埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8229|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
& k/ C6 i8 Q; A4 Z  G( c7 P6 F) @  D9 Q% Y6 N
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- U7 {1 a. D! c另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
大型搬家
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
- \8 f. f( ^' }& @, c$ T7 g1.Which of the following methods should be used to determine doneness in a New York steak?
- I- i, \3 S9 L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)
! C$ M8 v4 g$ r' `- r1 d7 e5 H7 MA: pressure touch. 压力触摸
  _5 q" P" i& z4 o' `; F# M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid0 t6 K3 B2 D( A7 \" f. H7 \
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 J7 `4 Y9 u) w- d6 C. {( RA: acid  食用酸
! L' E, p" U" L6 `+ {8 I3.Vegetables are major sources of which of the following nutrients?
2 \+ q' i: L; t$ \蔬菜中包含的主要营养有哪些
* z4 c- Y3 R+ ZA:vitamins and minerals. 维生素和矿物质。
9 s2 m9 }" k% u4.Cauliflower is commonly served with; r0 i8 {5 `+ G( ^" ^% J
花椰菜(菜花)最常见和那种酱汁搭配
2 u( a1 ^' @8 P' @; @# [A:Mornay sauce. 奶油蛋黄沙司  o$ X4 N5 W, G% z9 w. K) w
5.Which combinations of products are found in pie dough?6 Y! Z$ }4 S. q" Z" S0 w" o
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 P& C/ A% u; s( BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: |2 F2 }% ?, H
6The French term for mussels is 法国语青口(海红)叫什么
0 d5 h6 U. E% _% r5 XA:moules.法语青口,海红# _5 G( W1 ?  Z4 W
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 W& J" {: Q, P$ ?8 ^A:faintly fishy. 稍微有点似鱼味: H+ x5 r; T5 U- V6 Y- ^- \0 F+ I
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 W: C: R: e( y, IA:2 days. 2天2 o! [# {, d$ U) t2 t- Q* \
9.What are the principle ingredients in ratatouille?
4 X1 z8 Q8 \( C! a炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 P5 Z: k; [6 ^1 v
A:Zucchini, eggplant, green peppers, onions and tomatoes
# C1 ~+ u' O% {1 L3 H8 L+ E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 o" {4 ^- T2 A0 A10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  C# }5 t, l) ]& f7 E2 VA:cook food in quantities that will be used up within 20 to 30 minutes.4 [4 b0 [: E* s9 v
大批量烹煮食物要在20到30分钟内' R) r5 j- \" @
11.What person has the authority to issue a Health Permit?
( w" O: H# o* ~; @1 i谁有资格颁发健康证(卫生证)。$ T, ~' v& W; [6 `. z* r" K8 T
A:Medical Health Officer." n4 L: _6 r0 K) Q: s: D
医疗卫生官员。
' f9 t& v4 \; _' O12.For what period of time is the health permit valid?9 K1 q. r* o* w. A
健康证的有效时间是多久?8 A) G' p. e) i* l! W! G
A:12 months.12个月6 \2 @: n$ F: M9 k
13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 o1 E* L7 u! A6 B9 G
在食物和饮料准备区,通风系统换气的标准时什么0 d9 x, N7 ]/ B4 X8 g
A:08 times each hour. 每小时8次- Q4 K; v1 M$ Q
14。The minimum temperature for manual dishwashing in the wash sink is
2 k! t* C6 ^* a* K- x4 Y手工洗碗,洗碗池的水温最低多少度?
