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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。
. g. }' F6 b4 K* t9 E; P; n  \
# ^& @. l/ B/ V7 a! q3 L+ u5 H, J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。  T3 K& K1 i% h2 r! g8 {, X# k4 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
6 U, x" ^1 W0 U' ~1.Which of the following methods should be used to determine doneness in a New York steak?5 a" }4 q) s) H) o9 v% ^( G4 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)
/ ?" z3 {8 z1 lA: pressure touch. 压力触摸5 y, M- v, C! v$ T! n4 t) V
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ @' m/ \; N- O+ l; C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 ~* t6 W/ x+ ]4 H
A: acid  食用酸
& d, O5 j0 E3 y( O. b2 ^3.Vegetables are major sources of which of the following nutrients?( |! y# ?( ~7 W7 k
蔬菜中包含的主要营养有哪些
& m2 N/ e1 f: {3 g5 n  V: R7 pA:vitamins and minerals. 维生素和矿物质。
4 E1 C# L& |2 O  j8 ^9 f) y3 H4.Cauliflower is commonly served with' H7 ]- V7 F# p* [
花椰菜(菜花)最常见和那种酱汁搭配! @* G+ @9 A2 }; I, @; G* y
A:Mornay sauce. 奶油蛋黄沙司
5 I5 o$ h9 I& M. F" |# B  C5.Which combinations of products are found in pie dough?, t2 k, z. q/ {% 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??)
# M, F! h! I: G2 ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 Y6 N# y" n$ C- P, Q6The French term for mussels is 法国语青口(海红)叫什么
$ I. X6 k9 c* A' C$ _% i- oA:moules.法语青口,海红- {/ H9 F; B7 ^- w; Q0 k& n6 c
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 `% B( u! \) c* B! c; xA:faintly fishy. 稍微有点似鱼味' V+ v6 ~  S' n; E0 c
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 A4 _, w, z8 r: `& }
A:2 days. 2天- o% H, A' e3 ]3 f+ \% S- X
9.What are the principle ingredients in ratatouille? + l& x  X5 t- r. v" y
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 ^* a( `" W% D/ I/ mA:Zucchini, eggplant, green peppers, onions and tomatoes
' W' A/ H# P* @2 y' t( Q& I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# e; n% b$ E2 D( `# Z: e10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 ^% p! }* q& X% p
A:cook food in quantities that will be used up within 20 to 30 minutes.
! q2 C  Z9 V8 D3 P/ B大批量烹煮食物要在20到30分钟内. n" s# `' D% l: x) T3 @  D
11.What person has the authority to issue a Health Permit?
* b% L6 ~  T8 P( Q: y谁有资格颁发健康证(卫生证)。6 ?5 n! S4 S# s) k2 {" ?2 l- q
A:Medical Health Officer.
; \$ y( @; y  U6 B1 `医疗卫生官员。. T: C7 k; E( B/ ~: P
12.For what period of time is the health permit valid?' f* z1 P$ c! U9 |8 y! W8 R
健康证的有效时间是多久?! V- \9 i: D5 ?% _* q' Y1 l
A:12 months.12个月0 |' e" h# L1 m0 l  J/ G7 c" b  Z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ \" b2 _( H3 o) p% S' @. e
在食物和饮料准备区,通风系统换气的标准时什么
- @: c! t' u# Y* ~6 O* I8 u; uA:08 times each hour. 每小时8次% w$ c4 c* B8 p
14。The minimum temperature for manual dishwashing in the wash sink is
. Z! f: O  J# u$ m  x- b! \手工洗碗,洗碗池的水温最低多少度?( `+ s$ B" s2 \3 n: _
A:110 degrees F (43 degrees C). 43度
" j4 Z' W! Q& O1 b' _15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 w' J9 o3 Q8 m2 ?* q2 A3 e. z% q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) C. k( Z. s4 v% y- X2 n* ~
A:180 degrees F (82 degrees C).  82度  s. u& Z0 v3 a
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, Q8 ~0 f0 g0 r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; g0 S* _& m; G3 R( J9 v. w4 {A:en papillote.  法语自己理解2 Z: [5 s7 n! C
17。Wing or Club is considered a
$ `$ [+ m5 b2 \# j% L3 X翼和CLUB 被看做是一种...
$ I# J6 e( o. Q, yA:Bone- In Cut     带骨切
& D# W! }2 ]+ o18。New York is considered a   纽约牛扒被看做是一种
2 |- r$ G) |& ^# `5 fA:Boneless Cut     无骨切: S5 m7 ?$ {& M3 a
19.In general, a court bouillon for freshwater fish will contain
, s) [- d# \( L- V: Z& r; W# P2 E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
" w6 i, E+ W; a0 |& e7 LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 T( S8 k* ~+ m( x
和做海水鱼同样数量的调味料和香料) B7 E, N! F! {% t
20.Anise is very similar in flavor and appearance to
) Z* r# j5 v& }: f( G八角和下面的那种原料有相同的味道
# e/ [, W) l2 S% V6 kA:fennel  茴香$ n& V$ k# u8 G3 t/ o( I2 ]- I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- B" S& z" u5 X' V下面那种原料更像大葱且有平面的叶子; f5 a8 n1 F; N* C! d7 p  W
A LEEKS  似蒜葱 (这边人叫京葱)
% a3 F- U) W% [: ~22.Which of the following cutting shapes refers to a small dice/ v' ^" A- R. ]" E& k
下面那种刀切形状指的是很小的粒(末)" m3 k3 n. J6 X' i% p
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 h/ o) N1 S+ }8 V% K. X23.Oil is added to the water for boiling pasta in order to
6 o" z2 z5 Q4 d* O; g+ u, K( L( X向煮沸的pasta (意大利空心粉 )中加油是为了: r; f+ G' ~& M7 `
A:prevent the pasta from sticking and to minimize foaming action.
' Z+ H9 s  w! ~3 s# W防止面条黏合并降低发泡。
  {/ a( N6 L1 Z) w, J; h% _24.Which pasta dish features pine nuts and basil?; _0 B3 i$ m' s% ?* C
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 ]8 K4 F! Y; J- A
A:Pesto.一种绿色的意大利面酱
: p! ?2 M* K" N) h7 Jhttp://www.tianya.cn/techforum/content/96/563836.shtml. D5 Y; {9 d/ u2 ^( C

