ p6 O& [& N: [! {
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 B3 f2 c* ?2 P" B- tA:Zucchini, eggplant, green peppers, onions and tomatoes
$ g; p  k$ ^; T! ~西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ F2 a- X) Z+ b$ Z+ H
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& y! v# \9 D( N% D
A:cook food in quantities that will be used up within 20 to 30 minutes.  ^8 t& s% j8 u+ ~
大批量烹煮食物要在20到30分钟内
6 J( T0 {0 @8 `/ Q/ x/ O11.What person has the authority to issue a Health Permit?
/ N; y1 m- u, t  [% F8 W4 S# ]谁有资格颁发健康证(卫生证)。
$ s3 u9 d$ q( a: L& EA:Medical Health Officer./ ~" E# s2 U9 i
医疗卫生官员。- ~. f. w. K) ?# b( M/ ]
12.For what period of time is the health permit valid?$ C! b7 U0 l) e+ C" R5 w2 k
健康证的有效时间是多久?4 {; h, {3 ?  x) ^3 q
A:12 months.12个月" M( M% l2 R' N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air- b# r+ b2 S; z5 p, w
在食物和饮料准备区,通风系统换气的标准时什么
$ |/ l8 I! h+ L$ m: r2 nA:08 times each hour. 每小时8次% \+ w4 n3 M9 M9 P+ Y5 d
14。The minimum temperature for manual dishwashing in the wash sink is) J8 j" R5 A% S- l' j' A; o
手工洗碗,洗碗池的水温最低多少度?
8 T6 `, Y' V' J5 R% `& N, T4 _# DA:110 degrees F (43 degrees C). 43度
$ h& ?% W6 V6 W- ?9 V# l0 U$ J# {15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' a, {' ~6 G7 Z$ }; y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 g+ I1 a0 ~# _& t/ K: f; H
A:180 degrees F (82 degrees C).  82度* t# x2 x  E2 ?% U! I2 d! ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ k5 {! w0 G7 z2 m( A" r) h& M
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) v) F# D7 E2 W8 h% M1 M
A:en papillote.  法语自己理解. l0 F" a: h( G5 N' H" v, ~5 Y
17。Wing or Club is considered a! Y+ o# l# s/ j$ y8 z2 C6 K8 {
翼和CLUB 被看做是一种...$ C9 }) _7 K( T/ ~
A:Bone- In Cut     带骨切
% B. l+ r- m* @18。New York is considered a   纽约牛扒被看做是一种7 r# C2 e0 u' {) L
A:Boneless Cut     无骨切0 u  L# @% ^! l0 N
19.In general, a court bouillon for freshwater fish will contain
# `4 {' {6 w" g) Z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
; m5 Q! ?: D9 h8 Z4 K" e' ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  P4 M0 a* {# J# _& k和做海水鱼同样数量的调味料和香料
7 R/ e( s# V# m' u: i20.Anise is very similar in flavor and appearance to, q; |3 p/ @( k- h
八角和下面的那种原料有相同的味道
0 Q9 s* ~1 _" Z5 k3 L$ _+ J# zA:fennel  茴香) U- t1 D, {% x/ z$ |
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* B4 f! J5 O/ `& u- Z
下面那种原料更像大葱且有平面的叶子
+ U: A5 d$ F3 c4 AA LEEKS  似蒜葱 (这边人叫京葱)
0 G9 I2 x9 c$ W1 w! U% U; p22.Which of the following cutting shapes refers to a small dice
3 I0 E& P6 O; O  j* q0 }下面那种刀切形状指的是很小的粒(末)
2 |% @! Y# R/ E5 o/ _- }7 MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' Y" ]* _. S% q2 Y23.Oil is added to the water for boiling pasta in order to: Q2 v2 K9 ]! ^" T2 N5 {& k
向煮沸的pasta (意大利空心粉 )中加油是为了
7 f- H  w# \! O- bA:prevent the pasta from sticking and to minimize foaming action.
3 Y- P: Y( N/ G防止面条黏合并降低发泡。
, O; K4 z0 u: A# `24.Which pasta dish features pine nuts and basil?; U6 H* U. }; g# G
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- ?* T5 d4 I! _A:Pesto.一种绿色的意大利面酱 7 b' O  s6 Z$ `0 I9 c& K! }; m
http://www.tianya.cn/techforum/content/96/563836.shtml
# b+ l. v  F, b  b: h  y6 R& a
25.Which of the following is a spring vegetable similar to spinach?
" d" ^5 x3 |, x, c, V& @  x( \7 }下列哪项是一个春天的蔬菜类似于菠菜?' j" B1 F9 |( g8 V8 p  ^& r
A:Sorrel. 酢浆草。5 A1 H( q" X4 J  @4 R& 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
大型搬家
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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:8 _4 p& {9 R1 @( g
哪位厨师最早带来高水准浮夸的美食
" X. l) V1 K* P0 [AAntonin Carême 人名 安东尼·卡罗美
( I5 Z* T9 r5 j9 ?. m  o6 w" M" N: v: I# z' }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ J5 R0 K5 m  E: J1 h% e" L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, e* O4 l1 w# M+ u: \9 `4 v' `
A:Cast-iron stoves         壁炉: H7 v" J! N+ Q: k1 {
http://www.usstove.com/products.php?id=6. U1 J1 c, Q$ h

