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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。: `. k5 g8 G- F, W: S/ U6 [

, j0 q& @7 M1 \( k+ l% q& @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。
  g: z; [8 f* k/ [+ D. b! l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 c! u- ?# S/ ]6 L8 e5 P% f1.Which of the following methods should be used to determine doneness in a New York steak?, W. O5 j3 k0 b$ |5 Z# x
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)
( o: [1 ]! {8 @6 o- oA: pressure touch. 压力触摸
, B  S# Y' s' d. s2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 v. Q  u6 j/ E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
7 d- M1 r5 M/ c; ^3 x4 bA: acid  食用酸
) Y: m* c4 Y) |0 \3.Vegetables are major sources of which of the following nutrients?  a, K$ u- b* [, A+ B* R- }& B' O
蔬菜中包含的主要营养有哪些
9 W3 q! `5 F( Y& E8 I# E5 z$ BA:vitamins and minerals. 维生素和矿物质。" k; h1 \- x( i" b+ k' e+ f
4.Cauliflower is commonly served with: G7 y& Z2 |+ A
花椰菜(菜花)最常见和那种酱汁搭配2 U* O1 l6 q. R! D$ ^) j
A:Mornay sauce. 奶油蛋黄沙司$ D+ f# G; P9 }
5.Which combinations of products are found in pie dough?8 T3 x: S; t5 N; H) M8 G( M7 }
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); j, g2 g8 g$ `5 a. @0 \6 @9 C
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; G9 p2 P& U9 J, H+ [
6The French term for mussels is 法国语青口(海红)叫什么2 d. N8 R1 z+ U
A:moules.法语青口,海红
& P9 j& t1 d  R# E$ o! I( |7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 t, y. g3 s& k# E0 xA:faintly fishy. 稍微有点似鱼味
3 o; x2 [" a) Q3 p& t. V8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 I; P$ e2 D- c. \  u) K( Y7 W& eA:2 days. 2天! R7 k1 m8 `1 Z, X6 a7 B. K
9.What are the principle ingredients in ratatouille?
+ Z4 r! e( i; g6 v炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* G: _  l: l6 t: P' cA:Zucchini, eggplant, green peppers, onions and tomatoes
9 y5 ?: T$ l( b, z! Z: E9 E$ v, r西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 N  a1 j6 I2 d% j
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* b- j  D: r% M8 u8 YA:cook food in quantities that will be used up within 20 to 30 minutes.
* u% ^- `6 I4 c大批量烹煮食物要在20到30分钟内& C/ t, s- b  c
11.What person has the authority to issue a Health Permit?
3 s! {! @6 `) L% I( \谁有资格颁发健康证(卫生证)。" E4 L  L& N1 b* d4 |& {9 M5 e
A:Medical Health Officer.
9 M, u, v, z1 p: }医疗卫生官员。
) Q1 k5 M- P, g* `$ a8 n12.For what period of time is the health permit valid?
( x) h5 K! {, E* [健康证的有效时间是多久?% ?3 V1 A2 [" y0 e* T9 H
A:12 months.12个月
2 ~. P% h3 r; m/ C* ~! j1 y13.In the area where food and drink is prepared, the ventilation system must be able to change the air  g( `' W& S. ^: t, X
在食物和饮料准备区,通风系统换气的标准时什么
5 ]6 k7 e7 i2 U* w! ^A:08 times each hour. 每小时8次# I. v2 z; D% W' O0 o
14。The minimum temperature for manual dishwashing in the wash sink is
$ x% w: s% P$ {% B$ S8 D手工洗碗,洗碗池的水温最低多少度?
6 p+ l" w' o* i. F7 ?. ZA:110 degrees F (43 degrees C). 43度! }+ I6 i% ^' v; B* J  s/ s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 `- }% T$ j! a9 L/ P
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 P- Z5 J& i; G0 gA:180 degrees F (82 degrees C).  82度0 r8 D" v; @+ U" u/ X  ^# I  t. I
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* s+ ^& J- _0 B$ B6 K6 b& i1 V' P& r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ ?$ o' q# z3 A! o& Y3 T% U- sA:en papillote.  法语自己理解% L, h$ a, U. ^& D6 B
17。Wing or Club is considered a% ^  I% s, I+ E' s) i
翼和CLUB 被看做是一种...
) D7 P4 C2 J! m0 }  uA:Bone- In Cut     带骨切% _, l1 N3 ?9 i* y
18。New York is considered a   纽约牛扒被看做是一种
* e2 d, B( U2 {% J' KA:Boneless Cut     无骨切. r4 w# J& }3 O5 N: ~9 S0 z
19.In general, a court bouillon for freshwater fish will contain/ W0 u$ Y( |2 W8 l7 P
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: |) n* J% P) U+ A
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ c7 i1 _% _1 G2 d* x和做海水鱼同样数量的调味料和香料: ], E5 ^9 C4 Z1 I" I
20.Anise is very similar in flavor and appearance to( ~* p8 W$ f# q$ u
八角和下面的那种原料有相同的味道+ y6 k# X4 Y% T5 X
A:fennel  茴香1 w2 U- \  T4 r, q9 n8 w
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# \1 d+ J# B4 H3 V3 |3 k1 F
下面那种原料更像大葱且有平面的叶子
$ P1 M( ?8 o* p0 eA LEEKS  似蒜葱 (这边人叫京葱)- {1 I* e0 r/ Z5 X2 t8 u
22.Which of the following cutting shapes refers to a small dice/ R: x1 E7 M1 Q) a9 Q( Y6 b
下面那种刀切形状指的是很小的粒(末)
! \9 r2 w# s4 W# [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) F- M& O. X8 b0 E5 j3 D23.Oil is added to the water for boiling pasta in order to
2 r, a- J; {8 c  Z7 y# d, B% R向煮沸的pasta (意大利空心粉 )中加油是为了. r( H; ], v3 U: p
A:prevent the pasta from sticking and to minimize foaming action.' _2 ?/ T) J! a0 o: w' K) S: n7 F
防止面条黏合并降低发泡。
+ ~$ @' g# i$ f. w! g" m24.Which pasta dish features pine nuts and basil?0 m# S" H' {! ~2 k# `. R
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 Y1 ^' J- c# U* A' nA:Pesto.一种绿色的意大利面酱 9 r. J/ s3 ?$ Z% C. q* ^5 F
http://www.tianya.cn/techforum/content/96/563836.shtml# e1 `! O; e' i3 i8 R: W) ?# h

