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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。0 v( Z) d7 Y( c7 q
! y- F& u; _. U
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。6 ?/ y9 \  ?+ K, P1 m5 b
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) ~* t( B0 Z  ^. ~, X
1.Which of the following methods should be used to determine doneness in a New York steak?
2 r6 z  D3 n4 Y: A9 y% v- U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)- W+ F* f" G; Q# F6 M3 |
A: pressure touch. 压力触摸4 c1 Q* N  C4 {" O6 v2 n/ W7 N
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ n) x6 w# k8 P1 v) Z+ U
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
' O3 u+ V) W+ \2 g/ tA: acid  食用酸: O+ I- v3 i0 t) R+ z; a* [6 U
3.Vegetables are major sources of which of the following nutrients?
' c' E9 G5 P! n/ q+ }6 s蔬菜中包含的主要营养有哪些$ L. g& \/ ]& m1 s$ d* Q* [( l7 N+ d
A:vitamins and minerals. 维生素和矿物质。; j1 S+ o; y: k$ S
4.Cauliflower is commonly served with! E! M! D( h" F& L' w
花椰菜(菜花)最常见和那种酱汁搭配
6 G0 w, W9 |$ H! ?- JA:Mornay sauce. 奶油蛋黄沙司7 B! l  C  j  a$ A- H4 `
5.Which combinations of products are found in pie dough?
$ P! W0 `; e& s9 ]' o下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)7 o: }! ~; u+ |& Z3 a
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ q7 H* Q3 D( Y+ w# M0 L+ K. y
6The French term for mussels is 法国语青口(海红)叫什么" f) N; I1 t! ?' X7 M* f
A:moules.法语青口,海红
+ ~0 i* a5 v7 e7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* b% q  ]/ U2 z. W6 O" RA:faintly fishy. 稍微有点似鱼味
. Q- a# v7 I. E* [# y0 H5 J5 f8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( t; m6 y- B2 e/ z& `
A:2 days. 2天! h" A1 [4 C3 n* a/ _
9.What are the principle ingredients in ratatouille?
7 a: R) O  k6 N) c& k: F1 I) r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); S( c  L% t) q# j
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 q9 q; d$ U' t4 X3 E. [1 m# S西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 \, d" k! a: I$ _# y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
. z5 N. V! d; ]A:cook food in quantities that will be used up within 20 to 30 minutes.
6 i4 Z: h  I, k9 }; Y大批量烹煮食物要在20到30分钟内
; B, S$ v/ c& Y5 s$ E11.What person has the authority to issue a Health Permit?! ~  l6 M1 C2 u7 [4 b* L+ n
谁有资格颁发健康证(卫生证)。6 u' @# D/ Y  i; a
A:Medical Health Officer.
) [3 e  U/ ^- {3 Y1 D医疗卫生官员。
5 R* V7 C1 P2 i3 \% L12.For what period of time is the health permit valid?
: i/ j7 \) ]# l健康证的有效时间是多久?6 [0 K8 O" ?( c' W1 l: R8 F( j- ~