8 E! R5 G( ?* D$ E$ S28.The French term used to describe the roundsman, or swing cook, is:" P6 k+ k, R& l# P. `) E
法国术语,用来描述roundsman,或摇摆厨师是:
6 F, t3 @1 C3 H7 v/ @A:Tournant   图尔南- o% u. S9 f* M$ O$ m& z

  F3 {" b7 v7 F! Z% w& w29.Another term for the wine steward is:
, x, M. A+ |4 g8 S- L葡萄酒侍酒师的另一个术语是:* ]: }5 m7 v7 n: O9 h2 H" u$ L
A: Sommelier 侍酒师. `2 D* D9 `2 o: P! P8 t( e, \* Q
5 e+ {: c+ S% n
30.Molds, yeasts and fungi are examples of a:
  Y, S1 ^" o7 V霉菌,酵母菌和真菌是一个神马例子
! k( P2 v2 d5 F1 ?. ^' tA:Biological hazard 生物危害
" ?% H* u+ d9 H: {1 U- K0 o. ~+ [" M2 S9 V* O2 b# T
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 s2 Z5 v* q2 t" C3 l. Y/ r4 q根据加拿大食品检验局,食品的危险温度区在多少之间:
# z( W/ C* M& @( G. G# KA:40° and 140°F (4–60°C)     4-60度6 Q: M( t. _# F/ L* |! g0 O
/ t% F3 _& v- h. I* w6 `$ Z! W
32.All bacteria need the following for survival:& D' h# j8 e8 l- C7 p# i
所有细菌生存需要以下哪些内容:. ]. C% R8 [. I$ O- w
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. Y# _* ]7 Z! O' Z+ q6 S
1 k. @8 n( ~  V3 C
33.Which of the following correctly represent critical control points in a HACCP system?
, G6 S1 `+ i% @以下哪项正确表示了HACCP体系的关键控制点?& u# k9 P* |. m6 s* ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / y4 U4 g6 J# G1 j# {5 g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 E) p  F8 V9 P( x$ j# u0 H8 N; J; c

. S2 y8 L" r$ q! `5 G$ C34.Which of the following is not an example of a carbohydrate?
% s' H$ d4 J7 {下列哪一个不是碳水化合物的例子?; R! _4 \, Y  n! E3 I5 Y
A:Essential nutrients 必需的营养物质
$ q% u& ]  Y! n5 b' x  {. r6 k* k) R0 D+ c$ H7 a6 q
35.The process by which a liquid fat is made solid is called:
# A2 e7 m; z4 m% b/ Y! ]液体脂肪做成固体这个过程叫什么4 j& l3 d2 ^8 U1 B" b7 G
A:Hydrogenation  氢化* R7 `# y4 K  s  O+ I

- `1 |6 I# C1 j  s" j" ~36.Which of the following is not an example of a fat substitute?/ g2 O4 J% T" X! q
下列哪项不是脂肪替代品的一个例子. a& q- g3 f# U% N
A:Acesulfame K  安赛蜜K表
& g( u; K0 T5 `$ V1 N% ]1 H
7 H3 G0 E% _' {! ]8 |0 l  Z37.Health Canada requires that a product labelled "fat free" contain:
% c) B0 w, p- H2 M' [加拿大卫生部要求的产品标有“不含脂肪“包括:
8 ]8 z/ t! ]8 o6 fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ D; {. h; y7 q9 w4 _1 X5 o4 h1 {, N* Y" `9 S
38.Which of the following is not a problem associated with converting recipes?( U- T( e4 E4 E% ^
下列哪项是不相关联的转换配方问题?
5 a  O1 y5 _. QA:Unit cost 单位成本) Q2 |! s4 F  G" P) \' p2 n2 h3 p