5 L2 J! R2 i, b+ G4 \" N6 U3 y25.Which of the following is a spring vegetable similar to spinach?% Q8 q2 w7 D( w& _
下列哪项是一个春天的蔬菜类似于菠菜?, g- i, W; J0 S6 {+ B
A:Sorrel. 酢浆草。% V, u  _- ~' c( S
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?
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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:1 e" U& t2 f4 c8 y$ X' f
哪位厨师最早带来高水准浮夸的美食- e2 \, C* e3 H; _6 P# t8 _# p
AAntonin Carême 人名 安东尼·卡罗美# ~) M, ^% `' ]& a7 r7 _

# x, L. J( `4 f7 X( X( N% R8 j, X8 K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 g, I  t& b" H9 s% J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; P0 M  H9 G; A; \
A:Cast-iron stoves         壁炉# ^, G# ~/ K: {7 {
http://www.usstove.com/products.php?id=64 Z3 _/ B* u! u9 L4 \* W

) ~2 D9 W8 O1 h28.The French term used to describe the roundsman, or swing cook, is:
& B& f% }% }- ~# b" w法国术语,用来描述roundsman,或摇摆厨师是:
9 b  J7 Z% A. g& \. _A:Tournant   图尔南8 D, y% f1 y0 `

7 Y1 ]( e  P. i, S+ K' @+ c3 r29.Another term for the wine steward is:
: d: S: A) G' w4 \* t葡萄酒侍酒师的另一个术语是:8 @/ q* _. _/ j3 B- v& g
A: Sommelier 侍酒师# A" K6 M! [, a+ O9 Q
, g" i4 _& s) c
30.Molds, yeasts and fungi are examples of a:2 G# T9 ~/ C) L! l0 s% m: B1 j
霉菌,酵母菌和真菌是一个神马例子7 q% G$ f+ u8 A, M0 C' w
A:Biological hazard 生物危害
0 N: X$ J: }2 n1 Q* o/ R/ f4 z. j# Q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- f' h2 L6 `  Z" H根据加拿大食品检验局,食品的危险温度区在多少之间:
; A' @/ U- ^1 [# C$ CA:40° and 140°F (4–60°C)     4-60度
( x7 @2 {7 u4 P8 L6 T4 a9 A# k1 }! d5 q
32.All bacteria need the following for survival:/ Z2 ^; {+ r6 c; L
所有细菌生存需要以下哪些内容:9 m9 D3 ^' l9 h! H) G+ Z3 a9 I! Y" z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, z/ F1 h- n. G9 ?3 G6 c3 `7 w# L9 G- `
33.Which of the following correctly represent critical control points in a HACCP system?5 k. G" E+ a* Q2 n% G# X1 ?
以下哪项正确表示了HACCP体系的关键控制点?
% Y; U0 }- _4 L/ y+ W, O# C* j. T2 fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: E0 R/ J& m# ~5 R0 c. C: ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 c+ a$ E) O/ z* H/ k* A. ^; `0 g/ d5 f; i- [& \$ B
34.Which of the following is not an example of a carbohydrate?& ]. i2 |: O& y0 ]  m; L# T
下列哪一个不是碳水化合物的例子?
- K: s. r4 q' j5 v% GA:Essential nutrients 必需的营养物质- Z9 I0 t6 p9 e9 C2 e