A:12 months.12个月
- h  [; i/ ?- \$ V; s13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 ~& Q( ~3 D) D% Y% u. M在食物和饮料准备区,通风系统换气的标准时什么
" ~, K* H4 o9 j1 aA:08 times each hour. 每小时8次
) p1 Y: y: X/ N# H) n( X; Q- `. Y14。The minimum temperature for manual dishwashing in the wash sink is1 H+ ~9 j( }! ?9 `
手工洗碗,洗碗池的水温最低多少度?
; X% O; E, x/ v& z" hA:110 degrees F (43 degrees C). 43度3 O) ]8 w, `, W, O8 ^0 }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* y' {6 u+ h9 I0 P. m* K! ?8 e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) G$ e( z; ]" r- \7 n2 p5 d- [5 a. CA:180 degrees F (82 degrees C).  82度
, S, S4 @% i3 I% J7 c7 a16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 N' l5 j1 |- i4 Q: X; c1 s1 \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 f5 l, q& c8 {8 y* c, jA:en papillote.  法语自己理解
  b: M' b1 z' v* T+ J17。Wing or Club is considered a! @( b% J: C, ?: N" E) h
翼和CLUB 被看做是一种...
% K9 k* Z" l( p( V) sA:Bone- In Cut     带骨切7 f* o3 Q; K% ^7 W7 B" G7 O
18。New York is considered a   纽约牛扒被看做是一种  H# o* M) L6 f1 s2 ?  ]
A:Boneless Cut     无骨切
0 d! e+ f: y* K4 m+ X  |1 E19.In general, a court bouillon for freshwater fish will contain
3 }5 t7 W: ]6 |/ L( f) h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% \1 ^( u/ b9 i! n$ U
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% r( I/ y3 u+ `& @和做海水鱼同样数量的调味料和香料
. `$ T/ c! m8 [4 @# K: G* B% c. E20.Anise is very similar in flavor and appearance to
+ L5 i* G: l: @2 [八角和下面的那种原料有相同的味道# d# A4 B# \# q, p8 p% y
A:fennel  茴香) n. a) g6 J! j* B  g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% A5 `/ n" S* z3 v5 [9 C$ A下面那种原料更像大葱且有平面的叶子
! c. ], J- n0 @  Q! tA LEEKS  似蒜葱 (这边人叫京葱)* D  Z4 a# s' u" m
22.Which of the following cutting shapes refers to a small dice' X5 v! K' c0 b7 v' r
下面那种刀切形状指的是很小的粒(末)
! M1 G4 p1 E/ J- _$ i3 lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 v. }' y; X2 S& \6 g8 o23.Oil is added to the water for boiling pasta in order to7 E$ g" G  I* {  f3 i
向煮沸的pasta (意大利空心粉 )中加油是为了, t, o6 q, ?- A  d& `  y
A:prevent the pasta from sticking and to minimize foaming action.
) i2 t% N$ ^6 ]; \9 k" s( t防止面条黏合并降低发泡。
3 Z3 ?9 R  I* C0 T; F  Z24.Which pasta dish features pine nuts and basil?1 e  S. o' h3 I# H/ f" d
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
7 i) i3 O9 p, o# z) NA:Pesto.一种绿色的意大利面酱
) ~1 |% j" e6 {! ^4 a! H, x; Q6 }http://www.tianya.cn/techforum/content/96/563836.shtml1 W' r' A$ w2 r. C