- J3 E' p1 `5 I' @! g/ [; n39.The condition or cost of an item as it is purchased from the supplier is called:! H& y, `; E1 d2 n$ f/ |
从供应商采购的物品的品质或成本叫什么3 t3 n  ?8 x* v9 L9 n# @' T, |
A:As-purchased cost 购买的费用# P/ ?6 j7 c0 _  l# ]5 [, R

+ S8 e6 M3 R% Z8 q) v40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ Q) a3 |# M$ L/ M: ~" D在新货到来之前用于日常所求的必要库存量叫什么- x2 j& K  u5 X7 q* J8 ]1 ?  g
A:Parstock 基本日常最低库存/ d$ `5 y6 Q- M

1 f8 ~1 `. M( D: k+ A- G) ]41.Which of the following abbreviations is used to describe the proper rotation of stock?
( J3 U/ ~. _( u1 M下面那个缩写是用来表明正常库存流程?
$ X* `, Q* ?( {& f" p2 ^! iA:FIFO=FIRST IN FIRST OUT 先进先出4 c& k% l7 z. }, _6 u3 t
( i/ d0 n! g- ~* t' {
42.Which of the following knives is used to turn vegetables?
* Z2 ?6 H# Q! f8 L3 @6 B下面的那把刀是用来打开蔬菜吗?+ `* y6 v2 M8 _5 `
A:Bird's beak knife   鸟嘴刀- Q" F! \; S9 l7 V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 A; c; E- W. V4 k8 }- R

$ O4 J0 c& \0 ~2 r/ o+ W* Z0 W43.What is an instant-read thermometer best used for?
* E; y' e: X/ h. I) R; T1 R即时读温度计最好用于那方面?* ^& q) n. P% x  v. D4 `) a* ~6 I' S- q+ a
A:Checking the internal temperature of a roast 检查被考物品的内部温度
5 ~. I7 ?% c# X5 t1 B" f) O
, B. G: p! D$ p( V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 }# }$ C/ w* ^0 v+ e, ^# q/ @+ E
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& d2 n2 A# n9 SA:Cast iron 铸铁
+ Q( W3 Q6 X; _4 R" B& t- r4 D) e8 i
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 @0 H8 b& E% m8 o* {
哪件装备下面有一个可移动的碗和一个S形叶片?
; y, X$ c0 O  E7 x/ g: v8 ]A:Food processor 食品加工机9 k+ S3 T. S2 T. h% K( G( a
http://www.google.com.hk/search? ... iw=1263&bih=572' g& A( l' a" P, c, m4 G0 s

3 b" R8 f+ |4 {" v& I6 h- Y. ?: w46.Which of the following is not a rule for knife safety?
5 b$ T! G" K# t3 B( Q+ d( P下列哪项不是用刀的安全规则?
; f! t( N1 H  s) o! p/ NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: W2 V  G0 _2 P# ]# g4 ]: _
) H; I1 B  X1 Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 P9 A; D+ u. p1 \5 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 v! v1 U) S) R& O) t# L2 d0 v
A:RondellES 4 p. L2 Y9 }& B& c: n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, X6 Z! g5 {' m+ K
. M+ D# U/ d  A4 ^% z2 D# ^
48.Which of the following is a diced cut used to garnish soups?& ?- c8 b' B; h. C
下列哪项是切成小方块用于汤的装饰?1 y; K% e# M1 R$ m, ~; m
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ \7 V6 G6 j: b) w( Y) q' ~( r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 Z. K7 F# {" j" T9 c( j( 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 }6 m; t2 [% s! PA:Gaufrette
1 X8 a$ u6 ^: Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! M4 L% c; s) h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 U6 a, k! q: W9 o4 O% S- q/ [1 I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& K/ h; |9 f  b, o
$ @+ `% T2 ]5 L2 }) l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, S' C* i6 m1 h3 |/ a9 j/ `7 X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), c7 _& O; V' z( G; E
A:Cilantro 胡荽叶 香菜
& H9 i, I# y2 |' ~$ V  e& Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" x6 V5 {! Z( s. o# h7 E) R3 V7 A