) ^# B' [1 Z" k- t1 B& |$ z( NA:110 degrees F (43 degrees C). 43度
% J& P. }$ z/ K; w! ^, ^15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 v9 h! o4 v" u# e( x) q, j6 S, i# E
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 H5 h5 t) G1 p8 v, }- m% W$ n2 fA:180 degrees F (82 degrees C).  82度
0 H6 Q! t5 _" N" O+ j% R$ e9 @16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& k4 F, x; O, `$ i+ g用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 |5 h' {' J2 y6 o" qA:en papillote.  法语自己理解2 @* G) U  z% E+ r, w" v
17。Wing or Club is considered a( u$ a4 T& R2 M: n, a/ A
翼和CLUB 被看做是一种...% q2 f  @: @0 h- U% B
A:Bone- In Cut     带骨切4 I9 R5 f/ z9 P/ m' ]5 v
18。New York is considered a   纽约牛扒被看做是一种5 i( H' q& H) S5 v9 t, _; V, f
A:Boneless Cut     无骨切
) X" y/ m; p/ X6 K0 I) M19.In general, a court bouillon for freshwater fish will contain, S8 ^" u( w' p' V* z. Z
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
1 g; }- f  s/ Z" uA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( Q  q# N% Q5 A/ |和做海水鱼同样数量的调味料和香料, O! A/ u3 @4 b9 x
20.Anise is very similar in flavor and appearance to
' u; |0 N+ ~, Z6 `# F# e/ A八角和下面的那种原料有相同的味道
) I& y; c6 [- g+ IA:fennel  茴香, X7 t0 D. O3 k' O( V. U
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' R7 \" w. a, M" K8 z" b3 Q下面那种原料更像大葱且有平面的叶子8 t. H! C2 B4 G: A) r8 p: V
A LEEKS  似蒜葱 (这边人叫京葱)& v, {7 U& Y2 w8 U9 [. p
22.Which of the following cutting shapes refers to a small dice. q) U2 ~& I* {1 c) P# K4 z
下面那种刀切形状指的是很小的粒(末)
, _3 F# B6 }8 a( O( v( r. ?6 eA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% O* l+ c+ z3 z4 N4 T7 e: t23.Oil is added to the water for boiling pasta in order to' o! [% F7 ~+ r  o, F3 B4 Q/ Y
向煮沸的pasta (意大利空心粉 )中加油是为了! j( y/ R! A' d! n/ D% O, q
A:prevent the pasta from sticking and to minimize foaming action.  G8 L) V$ S  \: ^# t2 N! M( i! }
防止面条黏合并降低发泡。- m, M, p, l/ }0 q
24.Which pasta dish features pine nuts and basil?, o' j, f5 ], S/ P% m. L. z; G
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 k% d3 A$ \' c1 {4 p+ e" FA:Pesto.一种绿色的意大利面酱   Y+ u! \" l2 W7 @* I1 P
http://www.tianya.cn/techforum/content/96/563836.shtml( B8 C+ |8 Y; \2 N$ b6 C" A# G

  f+ C" o. U# C2 d; \25.Which of the following is a spring vegetable similar to spinach?
. y% P4 I' _( R' s1 D) G! r) U9 `下列哪项是一个春天的蔬菜类似于菠菜?% S- M4 c- r# |& k( S
A:Sorrel. 酢浆草。2 J, ^4 r& E+ t7 ]
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:/ O! h( Y0 f! h) T
哪位厨师最早带来高水准浮夸的美食
- C$ N) x% j1 ~. o1 N. IAAntonin Carême 人名 安东尼·卡罗美
. b+ R6 ]% u3 D! W  [" W$ q5 X# Q9 C4 z. i# F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 ?0 w. E) ?! U% j" L  U& 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 。, q* f$ |+ t% L2 v9 [
A:Cast-iron stoves         壁炉
$ f) U; v- F0 |( R5 Q4 a. Rhttp://www.usstove.com/products.php?id=60 b2 j6 ^1 C' j0 [  `9 r
& ?* h9 x5 G9 v3 }! U( o6 N