6 L% I0 D+ S3 o' @; p7 G25.Which of the following is a spring vegetable similar to spinach?7 r8 S2 ~9 ]& s" w1 H7 Y% j2 C
下列哪项是一个春天的蔬菜类似于菠菜?
7 H+ I) w' S( ~9 h4 H& r4 PA:Sorrel. 酢浆草。) g: W% X  ?$ U& e" A3 L! I! u) H$ {
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:8 ]8 @) _8 g" Z
哪位厨师最早带来高水准浮夸的美食
5 g" V9 r* l" \' U5 |! X1 XAAntonin Carême 人名 安东尼·卡罗美
  `4 j  I5 r) G/ W  f# z# v
' f0 T8 r" f# b1 M. L% [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 a. L% A/ ]- l/ I6 i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 f% J1 A, W2 l% T# {% a
A:Cast-iron stoves         壁炉
* Y: D* }/ U2 ^# |http://www.usstove.com/products.php?id=6
0 U" s- W0 K4 I$ t
: h/ |% s8 |5 c# E28.The French term used to describe the roundsman, or swing cook, is:, |' e+ Y8 P7 u& i8 h
法国术语,用来描述roundsman,或摇摆厨师是:! e, w/ ]8 A  s
A:Tournant   图尔南
) o' D/ [/ K3 }* _+ [3 i1 O$ t; Q9 p* L% s# }& r9 b' |8 p
29.Another term for the wine steward is:& q6 }/ p5 _% L
葡萄酒侍酒师的另一个术语是:
/ Q  q/ ^+ U: \2 ]& E, MA: Sommelier 侍酒师
9 {" M+ ?8 J, q* r+ c) j! j( o- N1 b3 n. d8 N8 h% {
30.Molds, yeasts and fungi are examples of a:' h: z* Q/ F& U, p2 i) G) E
霉菌,酵母菌和真菌是一个神马例子
9 ^2 Q5 `2 w1 {# L' v  D8 Y+ EA:Biological hazard 生物危害
, z2 R8 ~% ]# l4 F
5 n. k6 o% ^# y* b% V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 l1 Q! \( s7 Q3 ~根据加拿大食品检验局,食品的危险温度区在多少之间:+ d& s$ Q/ X6 e
A:40° and 140°F (4–60°C)     4-60度
3 e  C  C# [5 L7 J. N3 T& h* x
* Q0 W9 Y; z! G% [0 W32.All bacteria need the following for survival:
! Z6 O/ K1 D+ E/ J! \9 ^所有细菌生存需要以下哪些内容:
6 Y2 A# q' ^  G3 E2 P0 R6 t4 XA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 r* R% v' H; v
1 P: ?: b7 U) U7 E3 S33.Which of the following correctly represent critical control points in a HACCP system?9 \! ^) U2 V/ ~+ \, y
以下哪项正确表示了HACCP体系的关键控制点?; z0 N% u2 W/ p# M5 Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 X# V! z# N* p食谱,接收,储存,准备,烹饪,保温,冷却,再加热" r* L: `8 u9 q3 K" v
, i* ~% _/ X, e* N
34.Which of the following is not an example of a carbohydrate?
4 U7 ^# D" q/ H下列哪一个不是碳水化合物的例子?/ }' C/ z# Y, B0 x0 j# I# Y. P
A:Essential nutrients 必需的营养物质5 W8 R0 J3 |8 }4 N9 v) Z* A( J7 C