4 I2 j$ C0 M# f7 s3 u1 J: |35.The process by which a liquid fat is made solid is called:
* M" P" `5 }. D$ D( L) `液体脂肪做成固体这个过程叫什么
) O+ C, r) p* C* EA:Hydrogenation  氢化
0 M8 P1 X1 [& Q# R3 @/ h* d) k: q% @/ J/ p$ A7 p$ N4 N% r7 ]9 c
36.Which of the following is not an example of a fat substitute?
5 T8 x7 n, Y  K下列哪项不是脂肪替代品的一个例子
! o. g1 J7 I3 K" p9 o; `# pA:Acesulfame K  安赛蜜K表
- q/ D9 p) z9 ?4 D( M
6 l8 R8 K  o& p8 h8 N37.Health Canada requires that a product labelled "fat free" contain:
- f6 _9 F- ^7 U( O4 G/ M加拿大卫生部要求的产品标有“不含脂肪“包括:
7 ^3 |* ~2 A$ ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 ~% D* U8 I) e
" F- k1 [9 |( c  W8 l38.Which of the following is not a problem associated with converting recipes?! g3 u, Y! L; W2 ^9 g9 H3 p- u
下列哪项是不相关联的转换配方问题?
1 q- c0 \" C" _# v* p3 Y5 C3 x) f* GA:Unit cost 单位成本
* _& o" U+ t2 i7 ?: x" U( K2 d- k, p4 ^
39.The condition or cost of an item as it is purchased from the supplier is called:
+ J7 r% |' e  @! t1 ?: F% L从供应商采购的物品的品质或成本叫什么% s& A; i+ L2 y0 x" A3 _7 Z
A:As-purchased cost 购买的费用6 |1 y  m) }/ ^+ e  N5 u: o
# A4 W+ M& S2 A4 r" z
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 e3 g2 z0 Y& F5 U$ h在新货到来之前用于日常所求的必要库存量叫什么
1 B9 o8 V; @. f# X# M' cA:Parstock 基本日常最低库存
0 Y2 j% g$ y$ R! u  Z. m/ f9 d3 ~  e/ |0 W$ y  J1 C
41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 \. Z- c4 V1 D8 x# p  G: p  p3 P下面那个缩写是用来表明正常库存流程?1 y$ `8 ^/ l, l1 U: Q! ?" `
A:FIFO=FIRST IN FIRST OUT 先进先出# J1 q& ?" a; q" C

) Z6 I! S: O4 O& a4 Y42.Which of the following knives is used to turn vegetables?
* D. l" V& O" N3 g1 h2 p, i下面的那把刀是用来打开蔬菜吗?$ f* }" {+ @( T7 \% N: u! D( }
A:Bird's beak knife   鸟嘴刀
( [# I2 W! l& z# Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 [" V) q9 A# V5 a! k* H) L$ ?) n
43.What is an instant-read thermometer best used for?. |8 P' j2 E" Q! r# U! b
即时读温度计最好用于那方面?- K3 E1 p1 X: Y5 W7 c1 A7 X/ Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度. n5 U4 e( i/ y7 K% ?0 }  X
  ~* |, B% j7 v) p3 j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 w4 J- u1 c3 F; N9 [下列哪些金属材料受热均匀,通常用在铁板而且非常重- z9 O7 `, a$ ~6 H# _3 d- q
A:Cast iron 铸铁
) f% ]& [- Q, l* ?* }) U# c  T
( ?% O0 z( s; X* I$ f( l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 t9 @& ]3 d0 l
哪件装备下面有一个可移动的碗和一个S形叶片?1 C  C$ d' V2 _- \2 D3 K) K
A:Food processor 食品加工机
" m+ x$ A# v, w/ a& b9 {- \0 Shttp://www.google.com.hk/search? ... iw=1263&bih=572) A9 ?: H) K5 h7 e9 F
2 ^# a: X% I* L& l8 I
46.Which of the following is not a rule for knife safety?
7 @1 w; i& Y9 x8 q8 X- Q, l下列哪项不是用刀的安全规则?( \% S2 z4 Q+ w* t: a8 D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  v1 k4 P5 N) L7 Y3 Z/ R$ [8 Q& M1 F% Z/ Y$ X  {4 M
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, K7 `" L# N0 e2 Z7 ^把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 [4 g0 f2 w8 N/ r% KA:RondellES
3 M9 J- a. _0 t! F; Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% q/ ^4 r1 P; N. h) ?' U( b6 d