28.The French term used to describe the roundsman, or swing cook, is:
* z! Y: ~8 T2 S) r  b* r法国术语,用来描述roundsman,或摇摆厨师是:
/ v6 X9 B; g# @; [  r# dA:Tournant   图尔南
! K9 I, g0 N  z1 @2 d
4 B1 y' J: w  o" ?. d29.Another term for the wine steward is:
5 D7 L" u: h' N" ^1 C葡萄酒侍酒师的另一个术语是:
' `) c6 b" f: T5 i( |5 `A: Sommelier 侍酒师6 W( C1 K' t$ L0 j( Y/ }

$ h3 O& U3 D- A, F30.Molds, yeasts and fungi are examples of a:8 L) w8 A" ^$ y7 z# o" D6 H
霉菌,酵母菌和真菌是一个神马例子
' C* I0 e& W5 E  R/ sA:Biological hazard 生物危害6 `* M, Z. j) [5 j0 J! Q. e4 g: S7 ]
5 ^' l& L/ C" t/ M9 _# s
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* E2 R2 d' X! q9 E& u
根据加拿大食品检验局,食品的危险温度区在多少之间:
& P  N7 g% N+ W& Z' AA:40° and 140°F (4–60°C)     4-60度, s9 n! g& j3 V4 j+ m+ p4 V+ l* `

/ c( Q! h8 S+ G: G32.All bacteria need the following for survival:# c$ @+ r( L9 w+ x6 Q. l- A
所有细菌生存需要以下哪些内容:& k. x3 q* `" I3 h9 B
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 |! [2 O6 L* V1 X( x3 T* i/ S; O! z
5 o; P2 h7 ]" A) v
33.Which of the following correctly represent critical control points in a HACCP system?
1 C1 S, [8 t2 `: I  r以下哪项正确表示了HACCP体系的关键控制点?
, j1 C! I% {& V# ]) `  [* [- CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 v/ c+ w9 B! z$ |7 s9 `. l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# s/ [7 a$ M( m- g! \: H2 h+ g
* n# {+ J# Q! r+ \
34.Which of the following is not an example of a carbohydrate?
+ N+ K$ J7 g1 D( O: T1 ?下列哪一个不是碳水化合物的例子?) [, t; O  o& S+ d8 S6 @
A:Essential nutrients 必需的营养物质
, b. G$ Q" `8 K" [; ?$ A' b$ Q0 o+ q/ [/ [  V" z( R5 P
35.The process by which a liquid fat is made solid is called:
  e; H" F8 l6 Z1 T液体脂肪做成固体这个过程叫什么0 }3 h! l# B5 m" b: i4 y$ N
A:Hydrogenation  氢化
2 G: k# N2 P! y2 N5 ]
  P: l5 x- \/ K* U' A) H36.Which of the following is not an example of a fat substitute?
$ |  X* m9 @8 J" \" L下列哪项不是脂肪替代品的一个例子
9 U( T3 B& E7 S1 y- nA:Acesulfame K  安赛蜜K表
6 K9 u+ h6 S2 _+ S
6 V4 m( x7 U: w37.Health Canada requires that a product labelled "fat free" contain:/ n2 X; A5 h" n
加拿大卫生部要求的产品标有“不含脂肪“包括:( d! c1 B: i! i2 }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, F" @8 G5 L4 o) e8 E

" C5 \2 J4 V. N! Q38.Which of the following is not a problem associated with converting recipes?
$ b& h0 B; z) w下列哪项是不相关联的转换配方问题?4 n5 g1 c% G6 u/ n
A:Unit cost 单位成本
+ X4 U$ Y# e; N
' \& B, J# }% K: ?" ?: A39.The condition or cost of an item as it is purchased from the supplier is called:, A; h* A0 w1 C  y$ ?
从供应商采购的物品的品质或成本叫什么4 C: d) ?  {4 Y- E
A:As-purchased cost 购买的费用
- s7 p' a# r. J1 Q
* W* v' R& f, N3 t1 d4 w' L  Z+ ~40.The amount of stock necessary to cover operating needs between deliveries is known as:) ^: u7 Z1 L7 K. M* z8 \" k
在新货到来之前用于日常所求的必要库存量叫什么) X* I5 c% f9 n8 N% u
A:Parstock 基本日常最低库存
! T  f5 v4 `( ]+ w& |+ Z# s: o  S0 Z. \
41.Which of the following abbreviations is used to describe the proper rotation of stock?