) S) n* T! _% l; Y! ]0 i35.The process by which a liquid fat is made solid is called:  ]" Z4 H9 ~- N8 x2 l; H; v: V' ]
液体脂肪做成固体这个过程叫什么/ q  O" L4 i8 U/ Q
A:Hydrogenation  氢化
, `& H8 c! Q) A9 j) f
7 s1 D) j  P5 U# J$ t  X5 R- h, Z& ~, c36.Which of the following is not an example of a fat substitute?
, [2 n$ U$ P1 h- z下列哪项不是脂肪替代品的一个例子& S! M7 V% c8 Q% g- g
A:Acesulfame K  安赛蜜K表
: H1 _1 }2 J6 o" ^' b6 S" c- S: `4 U6 |( J# a
37.Health Canada requires that a product labelled "fat free" contain:
+ ?$ A; C2 H' e5 G* B- r. J加拿大卫生部要求的产品标有“不含脂肪“包括:
; J/ U% N" l' I. l/ cA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 y2 O5 J/ u$ H# ^, `* `% W
# l& h+ M' r2 {  _
38.Which of the following is not a problem associated with converting recipes?# a# f" o; S+ E4 B; U. w, @
下列哪项是不相关联的转换配方问题?- y. _' O) K5 J! \  |* Y
A:Unit cost 单位成本, m* G- ^- r/ L# n$ W3 o1 K
4 k: n( L5 X$ t4 S7 z  q2 a9 i9 e
39.The condition or cost of an item as it is purchased from the supplier is called:8 `& R0 U% T& k7 Y6 E( H
从供应商采购的物品的品质或成本叫什么1 ]5 _2 L5 E/ Y0 g- F
A:As-purchased cost 购买的费用
/ \2 V/ G/ S& e; y/ h1 U4 ^0 B% P. ~: o3 D0 ^% l1 i
40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 M1 ?; q9 {% K+ L在新货到来之前用于日常所求的必要库存量叫什么! Q* i5 }7 k7 S0 b( V
A:Parstock 基本日常最低库存
. \/ d" k, r2 `/ {& }" ]! `, G* F1 q! y  G6 i0 P
41.Which of the following abbreviations is used to describe the proper rotation of stock?% ]" y  F' u' b# t
下面那个缩写是用来表明正常库存流程?
& x: F3 G8 M2 i' V# o' ?1 p' l5 HA:FIFO=FIRST IN FIRST OUT 先进先出- I4 U- F) R6 Q7 t4 w
; P5 a  o  s1 \# f& p( M6 X+ W
42.Which of the following knives is used to turn vegetables?
+ G* k/ U9 Y" z7 g& x下面的那把刀是用来打开蔬菜吗?) \+ N( k+ g( L/ s6 v
A:Bird's beak knife   鸟嘴刀& S; D5 g+ u/ c4 K8 f# @. H' T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- Z3 G+ I0 A) _& A! `* v1 }4 r
% ^# ?; {1 q1 U7 Q43.What is an instant-read thermometer best used for?
" w2 B2 K- F5 Z  K1 e+ n即时读温度计最好用于那方面?3 X% y1 O; A! S, z3 W9 R9 d; n. V5 R
A:Checking the internal temperature of a roast 检查被考物品的内部温度
# t& ~: O- k) c8 ~" ?. w3 Y$ p# R; r& Q# y2 j9 b
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 }6 z7 {; G+ ?1 D- P& E* s下列哪些金属材料受热均匀,通常用在铁板而且非常重' O, q" g  r9 e3 S8 T" M% Z$ V
A:Cast iron 铸铁' P1 Q" ~+ R0 o% f( |# W
, Y8 F7 m2 t3 A
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' @; X0 ?  c+ M5 _7 y9 c' I
哪件装备下面有一个可移动的碗和一个S形叶片?$ V7 S: j. a* ?/ I9 O& ?( J8 i
A:Food processor 食品加工机
. I  e/ r; ]* @, O9 P0 d) ?http://www.google.com.hk/search? ... iw=1263&bih=572
/ z) n9 c( D5 ^# Z6 j; \8 C5 B, h, O' A7 @& @
46.Which of the following is not a rule for knife safety?
& L6 Q3 c3 I* [0 j  p下列哪项不是用刀的安全规则?7 a2 ^3 N+ ^, o. Z4 ]7 v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 U; E; n% B8 h! C
2 m* U, b  m0 g' Q& x# g1 w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  T* g& V- L- ^6 ~: W5 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 V$ p# N- g* l4 B: e5 Q
A:RondellES
1 X" H3 H. z% f8 D$ L8 R$ Z7 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 I3 K% W9 c/ _: k
: T( v, b4 T* G. d9 T/ d" ]48.Which of the following is a diced cut used to garnish soups?
% b( R8 q( ]- \) q. x1 {下列哪项是切成小方块用于汤的装饰?
) ^7 ?0 N5 ?9 @8 R1 |- cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 ^1 A+ p6 G( `8 n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 ]) o3 p/ J  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!!——" p% u& o  w* H
A:Gaufrette ( q2 S" |: A) W( d4 v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 z+ `3 ?: q! I5 c' Y/ Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 ^8 y3 ?% A* _' TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 d7 X8 V# |, [1 a2 U& t: I) \

