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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。+ p. M% k9 A2 W
/ R; ~- V2 }) |1 @* 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。. ~! }) H# l2 I5 l) z
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
( y: C, E6 {) m4 ]" ^$ ?, C1.Which of the following methods should be used to determine doneness in a New York steak?
* k" m9 a. F1 O3 e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)
, F0 j* I0 n' yA: pressure touch. 压力触摸6 K& X! C' R4 K# O! C
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% n5 f) u2 m, T1 a- f
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
3 t* D$ S7 d6 `2 S2 u  n) IA: acid  食用酸0 E+ n+ u3 D& ~# ^$ v: r
3.Vegetables are major sources of which of the following nutrients?
9 T1 p' X# F8 u4 ~( e; m7 _) e蔬菜中包含的主要营养有哪些
' [4 y/ Q# `' d. r  W( J6 a4 xA:vitamins and minerals. 维生素和矿物质。# I5 P: \: x. N3 W
4.Cauliflower is commonly served with
: }+ }1 Z+ J: m& Q  L1 `' m花椰菜(菜花)最常见和那种酱汁搭配
7 N. f0 V- v; Y  i! }A:Mornay sauce. 奶油蛋黄沙司
$ t; C! N" z8 }! E$ Q5.Which combinations of products are found in pie dough?
; P( E0 m  |( Q; _. P下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. o0 k8 z" I& B3 I# ^A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 T! S2 G$ n5 ^/ F2 M/ Q  Q( ?6The French term for mussels is 法国语青口(海红)叫什么* f4 A3 m) q# T  X: w' F
A:moules.法语青口,海红
( f7 O2 U% u6 S/ J: Y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: h7 d( ~, [# xA:faintly fishy. 稍微有点似鱼味0 }& K! O) f2 G2 G" Z- ?3 u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 Z% {: P- C: q: `9 C& X; gA:2 days. 2天7 U) l$ w+ d- K
9.What are the principle ingredients in ratatouille?
3 L; l- N6 ~: A炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), o" o4 f$ l1 X% u" P
A:Zucchini, eggplant, green peppers, onions and tomatoes
( [7 ?; Z7 W( f: V  }1 A西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 r# w& ~) h4 p) \3 V- {9 F
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( w6 I  o0 f! F3 `: ?+ G
A:cook food in quantities that will be used up within 20 to 30 minutes.
- _  d0 F! N* O. a& |% s$ p) L大批量烹煮食物要在20到30分钟内
+ |! f* h. a0 v( K" ~! T11.What person has the authority to issue a Health Permit?, ^) Z$ X9 M# U+ D. T
谁有资格颁发健康证(卫生证)。
% W, v# Q+ K% r9 h7 D, ~& AA:Medical Health Officer.* w  H, F+ _9 t, S* i
医疗卫生官员。- C( f& q" a; Q( F
12.For what period of time is the health permit valid?* X4 Y9 v: f: C4 x  R5 O* c
健康证的有效时间是多久?9 w5 Z* h) k7 n. [+ ?& a
A:12 months.12个月8 B) a/ a) B. _# B2 W! {
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' A& B  Z( s9 Q! V0 S- f6 `
在食物和饮料准备区,通风系统换气的标准时什么
: v+ Y+ N' f1 k1 X, tA:08 times each hour. 每小时8次& e8 g5 ]0 P3 Z  w( I1 U
14。The minimum temperature for manual dishwashing in the wash sink is1 s" T! {% X' q3 x0 D$ b% Z
手工洗碗,洗碗池的水温最低多少度?$ c6 u9 S" p2 u) p7 x
A:110 degrees F (43 degrees C). 43度
* N: J; V/ e4 u! [: e15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! u% Y2 b; D9 N1 \3 D1 `
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! z* i6 R8 G( M$ FA:180 degrees F (82 degrees C).  82度
5 J: o. Q; }# N' Q* i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% i0 E0 B. q! |8 [用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 x$ F& R: ]* Y+ k, ], @9 zA:en papillote.  法语自己理解
* |6 ~) F# o' k: }17。Wing or Club is considered a1 m# k/ ]) }  A& n1 A8 w* N
翼和CLUB 被看做是一种...