. N: D4 M) k' i' |5 [1 U下面那个缩写是用来表明正常库存流程?
2 Y( T. F4 e' }A:FIFO=FIRST IN FIRST OUT 先进先出
3 E, W; e9 R: Q$ W+ Z8 N# t, U/ P8 d/ c( w3 P  \; L
42.Which of the following knives is used to turn vegetables?4 h5 O" r, [) v6 \' O
下面的那把刀是用来打开蔬菜吗?
4 F# k( x' ]0 q& q) }4 R/ kA:Bird's beak knife   鸟嘴刀+ q# d, e1 m( `- z! `6 Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 y, E0 A  N  T! T" ^! X+ u* ]# d) B
  [% a  N5 l' K( d5 j3 K% g
43.What is an instant-read thermometer best used for?. ~/ [: ^5 d5 [; i* n- y. A0 @
即时读温度计最好用于那方面?
4 X. a6 |" V1 W" {A:Checking the internal temperature of a roast 检查被考物品的内部温度. s6 a! `; f. V" a5 v, K

6 ]% A2 W  @$ {# f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 c- ^' l( q+ Y; y: G下列哪些金属材料受热均匀,通常用在铁板而且非常重
: E% ~+ ]" z8 xA:Cast iron 铸铁0 \( I" Q8 L* Y6 X. Q7 X6 l
2 ]  M  C5 k, Y+ V* r$ m
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  I0 u2 b8 i- i2 i2 l3 B3 F
哪件装备下面有一个可移动的碗和一个S形叶片?
' f8 a! [& e3 f1 J, PA:Food processor 食品加工机
6 X  e* K! @, g  Ghttp://www.google.com.hk/search? ... iw=1263&bih=572, m+ g! ]* v2 M: e/ D
& u: l; U% O& H& y' p% ?7 d
46.Which of the following is not a rule for knife safety?
$ K4 `  E. u% v+ C1 ?4 r0 c下列哪项不是用刀的安全规则?" e( ^% K1 n* y7 l' P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% X* {+ i' P8 v# h) @/ @7 Y
- P0 L* {1 l% u! @% X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' `7 ^/ q5 j9 v6 M; x9 S3 {6 l9 s8 m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 F& M* M3 b$ D
A:RondellES 8 p$ v* f( F% i6 }# F9 D) N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* }7 u) C6 B: l- z8 E  ?0 v+ n( Y' p( t( o7 m: U2 W; @- u, X% h
48.Which of the following is a diced cut used to garnish soups?
( k" }8 A; x, @+ U下列哪项是切成小方块用于汤的装饰?