6 g& _/ V8 U5 W4 U' Z" [4 O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- T1 Q+ E- K: H5 i  m7 O' 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)
- i. i+ U# P9 l; [1 A5 |# NA:Cilantro 胡荽叶 香菜
6 J6 \' l$ |2 O, N* J% W9 g% zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 J& U  R) f5 z3 R9 l3 d% M7 M0 G' k' g, o" B
60.Allspice is made from:
( p7 L; }3 C" t 多香果,  多香果香料是什么
; U2 `' @# Q2 R7 h7 h) F9 Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; @) k: v* F9 E8 U% _+ }A:A dried berry 干浆果
) v7 h0 }% e8 U5 C
4 }. K1 j, _+ ?; p; ]61.Which of the following are used to make a sachet d'épices?6 b+ u+ y) p9 H9 @2 O
下列哪些是用来做香包德épices?- b; L9 |$ h$ \2 d( F
http://www.sachetcatering.com/
. J4 X' H/ r4 p) f% b, Y# DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# T, I9 ]4 W5 K
6 W0 z& T4 r5 b* {* S62.Which of the following condiments are not soy based?
- W. C' i1 y8 c9 k下列哪项不是酱油调味品的?
9 i, n3 }- M" ?: f" e$ E' iA:Wasabi 日本辣根
# _: ~& u2 h% }5 H
5 d8 W. f& n+ x+ z8 e$ v- s1 _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 {7 K" R4 V2 ?0 Z* B9 `* 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:9 J6 i" K3 l5 g
A:Pasteurization  巴氏杀菌
5 x# D) \6 O4 C5 d5 ^; [$ H2 {" P- l8 i; I8 z7 ^. M
64.Which of the following steps is not the correct procedure for whipping egg whites?6 r0 A! r* `8 k/ \/ J
下列哪个步骤是不是正确的蛋清搅打程序?
3 o  H5 K- A# a# [9 k8 u+ lA:Allow to rest before use. 允许休息后方可使用。
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! j# o7 t0 U0 i& t4 J65.The weight of a large egg is between:一个大鸡蛋重量介于:& K* q$ L1 v' J2 \
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- U4 h3 q) f9 |: V1 I( D
炼乳是一种浓缩牛奶 是去除什么做的
& T  H$ I9 A0 gA:60% of the water 60%的水' _/ I* d+ c/ f% I5 H

* P! Y( h( v! v' C. W, ]67.A method of cooking that transfers heat through a liquid or gas is:& I4 @3 ?8 w6 e8 ^2 F
一种烹饪方法,通过转移液体或气体是:
- e: @" V; v, q  R4 OA:Convection 对流8 ~, T' _( t7 l! Z/ h
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68.The cooking of starches is known as  烹调的淀粉被称为
. s3 @$ k( p# uA:Gelatinization 糊化
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5 [" V' o9 r8 |& q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. m; k; h& I; NA:Braising 烤
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. p9 d" k( s: H70.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:
# @. e2 @$ n# l' _$ a  Z2 D) J' EA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: [2 a7 M: @2 s

+ |$ u% G+ t  ^' T2 r7 Z9 f& 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
1 d( M" a; S% h: i& w0 TA:Fumet 原汁$ l( K+ z% R3 I  {" F. ?

3 E1 e3 o& f# d72.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
3 r# ~" \$ V; Q. d. }$ Z2 kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 B1 M; V9 i3 S  y7 G6 n6 V' K

* P4 |! H1 Z, l& P' ]73.Which of the following is a principle not used in stock making?( ?5 u& d+ v5 w( z
下列哪一项不是用于制造高汤(低汤)的原则?
' y2 j: ?* l  P' c, fA:Start the stock in hot water.开始在热水中操作" U7 n" G2 }0 X( E0 A0 }# i
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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! M- z3 \# K/ X
A:Remouillage 法语熬汤
2 M7 ~: G! i4 s5 M2 _# Shttp://www.haibao.cn/blog/post/176242.htm
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