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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。
% t0 h, R& ]! u3 Y0 J7 d8 H. W# ]* C! ]; x2 N7 m* N- z
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。
- i2 W3 G$ r8 d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  d$ I  N. S. W4 `, C& _" C
1.Which of the following methods should be used to determine doneness in a New York steak?: ?2 |* d6 n% J" H3 i- w+ V+ c
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)
8 t2 Y' o6 y  r; \A: pressure touch. 压力触摸
5 S: L" o7 f8 Y1 g9 Y+ L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! J- ]& k2 z9 {+ W; b) x! _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! L5 b+ O) S; G
A: acid  食用酸, z- i$ g3 O. @6 b% |0 b% U- e, O
3.Vegetables are major sources of which of the following nutrients?9 u8 `5 W. F3 Y$ l) {
蔬菜中包含的主要营养有哪些
! q, G- N& G1 e4 w7 i6 h+ Z9 r$ k1 GA:vitamins and minerals. 维生素和矿物质。
- v* _0 }- M& {( ]" t: ?3 d4.Cauliflower is commonly served with
( p2 K& G1 m! Q花椰菜(菜花)最常见和那种酱汁搭配" a2 ]6 r! a( ^) G* K
A:Mornay sauce. 奶油蛋黄沙司
6 M$ L7 Q' h0 g5.Which combinations of products are found in pie dough?
: j( y& D0 J- ^下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ p# x. z- Y, {/ J3 g7 U0 l
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! f: j. m! m. x6 d" i) f
6The French term for mussels is 法国语青口(海红)叫什么
, f! M! U: }, f# D+ B: g. k) \  XA:moules.法语青口,海红# e% \& O0 n' q3 |( E$ B4 G
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) V3 a$ i8 q7 E7 qA:faintly fishy. 稍微有点似鱼味# S% {! ^8 B9 b3 ^+ O
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 J. [" f9 r! P# Z9 W: tA:2 days. 2天* A4 o# B. ]0 P8 B0 L) o/ v6 r
9.What are the principle ingredients in ratatouille?
3 R: A1 I6 w  Y; u炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) O8 {0 j, f; N9 a2 B6 w" @A:Zucchini, eggplant, green peppers, onions and tomatoes( d1 Q- v, x/ e
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 F- z% E- }1 w/ e8 f
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ i) K& ^0 \( }- C$ a5 [0 hA:cook food in quantities that will be used up within 20 to 30 minutes.$ i; ]' Y" H% F; v' b9 ?
大批量烹煮食物要在20到30分钟内- w8 u8 a& x4 m4 B
11.What person has the authority to issue a Health Permit?
7 M5 X" K9 Y7 e谁有资格颁发健康证(卫生证)。+ d; I! g+ }3 K4 I/ z- {& R
A:Medical Health Officer.! D/ z1 D5 [; e
医疗卫生官员。% S2 i7 a  F' q. x
12.For what period of time is the health permit valid?
9 g% N. J  Q; |: y  a9 M+ H健康证的有效时间是多久?* S- Z/ M& p# p4 [& `. X
A:12 months.12个月
( K( d( H  C* V8 O9 F13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 h8 P9 e4 V) q2 R: L4 F' f, C  |
在食物和饮料准备区,通风系统换气的标准时什么
( h9 R: v2 `; {) L2 W& A  FA:08 times each hour. 每小时8次' J. }7 }+ K$ t) d5 T8 G5 U
14。The minimum temperature for manual dishwashing in the wash sink is
7 m' a; w" M0 ~手工洗碗,洗碗池的水温最低多少度?! o! a8 K3 W3 N! x+ |
A:110 degrees F (43 degrees C). 43度$ {% b: m( [5 s* Y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" N* H  f- H. T7 ?用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 w8 e; O! b7 E- k
A:180 degrees F (82 degrees C).  82度
4 V$ ]' y- a' U16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 P. Q& Y$ u& C% b" m" a( a2 E用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ w! n: s+ U) u8 o+ H0 D
A:en papillote.  法语自己理解7 d# W1 O$ m) o5 m) \8 H8 |1 C- V
17。Wing or Club is considered a' _4 q2 H2 W* c( v* S, L8 }1 P2 n5 R
翼和CLUB 被看做是一种...
7 P: d- X$ M( q2 T1 G/ aA:Bone- In Cut     带骨切/ y' Y$ U8 D% h, P
18。New York is considered a   纽约牛扒被看做是一种7 f, z! i- z% W: _: D! J
A:Boneless Cut     无骨切
' X# ?: e& j$ x" W9 H6 E3 y19.In general, a court bouillon for freshwater fish will contain' C3 B! p/ ^/ g2 Z! f$ K
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! Y: R1 o2 U: }2 z. J
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, b) Q% _1 c7 x! ~- ~& i- k和做海水鱼同样数量的调味料和香料3 k7 i0 v4 a6 m$ C8 ~2 O" q
20.Anise is very similar in flavor and appearance to" H: h3 f: X0 J' v5 q( L
八角和下面的那种原料有相同的味道: [' E9 A( T5 {# m" _  B
A:fennel  茴香
1 [- P- M/ B, U+ }" @21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 |! f* B- l, B3 m$ G' T
下面那种原料更像大葱且有平面的叶子
) O. l$ `5 \7 J; ]A LEEKS  似蒜葱 (这边人叫京葱)# A7 M) I" a1 L5 m# ]
22.Which of the following cutting shapes refers to a small dice
' }) T- h) t7 j! S6 Y: P) {下面那种刀切形状指的是很小的粒(末). V0 l2 N* J8 i/ v5 f
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# N& b. `! D8 }; _. F; l
23.Oil is added to the water for boiling pasta in order to% n1 R: W( d  F9 Z' b
向煮沸的pasta (意大利空心粉 )中加油是为了) y& M1 z; M% l! |
A:prevent the pasta from sticking and to minimize foaming action.
5 C! @9 y2 t! {# g) Q1 N: X防止面条黏合并降低发泡。6 G( f5 H7 L' G  V/ r
24.Which pasta dish features pine nuts and basil?: ?2 T) v0 z" D6 O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( N- l9 Y3 |& d3 y: O5 h* j
A:Pesto.一种绿色的意大利面酱 ( ^* e8 F0 |8 b$ o6 K
http://www.tianya.cn/techforum/content/96/563836.shtml/ K. B7 v1 `/ m( T2 Q( U, e