# Y" B4 K0 N# x* W( u60.Allspice is made from:
- u7 \* N; t6 g8 ] 多香果,  多香果香料是什么
/ \, ], ~" s: @) h! shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( i; N" f: p; Y
A:A dried berry 干浆果
) f/ v& [2 B1 b( [
# R! v2 o; i- h! i61.Which of the following are used to make a sachet d'épices?4 h1 \0 F: E* F$ T: {9 J
下列哪些是用来做香包德épices?
$ `2 s9 Q* K- `http://www.sachetcatering.com/6 s  Q+ E$ v' C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
% x* x, u% e6 b2 s7 H* H% C; m0 C. X5 i1 ~: i& |/ Q  ]/ k2 L; Q
62.Which of the following condiments are not soy based?8 P. B& F! c# F; R( Y- p/ q- l5 R7 N
下列哪项不是酱油调味品的?) A" k1 p$ _& J; C8 B+ l% x
A:Wasabi 日本辣根( W$ g5 h5 _3 o4 W1 N
3 y& p( V9 L8 f
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& _! h8 l7 e2 d5 X$ i( u/ B3 u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 f* C- v3 @4 HA:Pasteurization  巴氏杀菌: H0 D9 L2 Z) @3 k7 O+ ]' o! a

7 ?' x; `+ V) a- p; f  l! W64.Which of the following steps is not the correct procedure for whipping egg whites?
. g3 Z; `. R% `0 F1 |) K* [& j下列哪个步骤是不是正确的蛋清搅打程序?+ n" H, N* c, a  K8 Q( |; [1 m! J
A:Allow to rest before use. 允许休息后方可使用。9 x( O7 f+ o$ w" ?

4 a9 ~# N; l0 n. Q6 K65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ k# n3 Z, N4 ]/ P* {' bA:56g and 63g 56克和63克. w# U; E+ W/ `7 [

9 ]1 Y9 o7 ~) k& C66.Evaporated milk is a concentrated milk that is produced by removing
5 l5 f* C$ V2 `) M  S9 d炼乳是一种浓缩牛奶 是去除什么做的' }( Y/ D" ]* g: R# c. U6 `8 X8 s, {0 Y
A:60% of the water 60%的水
* M" d! d6 v# c+ q
3 ?& Q  I( S/ Z/ u9 l$ u67.A method of cooking that transfers heat through a liquid or gas is:/ e! l& s6 t2 H: J
一种烹饪方法,通过转移液体或气体是:
6 X8 ]% s/ b. F- m. H6 jA:Convection 对流
# A* j9 x0 p1 @6 v- |1 U4 e& u( S- n; k$ E; U, {
68.The cooking of starches is known as  烹调的淀粉被称为% V% h0 Q2 d$ j- J. {' z
A:Gelatinization 糊化
& g2 ]# S8 s1 v2 m
# q- [+ t1 i, @# R) S69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" O, l' ?9 `+ E5 Z) A7 W% s" B, T
A:Braising 烤
9 \7 V* r6 T9 f; H; O# J
; P1 Y( Y( i! D2 }4 q70.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:
# s0 G; E' q/ g$ M/ g4 fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 Q# H% R1 e) g. B4 b9 S5 [% k: `. Y/ Y6 P
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# L0 v9 y, E/ ^+ n0 O4 S
A:Fumet 原汁: C8 K1 i( {- L* Q# u" m

" H6 R( E1 I6 f7 l; L$ ^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; E8 N* J' r9 E9 b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
4 U* U) W2 G, _0 D1 G) |8 \& k+ D8 h- x
73.Which of the following is a principle not used in stock making?, p' n2 z: }0 V3 S0 B+ O( S) g
下列哪一项不是用于制造高汤(低汤)的原则?" p- t9 Y" g7 W  Q
A:Start the stock in hot water.开始在热水中操作$ }0 o+ C2 |; K- A: L  E

2 v; V" L$ T) _9 k8 a74.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
. N& m/ J, M9 x3 F+ ZA:Remouillage 法语熬汤
$ r- Y  W! u6 I8 _3 |http://www.haibao.cn/blog/post/176242.htm
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