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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。7 g. P  E! j; I4 s

9 K/ e+ F: q/ h/ x& }3 V4 e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。. P2 e, p2 W) \  _6 ?. ^( F
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1 W: z: ?  J. Y
1.Which of the following methods should be used to determine doneness in a New York steak?
+ x2 y7 [) \" D4 h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)9 R2 b3 f; H: k- t. C9 U" [
A: pressure touch. 压力触摸) M! E: Q. B$ |) V+ X! W
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 V; b1 |! o1 B1 t2 H7 @4 D: h5 Z" `0 `
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
2 B! {5 H3 x% C$ O5 B5 yA: acid  食用酸
* M; v1 ~1 [) ^* V9 l4 X9 }3.Vegetables are major sources of which of the following nutrients?3 h4 z5 a( m" _
蔬菜中包含的主要营养有哪些8 A, d- Z8 ~$ [  u, Y- M- U
A:vitamins and minerals. 维生素和矿物质。1 U+ g' `, w! `0 Q+ Z
4.Cauliflower is commonly served with
+ _' J3 _* u, ^0 [" g' w9 F3 @花椰菜(菜花)最常见和那种酱汁搭配# ^2 b4 \# u+ ?7 [! r2 J# p$ a
A:Mornay sauce. 奶油蛋黄沙司, F0 i, M; K1 F* _$ X
5.Which combinations of products are found in pie dough?
& K' K- [! n0 z: a! A; x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 [1 w& [8 O, n1 n# j% \A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% _( M$ i- c% D
6The French term for mussels is 法国语青口(海红)叫什么2 k1 X/ V9 a/ E
A:moules.法语青口,海红
7 X0 h2 C' s# y" ~3 z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 O$ @* s6 Z1 x5 M. K
A:faintly fishy. 稍微有点似鱼味
; Y6 }: e* y2 a8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 T5 x4 U$ B8 j1 tA:2 days. 2天+ |% V5 ?! ~' c1 y+ d2 M$ h( d
9.What are the principle ingredients in ratatouille? 9 p7 y' w4 ^; T4 {
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 B2 W; B* F& B' ^' wA:Zucchini, eggplant, green peppers, onions and tomatoes' i( U1 n/ ]" p
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& z( y; U" b9 {  A9 g3 U5 j  M10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% p$ w3 h% p0 m8 h& s$ ~% v# L# kA:cook food in quantities that will be used up within 20 to 30 minutes.
' v) e* \6 r6 K( l+ `8 L" y, C大批量烹煮食物要在20到30分钟内
6 Z& I' I/ I4 i. {) A+ c& G0 l11.What person has the authority to issue a Health Permit?
* W6 \! V, S: S( f, h( d谁有资格颁发健康证(卫生证)。
- H: G9 c# P2 `1 ^A:Medical Health Officer.
9 B# H' t8 C+ O' v医疗卫生官员。( A) X  S+ e9 v
12.For what period of time is the health permit valid?  T: b5 P& l' @( w# d# ?# Z( h
健康证的有效时间是多久?. _; P! y  t: Q
A:12 months.12个月8 S# d! a0 T. ]- k! `0 G% Y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- z* C, n/ o- `: L# h% D8 s在食物和饮料准备区,通风系统换气的标准时什么
  ~% V2 J8 ?  j3 l" GA:08 times each hour. 每小时8次
' u0 F7 \- ~% n7 D14。The minimum temperature for manual dishwashing in the wash sink is
# w7 l6 F+ _. N! W手工洗碗,洗碗池的水温最低多少度?
, h) y' E# h  f$ B6 Y% OA:110 degrees F (43 degrees C). 43度0 R) W! ^  L( J' v, T5 p& H5 U
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 {" _0 [3 s+ m
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 D1 A/ i9 _* W5 X& uA:180 degrees F (82 degrees C).  82度
6 w2 E1 q/ p* e1 d( f6 I0 G16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 Y" D" }) c4 X2 M$ z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! ~) ?8 ?9 f2 [; _A:en papillote.  法语自己理解
! I) ?  H$ ]4 f6 c17。Wing or Club is considered a
( k+ Z* F$ y4 N) a0 R翼和CLUB 被看做是一种...! m: K3 N' |) q9 J! a
A:Bone- In Cut     带骨切
2 m& \$ I: }8 s2 I2 ~9 p1 f- H: K18。New York is considered a   纽约牛扒被看做是一种$ ?0 x3 e+ K' U  l1 s- X
A:Boneless Cut     无骨切  `& j+ H2 Z7 m0 z! u/ T
19.In general, a court bouillon for freshwater fish will contain
9 R2 Y- I1 o. A  \% b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4 I- o* o) F* h9 D9 }% M' w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* b1 V8 A0 ?! }- a- s2 @3 v
和做海水鱼同样数量的调味料和香料5 h9 |4 E5 P" B& I
20.Anise is very similar in flavor and appearance to* N* ]; `( m3 v
八角和下面的那种原料有相同的味道
' ~" `( L3 n$ [) LA:fennel  茴香
: Y) Y  V) j1 p( ^21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ H5 D  A8 x( A
下面那种原料更像大葱且有平面的叶子
2 H6 q" X0 _8 e3 S8 KA LEEKS  似蒜葱 (这边人叫京葱)5 _6 y# D& r" i# p
22.Which of the following cutting shapes refers to a small dice
* \: Y/ m9 l# O) A$ h5 w下面那种刀切形状指的是很小的粒(末)
" U" w4 i. u% B; P4 R+ S+ q# \; eA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 ?2 T$ D9 y) `2 |23.Oil is added to the water for boiling pasta in order to
5 I6 ]  J4 A! j8 D7 c向煮沸的pasta (意大利空心粉 )中加油是为了
  U6 x  L$ D# L3 Q' NA:prevent the pasta from sticking and to minimize foaming action.2 F5 T: c* X2 }( ^/ w
防止面条黏合并降低发泡。
" \7 d6 k5 W3 T" E1 T: u1 k24.Which pasta dish features pine nuts and basil?% D/ X' J% O" p4 D2 B0 V' i0 Z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 |9 M, I4 H, f; Z# nA:Pesto.一种绿色的意大利面酱
7 S9 L  M. i; ?* H$ g  f1 R% e% lhttp://www.tianya.cn/techforum/content/96/563836.shtml9 ?! v2 C" J  B8 n; F7 c