0 `3 b8 D  U% T: mA:Bone- In Cut     带骨切6 n* d2 E8 T6 ?
18。New York is considered a   纽约牛扒被看做是一种
+ X% Q; H7 K% |2 r. `2 H; kA:Boneless Cut     无骨切
. F9 S# \# i& S5 Z19.In general, a court bouillon for freshwater fish will contain+ N1 G: R" b& [" J; Y" T
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
  A4 m- f, _2 a9 m$ J* |" n: @A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- x: l- D+ h7 _  f+ c9 M
和做海水鱼同样数量的调味料和香料) ~8 B& I8 p- ?+ W
20.Anise is very similar in flavor and appearance to
4 o$ p- q5 E! \# \$ c八角和下面的那种原料有相同的味道: \8 c) ~" g8 D. {
A:fennel  茴香
3 U" P% v+ V4 K- H21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ y9 f4 L7 ?2 O0 p下面那种原料更像大葱且有平面的叶子
4 C* b$ w' W$ l6 w+ e2 l0 X3 P. LA LEEKS  似蒜葱 (这边人叫京葱)) V0 H8 w8 l/ C7 L8 Z( z
22.Which of the following cutting shapes refers to a small dice
: v' m! g( O. `  U0 [下面那种刀切形状指的是很小的粒(末)( |& H& D. a6 |" C
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。, e- L$ J- U# W! V& T5 P
23.Oil is added to the water for boiling pasta in order to
  b* r1 t! d& M/ N3 [5 H' H! T向煮沸的pasta (意大利空心粉 )中加油是为了4 U. c$ C4 z) ~& A5 \" v
A:prevent the pasta from sticking and to minimize foaming action.
; D- G' V9 p* K& K6 [$ n" \防止面条黏合并降低发泡。
6 y6 B: X! R" l2 b) a) |24.Which pasta dish features pine nuts and basil?3 S* E! g' C) z. A
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ n. |% S* t9 R4 S  u+ [
A:Pesto.一种绿色的意大利面酱 : U! {+ Z! ~* ]# k
http://www.tianya.cn/techforum/content/96/563836.shtml
4 \: r  Q& w$ g$ Z/ Q, ^/ D7 Y, n- o/ ?; }' y  c& [
25.Which of the following is a spring vegetable similar to spinach?
  R( ?8 J: b& @1 m下列哪项是一个春天的蔬菜类似于菠菜?
) _/ s/ P3 {' d& ^% ?! OA:Sorrel. 酢浆草。
5 d' @  P8 D8 ?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?