1 r- P9 C% d& C9 k% R, k! Q8 ^25.Which of the following is a spring vegetable similar to spinach?" e2 I# K2 G6 |/ @5 I
下列哪项是一个春天的蔬菜类似于菠菜?4 j; v/ L8 k( P. U$ j
A:Sorrel. 酢浆草。/ v' |; {8 u- s+ X  l) n( g
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:5 _4 d" B% \" c. @# c
哪位厨师最早带来高水准浮夸的美食6 t6 }1 W/ a. }% M* G2 h
AAntonin Carême 人名 安东尼·卡罗美, b4 d) Y3 Z2 I% |& f

4 t% q& N6 S: Y/ P. f' X( w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& E. v0 O, G# s9 h  W, U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& c5 P* j7 T4 }A:Cast-iron stoves         壁炉
- J1 W% P' G2 ?1 M6 R: g  whttp://www.usstove.com/products.php?id=6
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) k7 t* S; t& p28.The French term used to describe the roundsman, or swing cook, is:
- Q8 l+ H. v- k, ?% i- m法国术语,用来描述roundsman,或摇摆厨师是:, H6 N; \, z# |" d5 w% E
A:Tournant   图尔南
" P' ?9 b- x. n- `6 o: u3 p5 k0 U' L( F
29.Another term for the wine steward is:
4 T& g% ^6 f' S. @8 P' t葡萄酒侍酒师的另一个术语是:2 T$ R3 C+ e( |
A: Sommelier 侍酒师
; k2 s3 \, w# b) x. o. V' s+ C) c& b+ J4 p+ g. g. b) g; c
30.Molds, yeasts and fungi are examples of a:
% n- O  V% `1 H! j& d' ~& v霉菌,酵母菌和真菌是一个神马例子
7 B+ U3 V' I8 [A:Biological hazard 生物危害
. U' k; o; c  L& n; q8 R2 s9 w$ S
) C8 n4 B3 _" g$ C) x8 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 K* B* P' m5 Z9 B  G/ }4 _3 ~) }5 O根据加拿大食品检验局,食品的危险温度区在多少之间:
; b  _2 q( z: @" T' M" DA:40° and 140°F (4–60°C)     4-60度
% _4 h& g0 p" K) Q5 I5 f/ z9 m
" ^/ N2 x' |; Y0 m$ N% d+ q9 F32.All bacteria need the following for survival:' [' ~& o1 x. V! f
所有细菌生存需要以下哪些内容:
  D1 Y7 o, h* D9 T7 hA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. O2 h+ u7 v$ w# `. `

2 w9 O5 S  B4 Z% h, s7 u; `33.Which of the following correctly represent critical control points in a HACCP system?! R5 |9 a1 g- k: {/ m+ F
以下哪项正确表示了HACCP体系的关键控制点?
! [0 {; Q5 S7 u  L$ ~( |/ _0 B) z2 EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 A0 T- f( @  x' D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 N. B& \( D: E, X6 o
  N7 r, H4 c# @' @! U7 I0 H+ O34.Which of the following is not an example of a carbohydrate?, r: M2 [0 z" a
下列哪一个不是碳水化合物的例子?8 x* [: Y: p& A/ ]
A:Essential nutrients 必需的营养物质
  S: @3 R6 V3 C& a8 Y8 G$ Z8 O
% K& T+ z5 n; |! r0 ^' a35.The process by which a liquid fat is made solid is called:
% z/ }& q1 ]3 D! I& s$ W  h液体脂肪做成固体这个过程叫什么
; H( c- A$ m2 o9 A; {A:Hydrogenation  氢化! b! x' t; |* ?$ P
9 U/ F. y7 A  g) k! m
36.Which of the following is not an example of a fat substitute?8 I- }4 o0 d* Z- W1 q% l
下列哪项不是脂肪替代品的一个例子
/ C" G" D- e, QA:Acesulfame K  安赛蜜K表
5 B% {3 P# \/ P  j- _5 I7 E. y% h0 ~9 J
37.Health Canada requires that a product labelled "fat free" contain:! L6 a& D" i. a' N
加拿大卫生部要求的产品标有“不含脂肪“包括:
, T# a0 k' d* U7 q0 kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: S' ]; h+ S! B+ A1 }, F, x+ e

  R! B$ M4 E: Y* l: R% B38.Which of the following is not a problem associated with converting recipes?$ O# E. l0 @) |/ e9 D/ j
下列哪项是不相关联的转换配方问题?4 `- s9 H) b/ A" v3 m
A:Unit cost 单位成本
3 W; D4 e8 w8 V( P
* z3 u% x; u' k: J" O8 A39.The condition or cost of an item as it is purchased from the supplier is called:& F1 O) C( s% ?. C! ]5 f- d
从供应商采购的物品的品质或成本叫什么
# G* |/ Y0 p: W2 ]7 ^: i" gA:As-purchased cost 购买的费用
0 e9 P8 Q* t7 I0 }$ a% p2 I4 K0 \' N: v9 `- Z8 {8 @" z
40.The amount of stock necessary to cover operating needs between deliveries is known as:
: W. J, @* e0 H& r/ k2 l0 {在新货到来之前用于日常所求的必要库存量叫什么
% Q% y6 s5 Z- }8 |  E' c4 hA:Parstock 基本日常最低库存# U/ l9 X3 f/ ]
2 h* \0 @4 D: f* ?! ~8 W
41.Which of the following abbreviations is used to describe the proper rotation of stock?
& x' P9 K* U0 C$ W下面那个缩写是用来表明正常库存流程?3 y1 B) ^0 @: d) C
A:FIFO=FIRST IN FIRST OUT 先进先出9 x% `6 }: D' f