. }: V: k- H* ?- V+ h1 V* G% U! K48.Which of the following is a diced cut used to garnish soups?8 E5 v8 q7 P+ r
下列哪项是切成小方块用于汤的装饰?
1 a, I9 P* |+ B4 o+ LA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 g) i! J7 J- [. s7 T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; F1 ]: o4 u8 N9 w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 h# ^* w) ~: j  A# Y" z
A:Gaufrette
) M/ y# t+ k' A# i9 b6 Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ T0 ^* t: P. U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, k# f3 T  Y- B2 g' m/ `2 jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 a- {5 Z2 ]. I8 S( g  J3 \8 p1 U$ n5 q* j4 H1 r% _
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 H( y0 @' f( n( A$ T4 A* 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)! C7 R5 o2 M7 t% K0 P
A:Cilantro 胡荽叶 香菜
2 K' k' p) C$ c; Q3 j8 w' Z5 i8 Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:$ E4 V" X% u+ q4 j3 @! ~' E$ C. g
多香果,  多香果香料是什么) j. Q" |. Q. m7 d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# q- ]4 Q, g+ S8 i* W  F
A:A dried berry 干浆果# T* W- `  q% I# m6 D( o- k

8 y# B1 H, J6 q61.Which of the following are used to make a sachet d'épices?
& F5 w$ {" [1 V' m下列哪些是用来做香包德épices?
$ P3 l+ O) u4 G: khttp://www.sachetcatering.com/
6 m: A# k. n2 u$ d7 }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( U0 X, f8 X4 x. A9 M

) @( a% D' ^" ?, T& X$ |62.Which of the following condiments are not soy based?# |- R2 e! G+ m8 L$ M1 z( X4 x
下列哪项不是酱油调味品的?* p9 _& T* y4 q( [
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 w3 C5 I9 x" V! f2 k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:& [8 y3 `- F9 @" b
A:Pasteurization  巴氏杀菌3 @) ?+ K! Z7 O1 d) x  ^
- w2 D; E7 k. x+ F
64.Which of the following steps is not the correct procedure for whipping egg whites?5 U3 P3 ^9 M6 `1 ]1 x
下列哪个步骤是不是正确的蛋清搅打程序?+ Z( r& r/ r+ C' d! e# i  T
A:Allow to rest before use. 允许休息后方可使用。
# `- ^2 {5 Y( ?+ }, m) B/ X0 f3 g0 p) C4 `: h# \" |5 e# F
65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ l" j" F$ ~/ v5 dA:56g and 63g 56克和63克! a. H# C/ r4 @

3 h- S/ }2 v% p" ?1 b3 [5 Y( T# G* l66.Evaporated milk is a concentrated milk that is produced by removing: S: `* [7 T+ ^( k4 G
炼乳是一种浓缩牛奶 是去除什么做的; ]4 Q$ L1 J2 h5 [* O
A:60% of the water 60%的水
1 U- m$ q1 F: R5 `& r& c4 \
3 w5 c& w- f# P6 j67.A method of cooking that transfers heat through a liquid or gas is:
! _1 h& a3 C1 n一种烹饪方法,通过转移液体或气体是:& U9 j5 x0 D4 N& r; d4 o8 l
A:Convection 对流0 P# P. ?) D9 }1 \
9 a. r2 E% L; a1 O" ]* e& B
68.The cooking of starches is known as  烹调的淀粉被称为5 R# E9 Z( }! E. x$ _
A:Gelatinization 糊化; p" m! }: ?! H# T  j) p, f% i9 ^

  \9 g3 ~0 a# H) r3 C5 @' U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# M* X1 M( N. S9 |5 ^
A: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:
# Z" `/ y  C4 _+ KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% h9 q3 Z" D! D% R3 ^
& L9 Z$ ?% A5 L. \# U2 x5 c# e4 [1 Y
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
$ Z% P& R1 C% N5 R# IA:Fumet 原汁
+ s: p1 N0 y) T  r) J8 `! g9 u4 ~7 e+ t: T, g1 b1 E
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
$ p) J9 E1 i7 L3 {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" [) k* I; x9 n1 D5 s. A0 m" ^0 `% K+ P9 [5 I5 t5 p
73.Which of the following is a principle not used in stock making?
7 g. W: S# m3 A下列哪一项不是用于制造高汤(低汤)的原则?( o+ w" l8 s+ m( G
A:Start the stock in hot water.开始在热水中操作3 J4 @$ \9 [  L0 ]/ B/ z

% l# k- u" Z% A8 I1 g74.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
4 [6 r, [' _- Q# U' |$ mA:Remouillage 法语熬汤/ s- X- T# E) V' ~/ {
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