' r; o8 V# q9 Z) J3 xA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 t$ }# I. p8 X7 q5 \! f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 d/ ]/ A) g, m, Y' }
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  q+ g& P# l# P4 s% H1 ^+ x9 L/ IA:Gaufrette
7 W  u1 y. v( u2 P  F3 L+ Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 K6 n  I/ {$ O1 s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  i* {* H+ N9 H$ s8 X2 c1 ^9 N- f% K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 P8 n7 y  Y. U6 t3 k
" ~& f2 ^3 |$ ~
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# h- u- o6 b) E' h& i9 A+ m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)
& T+ ?( f2 R- P" d, g# bA:Cilantro 胡荽叶 香菜% ]5 V0 x( ?, H, P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 Z5 Z0 P' X6 n5 y2 q: y& t6 p; P; D
60.Allspice is made from:9 C0 ~2 i+ F) ^6 @
多香果,  多香果香料是什么
( f/ q" w( h3 F0 \. d4 S9 o( p( k7 phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. Q+ |4 D6 Z# E2 z0 S- |2 R
A:A dried berry 干浆果. t: R' Y5 n- g0 v, `5 f7 q
, ?* @5 ?0 o8 }: n3 T
61.Which of the following are used to make a sachet d'épices?. b  a3 w5 V5 u% V# @
下列哪些是用来做香包德épices?' R9 m9 Z/ D8 E" u9 A
http://www.sachetcatering.com/1 @5 j) Z# s% v6 P6 Q+ B' D0 i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 d; b3 y; R- d8 C9 i* _% B
3 I5 E2 c* H% T/ a1 V62.Which of the following condiments are not soy based?. q7 p$ m6 U2 E3 V1 m) g
下列哪项不是酱油调味品的?% H8 c( K+ B( A4 R
A:Wasabi 日本辣根
6 n+ p/ i  |7 r& o8 T$ T1 v" @* s
' z0 e! D  k- g" ^8 s: K" G1 k7 T; e7 ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ S0 I/ c2 q% M  Q* K2 c  K3 c
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:
4 I% k* q% S8 y1 YA:Pasteurization  巴氏杀菌1 p) G; W, {- |$ O- S' C, `
. q" ?$ [5 w- W8 O
64.Which of the following steps is not the correct procedure for whipping egg whites?  t1 N0 B* Q% _
下列哪个步骤是不是正确的蛋清搅打程序?
; O) d5 i7 O! n2 p, CA:Allow to rest before use. 允许休息后方可使用。
& {5 N0 Z( U0 `; m. f
- _3 Y& S1 X, \  ?65.The weight of a large egg is between:一个大鸡蛋重量介于:0 j6 `. m% k) N. M7 H
A:56g and 63g 56克和63克
% X! j% C5 R& K; @& c9 v5 `9 I' O3 M3 s
66.Evaporated milk is a concentrated milk that is produced by removing
# F, s& h  _7 l+ l2 r' c4 ^炼乳是一种浓缩牛奶 是去除什么做的
! j& i& K! `7 M# ^/ tA:60% of the water 60%的水
; t1 l' o+ z* t) \" S' E
1 [( A7 W3 b0 k8 N67.A method of cooking that transfers heat through a liquid or gas is:' i& w4 Z1 x. ?% r0 B
一种烹饪方法,通过转移液体或气体是:( l0 g/ l: \/ i' ?" b: L
A:Convection 对流
& q6 O! U7 d( [! S3 a9 b! p8 R; m
68.The cooking of starches is known as  烹调的淀粉被称为/ ]0 O- }% Q; `- }2 _6 \
A:Gelatinization 糊化
! t; Z& A" ^* w, v7 e  l0 W8 b$ b$ b# {$ N; {7 F3 K- f6 n
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; |" P. i3 w  J5 S. T1 o' p# p
A:Braising 烤" A$ ~/ F9 R$ \' _

! P# J+ T8 v/ ~9 X70.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:- p$ t; a0 y/ m. r
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: L  c/ Z! j! w! C% }8 o6 F2 C  d' c6 ?  e" q! ~! x
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
1 K$ f& N6 l1 }5 `1 LA:Fumet 原汁1 `2 N, l8 A( l5 a, \- _# V- |

4 n! x/ o3 H- w. Z% l72.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4 Y, Z6 p$ |& r* \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 R7 }( _4 U" }1 s0 I8 E
7 Q8 [- h3 m! D3 |2 t  }73.Which of the following is a principle not used in stock making?4 H+ U$ ~, _- `5 x# J
下列哪一项不是用于制造高汤(低汤)的原则?- D+ m) G& S0 y2 S" _* ~6 L+ M. s9 s
A:Start the stock in hot water.开始在热水中操作
3 x) p. F* Q  }& v/ g$ z2 P8 R1 F& j1 v0 M* R9 [
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
( z+ g  ~( `3 |- Q; `A:Remouillage 法语熬汤) @6 Q1 t6 V! m+ b/ c+ y& i
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-12-22 13:43 , Processed in 0.168445 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表