* ^% p4 C, N5 w: p" v42.Which of the following knives is used to turn vegetables?
$ v: u! O+ g  X; c1 }$ r下面的那把刀是用来打开蔬菜吗?
; b; h  Q- |/ {' ~A:Bird's beak knife   鸟嘴刀1 b3 ^2 S8 j. p( E) A( k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 P6 o8 Y# A, N+ u6 w% \3 i. u$ w/ b7 p- I
43.What is an instant-read thermometer best used for?# y& O/ x& ]0 I' \. J! W
即时读温度计最好用于那方面?
  s, h- m8 P: I/ v% l( ~7 fA:Checking the internal temperature of a roast 检查被考物品的内部温度0 B" h9 |% X  E' I+ K+ j
8 G3 U! @5 z9 I" b- d
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; g8 l& ?) n) |# z: L# J' e下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 u( Z# ~& o3 c- z- D' k/ nA:Cast iron 铸铁
4 ]4 r* j2 {' D0 z/ c- ~
, w8 i( f* V. ^7 Z* h( @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 R& r% t* j5 W  [9 @+ b哪件装备下面有一个可移动的碗和一个S形叶片?
1 ^9 P, e; E5 \9 W! j2 l5 o! RA:Food processor 食品加工机
. D* Z, Z% W, o6 a( u+ j# {http://www.google.com.hk/search? ... iw=1263&bih=572
( W( F' |" x2 o! I) g6 V8 H0 E# E6 l7 {
46.Which of the following is not a rule for knife safety?& ~7 E% m) _0 ]0 I$ f; ~! P
下列哪项不是用刀的安全规则?- a" r" H- Z1 T- }, H+ H' [$ H" w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  V0 V  M; g" @: \& n0 G) v. J  m$ a: s: |) O, t. b
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" c# {. f$ b* m, F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) V" W  u+ A  d8 vA:RondellES
8 u% b9 J( J2 Q4 V* V+ uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& \7 r& k' P. A
% S6 F+ n4 R- A5 K( A
48.Which of the following is a diced cut used to garnish soups?( U5 y9 B# C) t: E& a: X) d
下列哪项是切成小方块用于汤的装饰?
7 \# @! A9 q! d1 F( zA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% e. a5 Q( q" i( _: U4 u" }* ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  ?6 \7 `& f0 r: Y
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!!——! s  d% g# O& o8 }! ]7 {
A:Gaufrette
% W+ Y# ~# h+ b9 ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- p3 Q. R! Q) t4 x$ T( ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 }9 v0 j. v1 j0 RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& \7 \0 t! z5 y. Q0 ]8 T7 Q
8 g# u, U" z6 q3 L# R0 T. c2 l
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) P* R- H5 q$ x$ z4 f
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)* Q8 J2 o& X) G7 a# q0 R* e: Q
A:Cilantro 胡荽叶 香菜: N! x1 U3 p7 {  b" N" S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( e$ ]) J: x4 U6 ~
: T/ B+ k- T  Y8 ~' [
60.Allspice is made from:
9 f5 i( x' U9 S7 t 多香果,  多香果香料是什么# L1 m8 m$ s; ^1 R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( m' U% |8 o7 B' P9 \& Q
A:A dried berry 干浆果2 Z8 I% P% q" a! h& x$ O' |4 V