理袁律师事务所
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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:+ y' y# U6 ]! v3 I: Q
哪位厨师最早带来高水准浮夸的美食
& Z+ }3 c2 H+ v$ }- @1 wAAntonin Carême 人名 安东尼·卡罗美
3 l' z& }- Z. W/ J1 f5 B
4 a" w, ~; T5 G" J4 _1 s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 h% K/ B5 n9 w0 K8 c8 [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 n* F  C: L0 z
A:Cast-iron stoves         壁炉
4 Y8 f' U! e9 n( y  Fhttp://www.usstove.com/products.php?id=6! f" b! u7 y+ p. _+ P4 U/ q

' g! O: o' e# [6 b28.The French term used to describe the roundsman, or swing cook, is:/ K* x1 V+ z/ H) Q7 O2 I/ G1 V
法国术语,用来描述roundsman,或摇摆厨师是:
" i' n8 S. m. |: s4 B+ gA:Tournant   图尔南. i" G& ?) J' M; S7 [: z+ O  d

7 I3 j3 n/ }: R0 p29.Another term for the wine steward is:
. }( A; Y9 V8 n0 G2 K$ ?' f葡萄酒侍酒师的另一个术语是:  w4 g9 R/ G$ |( c
A: Sommelier 侍酒师
; R. K# ]7 e; `0 n4 Y2 A0 Y( h( O" @) g: y& r0 ^0 q
30.Molds, yeasts and fungi are examples of a:9 M, R! y# R2 k9 _/ L1 H
霉菌,酵母菌和真菌是一个神马例子4 E: {: I9 G+ D1 V/ Z- e+ \
A:Biological hazard 生物危害; k5 P3 ~( ?% Y" k  }8 L: Z, H& c

) Z: S6 b* q4 A; a: H# d& `. ^+ x9 k7 [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( {, c+ z5 ]- |. @根据加拿大食品检验局,食品的危险温度区在多少之间:$ _- ?/ b3 i2 K$ ^
A:40° and 140°F (4–60°C)     4-60度0 W9 e3 a: a* [
& j+ j" {& i  c7 Q) h3 e
32.All bacteria need the following for survival:. K; v% V) U- _! i  i
所有细菌生存需要以下哪些内容:
5 {. z& _$ {) E4 l4 c; M7 fA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; a' w  I4 i3 c' C: Z- o- E9 U2 X2 D3 D& i" |3 J/ H
33.Which of the following correctly represent critical control points in a HACCP system?
+ ~+ U" }3 \4 Q3 i- P7 J以下哪项正确表示了HACCP体系的关键控制点?  X$ x$ Y- N3 A6 j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 n( J  N/ n! B  k: o4 `( G+ [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; ?5 F5 A5 S! X( M5 L" t. j1 D0 i4 U7 {' j# N  g
34.Which of the following is not an example of a carbohydrate?
  E+ b5 D! S1 g) Y下列哪一个不是碳水化合物的例子?$ ^! N/ W  _4 q8 Q  M" f
A:Essential nutrients 必需的营养物质
8 m7 n0 N$ f! k; E! |' V
  P4 p) Z) \# G1 B2 @- N9 V35.The process by which a liquid fat is made solid is called:
8 @5 b8 Z: {# Z6 D4 [2 f液体脂肪做成固体这个过程叫什么9 i! T6 [# h# g) d2 R2 x9 `
A:Hydrogenation  氢化  n5 s6 z3 t) w9 M/ o, `0 ?
2 O7 s) }) z2 ^8 }3 j9 N
36.Which of the following is not an example of a fat substitute?
. Z) }; d* u' I8 ~  h下列哪项不是脂肪替代品的一个例子
( x5 Q$ Z" s3 c: TA:Acesulfame K  安赛蜜K表
# E% U' t) U# Z
6 R( S: _/ I* p) q37.Health Canada requires that a product labelled "fat free" contain:
) I/ t- K/ E) D" q7 j2 I! a) R加拿大卫生部要求的产品标有“不含脂肪“包括:
( }( j# f9 M/ Q3 b" S1 [3 IA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; M3 `1 ~1 h7 `% F4 R+ O+ u8 X, G: k1 Y  \
38.Which of the following is not a problem associated with converting recipes?' {. S. K4 y6 L8 |* Z; {  u9 p8 T
下列哪项是不相关联的转换配方问题?9 \. v* @+ [, C: j$ t& H) A
A:Unit cost 单位成本. x" ^! H4 N9 d5 S, g( T
, @% o4 T' Z3 m  Z
39.The condition or cost of an item as it is purchased from the supplier is called:- C" `/ l2 O! K" A  {
从供应商采购的物品的品质或成本叫什么3 q" A2 C0 ~: z" X6 v. h
A:As-purchased cost 购买的费用) B. f- o( I; U$ ~( }/ A( e
) g, U% @2 r0 }3 p% E# x
40.The amount of stock necessary to cover operating needs between deliveries is known as:/ C! @% W5 ~* m7 w
在新货到来之前用于日常所求的必要库存量叫什么
5 _6 Z% _/ x  n# ]/ U. z1 R+ TA:Parstock 基本日常最低库存: i, C0 [- ^- P& T( i9 ?