9 q6 N' L8 r8 U7 {0 z1 q25.Which of the following is a spring vegetable similar to spinach?
1 H5 W' i6 t/ N( w下列哪项是一个春天的蔬菜类似于菠菜?
4 [3 n. d% E$ i; F$ x, }9 RA:Sorrel. 酢浆草。
$ y. P# B& B0 t* Yhttp://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:+ T2 S. ?: P+ k- L: d& P6 B+ k$ x
哪位厨师最早带来高水准浮夸的美食
: i$ k* ^( j1 X. L5 a" m$ B- S- FAAntonin Carême 人名 安东尼·卡罗美
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5 c% Q( m. {2 H) B; |27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! X/ H3 [( p9 @
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 f, Y6 L. Y# X6 i# a1 [A:Cast-iron stoves         壁炉
( O' V$ o# y& D8 `  _http://www.usstove.com/products.php?id=6
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5 H( Q) ?' T( V28.The French term used to describe the roundsman, or swing cook, is:
) J1 D; l$ O0 Z- ], g# E法国术语,用来描述roundsman,或摇摆厨师是:
: D7 x6 o% V7 b" M- Y% X9 JA:Tournant   图尔南
1 S. a/ y7 L9 v; v* D9 [+ k! [) k$ ^$ Q$ c$ i4 U
29.Another term for the wine steward is:
. K1 O" b" X9 n2 N葡萄酒侍酒师的另一个术语是:
' T  {$ T9 Q" D% @" y+ _$ u6 pA: Sommelier 侍酒师
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3 G0 ?% C0 D/ v30.Molds, yeasts and fungi are examples of a:
. Q2 x! h1 ^% t+ w& D  s6 B霉菌,酵母菌和真菌是一个神马例子  A" o* o: H1 H3 W3 g
A:Biological hazard 生物危害
6 Z" _  |1 u9 g
3 j3 z6 D& c3 h; w; L% I- l9 v0 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ R! }8 ~: J0 R1 }根据加拿大食品检验局,食品的危险温度区在多少之间:
4 [6 g: m4 \" A( {* o9 h9 jA:40° and 140°F (4–60°C)     4-60度
- g$ H8 z% X0 g+ p: q  }4 @* ?1 s  e0 s5 |* t- x3 N: R
32.All bacteria need the following for survival:
" D3 ^$ O" _3 A+ ?) C/ f" q所有细菌生存需要以下哪些内容:. ^: ]9 W4 T/ q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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7 \$ u8 G* g, T/ u5 k3 X- m9 f$ v33.Which of the following correctly represent critical control points in a HACCP system?- T7 ~! C+ U/ R- x! `
以下哪项正确表示了HACCP体系的关键控制点?
$ j4 J+ V$ |' ~; D" u! [: b' VA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( ?7 @( W2 |5 z& Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ S; T" D, l' ]  g( U$ `( O
' n, q. R2 i2 x( G- a* b" P34.Which of the following is not an example of a carbohydrate?1 n4 I; o5 k. j  I
下列哪一个不是碳水化合物的例子?- q) B( {( B# Z7 W: x) S5 `, R
A:Essential nutrients 必需的营养物质5 Y! b  w! @7 l1 j; F
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35.The process by which a liquid fat is made solid is called:' s3 O, |* b" R% E6 w+ _' R# f
液体脂肪做成固体这个过程叫什么( e0 b' b2 W0 H# C; B. B
A:Hydrogenation  氢化* T$ E; L% |* s& c. e7 L- \- ?" r8 ]