% H4 ~+ E/ p+ V5 A  {! w/ h25.Which of the following is a spring vegetable similar to spinach?
5 @0 m/ k4 {/ P2 `# Y下列哪项是一个春天的蔬菜类似于菠菜?$ v$ |0 z# {2 S1 U
A:Sorrel. 酢浆草。
- S; r" k. ]: l* ghttp://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:3 b+ C, k3 K, p& M
哪位厨师最早带来高水准浮夸的美食
2 [7 b  a# i0 N& b) v( m) O- u6 _AAntonin Carême 人名 安东尼·卡罗美( [( B3 @; z. K. }
. T7 @$ Z1 s: c4 {. T7 B5 t
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* z6 j7 l" O% s/ T* 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 。
8 u% B; f! w; ~( t8 o- Q7 @- MA:Cast-iron stoves         壁炉! N* O# l7 C/ X" Q0 F( o" r; K/ J5 r
http://www.usstove.com/products.php?id=60 k' Q  D) y4 m( W) c

$ v  g; I2 Q6 d: u4 E28.The French term used to describe the roundsman, or swing cook, is:
3 A0 s0 j$ P) S! T8 e9 z法国术语,用来描述roundsman,或摇摆厨师是:# ?( Q% I0 q# ]$ K+ K
A:Tournant   图尔南
* M& U0 `8 j) w) a0 @
+ z# j; B* I* k/ B* H, w8 G/ A29.Another term for the wine steward is:
9 O3 ?' q; W  l- _! J$ \7 g9 {葡萄酒侍酒师的另一个术语是:3 N- p$ [: t7 i# f
A: Sommelier 侍酒师7 r% O1 j0 d/ T9 l. v* s
+ {( u6 {" s! ]5 ^  x6 U3 s: ^3 {" T
30.Molds, yeasts and fungi are examples of a:
; `4 L1 [- C6 R2 e霉菌,酵母菌和真菌是一个神马例子( J! @. I. J# A. j, R! S- l
A:Biological hazard 生物危害& Q; F  W/ v* O1 ~

5 L8 X" _: n2 S5 U" y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% o" Z4 C+ D( q! z. W
根据加拿大食品检验局,食品的危险温度区在多少之间:' j3 f- y; ]5 H
A:40° and 140°F (4–60°C)     4-60度; q/ r/ ~- r  `5 S

- Z; Z5 r# y% G  ^( `1 |: B32.All bacteria need the following for survival:
. Z1 f: m1 Z: v! ?所有细菌生存需要以下哪些内容:
% k+ \( c' f' i+ d! D8 n4 t% s, NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 L7 M7 h) Y4 O' a