7 X  b% T; v6 o$ d% N41.Which of the following abbreviations is used to describe the proper rotation of stock?& w# a1 X1 ?, k, f) _& A1 `! d
下面那个缩写是用来表明正常库存流程?
& O+ ]# n7 I! F% @A:FIFO=FIRST IN FIRST OUT 先进先出
6 I4 R6 o0 Z3 b# e, i& O) ~& U8 B3 }# I
, n& ^% V% m& {1 P* `$ z7 r/ }  [42.Which of the following knives is used to turn vegetables?
  b% M$ _7 K" @9 m% g下面的那把刀是用来打开蔬菜吗?
$ L) |( T4 I. D" B, g+ r1 @A:Bird's beak knife   鸟嘴刀4 t7 q+ P+ {, c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, U7 e# j+ K, ^+ v* t

) c5 \( D6 w9 }) w) ^7 Y4 R- C43.What is an instant-read thermometer best used for?
5 ~$ ?( |3 R; u/ C( R6 x# z7 F$ `即时读温度计最好用于那方面?+ w- x( Z: p9 G$ {. c3 k6 K
A:Checking the internal temperature of a roast 检查被考物品的内部温度
& O* k0 i; D2 r" }4 @
. J1 I  w  r+ [3 ]( [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 t) E  K4 x" _4 h; P+ W/ m& _下列哪些金属材料受热均匀,通常用在铁板而且非常重
: X6 j& f1 s. M4 t) I& E' _A:Cast iron 铸铁
. r; e; A8 l1 s  ~% m) @2 c! o8 R7 y3 _
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 q. \. h" n* t$ x8 a  f哪件装备下面有一个可移动的碗和一个S形叶片?
) {% v" h1 w8 n% T, U( G: kA:Food processor 食品加工机
! A& Y* s! h/ C8 fhttp://www.google.com.hk/search? ... iw=1263&bih=572
3 Y( n5 _" P3 a0 P  N( K! r/ }* C
1 N) m( N/ r3 n/ n. e( T, S( d46.Which of the following is not a rule for knife safety?' X: R0 W/ A' u' `! u5 v( y
下列哪项不是用刀的安全规则?
1 Z, Q1 ^5 ]# ~1 hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 B. o0 w; R4 D4 \: T5 n, ^

9 w" ]7 w4 ~6 j( E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) _' Z$ I/ j, p" Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 H; k5 M( W4 o
A:RondellES
, C+ F1 x1 X3 ^3 e0 Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  }/ U* r: P9 y: U4 E
4 _" _+ h4 g3 C9 e' D48.Which of the following is a diced cut used to garnish soups?7 A  _! o1 y+ R9 x
下列哪项是切成小方块用于汤的装饰?
3 w, p& w/ h& ?A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' L/ m; J7 [& l, B* i5 D1 C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! a3 c5 T& x) p0 y! A; I5 l
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!!——
+ W) v% {- e: k+ ZA:Gaufrette
" A4 ?, E$ [+ C' m: tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% R2 e$ C5 Y) R8 d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 W# Q1 `+ W' M, ]4 Z; ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 ], E- D$ L& y% d
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' s* M2 V+ H+ M- E9 d
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)
) R- E5 @% y, X) H# e3 A' MA:Cilantro 胡荽叶 香菜: A  ^" b  J; B: o6 [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ Y8 Z# z$ {  B: H& q
6 I, a: J- M8 {
60.Allspice is made from:
/ D+ l" [; E0 t6 s; R- v$ s 多香果,  多香果香料是什么
/ C3 }) }7 C8 n7 D+ nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 e6 r7 Z, v3 V, C) y, ?) S2 F& O
A:A dried berry 干浆果
/ g1 i- m- R/ T
* b5 D3 l- Z9 x9 r7 F0 S61.Which of the following are used to make a sachet d'épices?