9 S1 G- s" H+ o  M7 B: o61.Which of the following are used to make a sachet d'épices?5 f9 w5 \/ y" V7 \" [4 J" e
下列哪些是用来做香包德épices?
8 r0 \+ N6 d. [  G0 o( n$ d7 dhttp://www.sachetcatering.com/: l2 Z, Q# c  S( N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 {) f" D  d8 p& |

9 y! k) j; _  x' e- Q) n62.Which of the following condiments are not soy based?1 Y6 i+ ^7 h/ R. ]8 m9 G$ Z
下列哪项不是酱油调味品的?" ^4 m* t  }5 Z5 F
A:Wasabi 日本辣根
$ E: W7 P9 w' H& e* C" O, i) T) r8 H7 g; f2 j' F/ B1 b- U
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 a* C# [3 V5 K5 ~1 B; y# R5 _9 A
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:
  e# L; |+ J# X2 j# O# G) }A:Pasteurization  巴氏杀菌
" _' H8 S9 p: x* ~; @2 I
& {, H4 G: j6 Z1 ~64.Which of the following steps is not the correct procedure for whipping egg whites?
5 v8 t, R% w$ M; L6 ?8 B! q下列哪个步骤是不是正确的蛋清搅打程序?
/ X8 ?0 v( L% \+ [# vA:Allow to rest before use. 允许休息后方可使用。
: ^( `' P) N* V( F& O
$ v/ s1 \. E3 {$ \% x65.The weight of a large egg is between:一个大鸡蛋重量介于:  P- x6 ^( e- j5 A
A:56g and 63g 56克和63克" P) e) j4 r9 x) O

2 o+ ?) ^5 v% u# k. s' W/ g! t, K- ~66.Evaporated milk is a concentrated milk that is produced by removing5 ]4 [4 V$ v8 s- O& l  B7 `5 W
炼乳是一种浓缩牛奶 是去除什么做的' k4 L1 ?$ C7 w& Z- P+ d8 X( w  K
A:60% of the water 60%的水3 R& i! k# ~0 a+ M  I( u- J
9 l; ~" z7 G: d9 x# |" A# d( r
67.A method of cooking that transfers heat through a liquid or gas is:: f+ ?6 e! Y7 z# C2 {
一种烹饪方法,通过转移液体或气体是:' y) ^8 M$ R/ Z7 E& J: r2 \
A:Convection 对流
& f7 S. `- T  R% _! ~3 E$ \2 i, {9 M
1 @/ E4 T) d1 u) v( o68.The cooking of starches is known as  烹调的淀粉被称为
3 V, T/ _! P, _% ~+ S% }A:Gelatinization 糊化5 U$ U6 K' _& j3 [
" C7 ^  [+ j( [3 c' a
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 H* B# q4 ]2 |0 U' |0 k0 f5 r; qA:Braising 烤6 n/ W2 @9 L5 W* c$ e7 B
2 b5 ]2 P( v) r: w
70.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:/ s2 l0 j+ ~# s4 O% d" }3 G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% d: E. U, j5 n" V3 @; v

. O! w/ L$ k' C% H  _/ C71.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. r/ d! w; F9 u. E0 E1 {
A:Fumet 原汁3 ?) P$ _, P" B/ g4 z

. Z' M2 O% p7 ~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& R/ ~! g4 E" p# a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 {" h! I* [/ m# J

3 e/ k1 v6 [5 T' W% ]$ v9 W" u7 O73.Which of the following is a principle not used in stock making?
% F9 _3 i% |1 m8 M% ]/ B下列哪一项不是用于制造高汤(低汤)的原则?
7 b5 m- \! s) pA:Start the stock in hot water.开始在热水中操作+ G) d( L! g& h

: Q- ?/ _% d' C, b& M) N8 C74.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2 D# ?6 U1 D" L3 E/ q
A:Remouillage 法语熬汤3 D, X+ C* v- P' w( T7 T: X: i
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