/ _+ }( m! }8 Q! h1 g/ b33.Which of the following correctly represent critical control points in a HACCP system?5 O8 q6 E$ h" G. T* l% {
以下哪项正确表示了HACCP体系的关键控制点?2 D: ~( D" {! F+ Z* P7 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : T7 ^6 |8 m* O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 o" Q9 n6 k% Q& t8 }8 f
( G: L0 e, o8 a1 A. m# W  m5 {
34.Which of the following is not an example of a carbohydrate?
/ [- n+ t* S2 a& f' z5 Q下列哪一个不是碳水化合物的例子?
. N+ `' G7 i0 p; g+ j5 `A:Essential nutrients 必需的营养物质
" b  Y0 r  q4 z: g, C7 b7 p
$ D3 z0 K2 x1 r1 V! s35.The process by which a liquid fat is made solid is called:
. W) H% A" y0 E' j液体脂肪做成固体这个过程叫什么! @7 j! I, _# k/ c# R
A:Hydrogenation  氢化
- p) C5 t& s  U9 H. ^4 N$ y# G+ R' u' `
36.Which of the following is not an example of a fat substitute?
0 H8 _9 I4 Q0 i. i2 n1 L下列哪项不是脂肪替代品的一个例子
9 E( R' c/ d" n& {( ~1 FA:Acesulfame K  安赛蜜K表' {  b9 ]& W5 v0 y) {" {( ?4 D
* z+ J/ q; @% {; u
37.Health Canada requires that a product labelled "fat free" contain:( f9 O0 u/ `, ?5 k! w
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ p- R8 N7 R9 A9 ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! E, o% [7 W7 F
3 w3 p$ ?3 f; a4 R; @: F38.Which of the following is not a problem associated with converting recipes?' A+ N0 O7 m7 v& D3 \
下列哪项是不相关联的转换配方问题?' G) K! o2 ~; O) n- H1 ^, \
A:Unit cost 单位成本
( S& m$ {( `! Z8 D; P- ~% L
1 \, H% h1 {( G5 Y- X39.The condition or cost of an item as it is purchased from the supplier is called:
) l3 W3 ]1 u5 @% q0 f% d从供应商采购的物品的品质或成本叫什么
! c* d9 w9 z0 Y2 h7 k' A2 W( yA:As-purchased cost 购买的费用1 q1 s! d% P8 A

8 B# j$ k# P  B& z- Y' O. ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
% u$ d8 \4 N  X9 Z1 p0 ]1 {在新货到来之前用于日常所求的必要库存量叫什么
4 ], N# z! @2 \  u3 `A:Parstock 基本日常最低库存
7 _7 r* [9 Z, L: k
  q9 Y- k& _. ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
' U9 M4 i) n" _" d  ~下面那个缩写是用来表明正常库存流程?" N" f1 Q9 p. ^, T, m
A:FIFO=FIRST IN FIRST OUT 先进先出: X! |' V( M4 Y) Q% L- ~' ]% R
# ?8 V4 d5 Q" z4 W2 m" U3 f
42.Which of the following knives is used to turn vegetables?4 E7 C+ H1 g6 a! g7 d" c' q2 {
下面的那把刀是用来打开蔬菜吗?
; [$ E; ?" ]- X1 _7 JA:Bird's beak knife   鸟嘴刀
7 z7 y, C1 w2 E" m# |7 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ p0 X( J8 q( }. n+ M- p8 ~* w3 z) S0 K1 X& x3 i  }, B
43.What is an instant-read thermometer best used for?. P9 b5 d+ s7 v9 p! A$ q! t+ V
即时读温度计最好用于那方面?2 I7 X! n( `  y( d6 O
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% V) V7 K( o- K8 E# T$ ~% I: x& ], i( x" O' n& k, k
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" I* {. v2 t8 x3 P5 _3 n下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 u! N- _; V! d- \* cA:Cast iron 铸铁$ z+ h& v2 a. k! m. G

$ w3 P' j  w0 p8 a$ G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* S6 H; d' y+ h$ ^
哪件装备下面有一个可移动的碗和一个S形叶片?% N! O* F' ]' h! k/ z
A:Food processor 食品加工机
! V0 k! @8 ?" yhttp://www.google.com.hk/search? ... iw=1263&bih=5720 I8 t8 w0 Q+ }! q4 ?
9 o0 I! K: V, Y( T! B* N# j$ X
46.Which of the following is not a rule for knife safety?5 F6 P$ J" q" z3 E9 q% V
下列哪项不是用刀的安全规则?4 g6 ?4 _2 y* h9 C& `7 |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 `6 v& `  V' f# a1 E$ M0 r, l2 ^5 R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, L+ D0 k2 R# X- c% t, [( Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# k/ O7 ~9 n9 B+ T; T) XA:RondellES 8 w' M- w; f% ^# A! r; j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 }* O" R- M  F