; M; a. U5 Y6 s' U) _下列哪些是用来做香包德épices?
1 q2 h8 I( N/ H& Dhttp://www.sachetcatering.com/
; ]& n* N. D4 o5 r. X; zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! Y- M& `7 I; i+ @$ I7 H( s
' I- g/ `* y: ]! L
62.Which of the following condiments are not soy based?5 ?( `& o+ b* F% f, ^
下列哪项不是酱油调味品的?: D8 r( u5 u; ?& G
A:Wasabi 日本辣根$ v; k! F2 v4 [
5 b- A( `! Z; R, B; Q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 u; E6 L2 S; k0 N. o# n/ I1 i6 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:% C* L& T, E- |3 X! i. \. J
A:Pasteurization  巴氏杀菌! {* V) }3 X* b3 {/ k
: L- l( Y: f& }0 X
64.Which of the following steps is not the correct procedure for whipping egg whites?
( [1 N# J8 h( D6 \# Q下列哪个步骤是不是正确的蛋清搅打程序?+ v8 ~' A0 W! y0 p. E9 d& K" [* v
A:Allow to rest before use. 允许休息后方可使用。
8 H% E+ U9 R/ @( l+ E" J  q+ q* J6 s3 c' K% P' O" M
65.The weight of a large egg is between:一个大鸡蛋重量介于:
  N0 w: L& h) p3 Q5 C1 [1 n9 gA:56g and 63g 56克和63克0 x% R. ^- F& t' ^6 y

0 L9 D6 Q" E# }( M  Z3 Q66.Evaporated milk is a concentrated milk that is produced by removing
( r0 Z8 e9 `, {9 ], A9 \) e3 ~炼乳是一种浓缩牛奶 是去除什么做的
3 X6 S' f+ Q2 E3 {5 sA:60% of the water 60%的水7 T& p# ?7 l5 F8 _4 {8 L  O0 ^
( u5 a$ |8 `4 l. q% z4 _
67.A method of cooking that transfers heat through a liquid or gas is:2 H. b' b9 A" O( H& e
一种烹饪方法,通过转移液体或气体是:/ g+ o6 N; @/ h) Y( S
A:Convection 对流6 `  u, ~$ K' Q  f5 b- H# B6 o
/ {! L0 O7 m+ a
68.The cooking of starches is known as  烹调的淀粉被称为
7 `5 j1 i, o" l0 U- }A:Gelatinization 糊化8 g' ?, G+ F2 O" q
& I6 e$ C3 [5 L
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" {2 w& X* b5 {7 z! i8 Q% t6 D
A:Braising 烤
8 u. d/ M/ \7 v2 o- i7 ]$ G% M" M9 Q" I# x' n  O8 S) H
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:  O  e: c7 P" W6 H
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& z8 J& l8 ~# x6 \0 O. o
4 M$ g! s% ]$ G" ^& N) g
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
# K8 s$ ]7 \0 e3 g1 |% v* wA:Fumet 原汁
  `' [( `( E, e* n  e2 T* [  K; {  [3 {: i, i* {: b: Y
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
/ @  b7 M8 L1 `) p, I' HA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" W4 r' }- H% m# R
* L$ c* o; s. q, l4 S4 v73.Which of the following is a principle not used in stock making?
, n- r" ^8 X  J3 z3 w下列哪一项不是用于制造高汤(低汤)的原则?
" g7 ~6 k. B" }% aA:Start the stock in hot water.开始在热水中操作) f! a4 ?4 c* N
+ o0 P; b4 u/ X8 E+ d+ i
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
" G" Z  N2 H  a/ S8 P4 k/ WA:Remouillage 法语熬汤! E* c6 m0 |2 v! p( {$ i
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