& {: a0 [* T) R36.Which of the following is not an example of a fat substitute?; `7 z7 z' N5 ^" E$ [
下列哪项不是脂肪替代品的一个例子
. T) g( y, _0 F# oA:Acesulfame K  安赛蜜K表
, u: s' d8 U8 k
5 _! e$ P% }8 F4 G/ S7 X37.Health Canada requires that a product labelled "fat free" contain:6 t! ^  l! ~" h9 R) w) H4 u
加拿大卫生部要求的产品标有“不含脂肪“包括:1 v* j5 i( _% t9 L( K. j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 T+ A9 W/ t+ o  A1 ^0 Q

5 m/ g1 p3 @. V/ b, p1 N38.Which of the following is not a problem associated with converting recipes?# _; t) ~4 O# Z, e
下列哪项是不相关联的转换配方问题?9 G- D# p, s$ A' u; Y6 }; D  y
A:Unit cost 单位成本
; ^  T5 T5 ^( x. V
, z0 _& I1 s. v39.The condition or cost of an item as it is purchased from the supplier is called:3 P' W4 f1 b( {6 ~
从供应商采购的物品的品质或成本叫什么
  m3 L. J+ X' M5 n- v1 y5 Y. iA:As-purchased cost 购买的费用+ p( f/ e. u5 \+ g6 F0 Z1 w! S3 C
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
! [0 c, F/ [7 P+ g) L7 x在新货到来之前用于日常所求的必要库存量叫什么
2 y* j; X# O' t7 c, n! IA:Parstock 基本日常最低库存
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+ w# ~4 O3 N( e41.Which of the following abbreviations is used to describe the proper rotation of stock?( X! A) S- g# j* D1 E/ g& _0 s
下面那个缩写是用来表明正常库存流程?. n- {1 @  ~, i  g5 ~, l, C4 P
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?* E8 B/ o5 b6 e2 x' G, N- B
下面的那把刀是用来打开蔬菜吗?
  O% c, u% c( a/ n# ], `A:Bird's beak knife   鸟嘴刀* j* w8 n. E' [7 a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 w7 Z$ u- O( S- H% H3 g5 k

; K! _$ @7 A6 _2 J; r43.What is an instant-read thermometer best used for?' h1 M* K, k/ ]
即时读温度计最好用于那方面?' u( S! j$ b1 U: K0 d
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! |5 s8 |+ s/ X+ g4 `  Q/ m& B% X: ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重. `% `# g0 Q) a; m; A% J6 f
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 w1 [( R+ ?) o0 Y# E哪件装备下面有一个可移动的碗和一个S形叶片?/ [5 V: Q3 W, l$ L
A:Food processor 食品加工机
9 E$ y  j8 l" J2 [, ^" `9 Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
2 m5 R. W/ Y2 J+ b$ w8 `  C9 b) L; M$ n* X
46.Which of the following is not a rule for knife safety?
; _7 f% {$ R! g, [% ?, U下列哪项不是用刀的安全规则?
7 c( s8 d+ O' m( LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# D. m1 m7 r$ C/ z; l7 ?3 [. x6 B) ]5 l8 B+ y7 ?5 D
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) ~% M! p  f7 H& K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# d$ f6 Y! ?+ r6 k( Y4 W
A:RondellES
' C$ y' ^. ^' U6 z1 ^) Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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( h' r3 y5 \- e) @48.Which of the following is a diced cut used to garnish soups?
7 d2 Z% l5 Q( B6 ^( A. a# `下列哪项是切成小方块用于汤的装饰?
* g) {( I, d  d* r! O$ b# YA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 b8 g2 T, r8 @2 a7 i( t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) c% v) `' {* t+ r. a8 ^/ E) f: H
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!!——
4 B( s/ F, B7 YA:Gaufrette
% O% O5 a+ `8 D0 e$ H# Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ K" G4 a7 M' M. A! V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( W7 n, R1 Y% w+ [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 w0 ~& z& K3 a& }& T