* q. y: |/ W3 X48.Which of the following is a diced cut used to garnish soups?& J4 F) U0 ?0 X- c+ R( U. `
下列哪项是切成小方块用于汤的装饰?6 J( L7 o: \3 B  L/ U( o$ J
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& \- l) p9 W/ ^" ?1 ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 M( {/ T/ M( ^4 c
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!!——
- E9 A3 R, t8 `( h/ J( M8 rA:Gaufrette
5 |, J' G% e7 |: R0 W; {+ _* uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 l. F& n5 N: d  t* ?# J1 I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& b) v* s5 t: s/ {% _. [1 F% F! {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 {6 c' }, w1 d/ b! r& c; }  X

% ]$ W' Y+ s) c, Z0 Y) T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: V& @5 E) g  E1 Q* ^. }; g- Q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)7 b# ^9 i* ^4 |& T6 \0 j( N
A:Cilantro 胡荽叶 香菜: P! y. h5 a+ q. o) _) O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 P* w4 L: [& K: N9 s' z  \
3 O9 w3 v: r: o9 j$ ~3 b60.Allspice is made from:3 E( i* c1 m: _7 ]' T
多香果,  多香果香料是什么0 h. f& [1 V. z0 j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: k1 J% q3 s1 k% Q/ Y5 V
A:A dried berry 干浆果
7 H- }  w5 k; Z; U6 f9 u4 A: K. x2 ]" L" r2 \: E8 }- X; ]  W" M5 n
61.Which of the following are used to make a sachet d'épices?6 V# H. t: q) n0 |8 G
下列哪些是用来做香包德épices?3 Y1 `4 \2 G# E7 j: ^( s" {# h
http://www.sachetcatering.com/( c) A0 ^/ m0 F# d# [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( @* a& S; ]/ ^& j6 M! X9 [' i+ a: u# V
62.Which of the following condiments are not soy based?* V; z2 N) K8 ^- Q
下列哪项不是酱油调味品的?. Q, @+ I4 {1 ^/ j$ d
A:Wasabi 日本辣根7 F' o2 C& d9 a2 e
" w/ F! S8 f  y  I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 L7 p0 `5 U9 Z% P) _
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:0 A8 F6 T1 y( V" P+ G' U' K
A:Pasteurization  巴氏杀菌) X: i; B+ K/ o  Q& k' ^
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) |# m0 x% _2 t! W5 e6 `0 g( {下列哪个步骤是不是正确的蛋清搅打程序?
5 t3 t6 ]% r9 }( P! xA:Allow to rest before use. 允许休息后方可使用。
( W! T3 V3 X/ F! r  L" ?: H3 O+ _  }' G& X$ |& v* N
65.The weight of a large egg is between:一个大鸡蛋重量介于:* W! t8 l6 p6 a5 W& I' s: q
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
( O' H6 B. L5 R) E) h9 b炼乳是一种浓缩牛奶 是去除什么做的
4 v' J( I: N- u4 k8 e3 lA:60% of the water 60%的水
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. H' X8 J1 S! K4 M- e$ H67.A method of cooking that transfers heat through a liquid or gas is:
' H& _! D1 o1 Z8 d7 E一种烹饪方法,通过转移液体或气体是:
+ l+ _* s" y; ~A:Convection 对流
+ \4 {6 u: v6 D; q. Y1 }9 @5 k/ R" S# V% j# M
68.The cooking of starches is known as  烹调的淀粉被称为
. S# |& _, A! L; RA:Gelatinization 糊化
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0 D- @4 A4 O- ^1 @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! z: Q9 l* L4 g7 J0 M# B9 UA:Braising 烤
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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:! s: t" v# s  \! \) t
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( i+ R0 N' }7 f4 Y4 u3 E
9 i7 k7 Z/ j8 d# l, |6 |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3 A& |* D- j# k, Q
A:Fumet 原汁
1 ~5 m1 l7 B+ H# F* ?
  q& p2 V# r  n$ m& i! F0 e: F- @) X72.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1 V/ O" g% H2 _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% c% ^: W% V' f* f  t
' k9 m7 s/ b9 }$ m  @2 t, X4 X
73.Which of the following is a principle not used in stock making?9 ]1 d3 K4 v$ ?( @9 k
下列哪一项不是用于制造高汤(低汤)的原则?$ b2 w" w5 r5 A+ U
A:Start the stock in hot water.开始在热水中操作
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# k0 c1 O. E6 k2 H74.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+ b$ f, L/ b* K6 L; d9 ^
A:Remouillage 法语熬汤
1 c! }( @6 n: C: k( X- Bhttp://www.haibao.cn/blog/post/176242.htm
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