0 y6 t8 F, R4 O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 b9 U. t. K9 D  A) A! ]1 N  j( A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): h3 `8 E' R) p
A:Cilantro 胡荽叶 香菜
2 E) y- h  C+ q/ J7 w: V2 qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. S$ n) C9 p7 e/ K

+ g5 k. o. [! }9 p9 o60.Allspice is made from:
" b$ T; S$ C; R* [& f" W! R) a 多香果,  多香果香料是什么8 L" J8 j3 B/ `% U5 d+ O. k3 i% @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 g1 M3 R" N# o; x% g4 f0 w- BA:A dried berry 干浆果  F/ X/ K% z+ {  |) x" j& i& T& d; q" o1 r
% _' I# E3 B$ \
61.Which of the following are used to make a sachet d'épices?$ M( S! _! g/ z" T* c9 X& R
下列哪些是用来做香包德épices?$ O, K! U0 z8 {& i) O$ n3 e2 K
http://www.sachetcatering.com/
  l* V# r$ W& _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& a4 Z( Z6 f' c4 f% k
5 l# |& v1 r7 N% b
62.Which of the following condiments are not soy based?$ f: n" v& n% S* t3 q  n# H
下列哪项不是酱油调味品的?
" x7 g' L5 h* v! `# VA:Wasabi 日本辣根
. ^( C% y3 Q$ W7 T, @% v* n' S0 B  M: E1 X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 q. e* X0 J7 M( Q$ @5 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:( s- K, q6 t) @/ K$ F+ t# |
A:Pasteurization  巴氏杀菌
! X+ n# Q+ s) v+ ^9 T% I
+ _" W2 x6 K8 ^" d! ?; T64.Which of the following steps is not the correct procedure for whipping egg whites?
/ P. l& N+ t9 z. a% |4 u" F下列哪个步骤是不是正确的蛋清搅打程序?
! i; Y, [) r) z6 P! n) {A:Allow to rest before use. 允许休息后方可使用。
! v3 X; y' @) p$ x) y) L: P/ M( n% h: i' ~8 A
65.The weight of a large egg is between:一个大鸡蛋重量介于:
: O0 d1 T4 A& X8 B. S5 lA:56g and 63g 56克和63克
0 ?9 Q0 k$ _2 J0 G& N, q
* k9 U! k$ f1 e  D$ t  L66.Evaporated milk is a concentrated milk that is produced by removing
5 M# N; `( P, ?" e炼乳是一种浓缩牛奶 是去除什么做的1 o* u2 W/ h  h; N
A:60% of the water 60%的水" l4 ?0 [4 F8 |. F/ s

) }. a5 ]7 W' H6 h, V67.A method of cooking that transfers heat through a liquid or gas is:% N# R, f! p$ S
一种烹饪方法,通过转移液体或气体是:
0 a  k0 P  p( X( S# Y9 y7 x, ^  \A:Convection 对流
7 G3 `, W5 N* E& |: ]  Z4 `" n( g8 L9 Z1 j. U
68.The cooking of starches is known as  烹调的淀粉被称为
3 d  e1 d" M! Y5 CA:Gelatinization 糊化
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) ]% U6 e, ]0 p* i" X( V( R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ u: {/ g7 r& z/ i& nA:Braising 烤8 H! n5 U, L/ L6 p8 T

7 F7 b* t3 v( T. E; W! p" e9 `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:
) f) `- m/ ~  S" |, F7 Q  hA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) e4 F$ z2 q# f, [
9 E& f# z4 Q/ i  f5 D' Z
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4 H0 B+ t( R8 R# ~4 ]: M
A:Fumet 原汁
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2 c9 K0 ~" V3 K% ^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5 Y2 {7 _/ r$ B8 d& y) o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
* U8 ?' G8 [/ d' I4 Q: u
) T; `: ~7 N0 }/ z. E& J- Q) ^0 s73.Which of the following is a principle not used in stock making?( Z7 S0 m( q2 @( Q
下列哪一项不是用于制造高汤(低汤)的原则?+ x3 _3 w) V- i5 u
A:Start the stock in hot water.开始在热水中操作
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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
5 ~! s; s, L" N9 T/ e& wA:Remouillage 法语熬汤- K. a$ {% s- Y( N7 o6 c
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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