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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% o3 z& i7 M# V* `5 B: K
1 N/ I5 R* V% L- M% D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。# M9 S, }$ s" d1 m
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
! `2 P- d) Y7 U: x4 D1.Which of the following methods should be used to determine doneness in a New York steak?
; q* _# |6 l; O: A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): v. w* w  j- p* [( ?% \
A: pressure touch. 压力触摸+ u7 d- ~! ~7 b8 B$ D, A
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& S  A# |$ J# G  E" }+ r
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
5 r) f7 a* V/ W+ q0 e# |; GA: acid  食用酸& s+ B  b3 c0 d& w
3.Vegetables are major sources of which of the following nutrients?% U- ]$ @' M3 p1 n% f
蔬菜中包含的主要营养有哪些# ~& p4 h3 I3 }9 _8 y
A:vitamins and minerals. 维生素和矿物质。
  I% v: W' D9 s6 M9 k+ s: s, e; B4.Cauliflower is commonly served with! U) S; t% C1 h8 @! H) H
花椰菜(菜花)最常见和那种酱汁搭配
$ b  ]3 g9 @2 k0 l) MA:Mornay sauce. 奶油蛋黄沙司
4 m3 X4 [. M6 F5.Which combinations of products are found in pie dough?
) J) d0 T" o9 M. h, g( C' |下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ l2 \. N% t! S% Y2 n
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 ]9 }- b6 d+ G7 z% O6The French term for mussels is 法国语青口(海红)叫什么
! J+ N# _- d, u# sA:moules.法语青口,海红2 I1 O, T9 ~5 [3 g1 t" s/ E
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 m* k/ O' [+ t- I0 pA:faintly fishy. 稍微有点似鱼味
2 Q( s/ E( `1 P4 Y  K7 ^( Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; C* [! N6 D; c1 z  U* I9 J2 z
A:2 days. 2天* L" t( N8 b; b2 x. ]" w: z1 }
9.What are the principle ingredients in ratatouille?
& h  J( C, ?0 u/ j2 b1 H' Q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 l: S% E/ ]- a1 f2 S! O$ |
A:Zucchini, eggplant, green peppers, onions and tomatoes1 t8 B, M9 c8 J8 ^
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 h. V# }/ h0 F# u+ e
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 z. N, ~* o. w0 f( q& B1 L
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 L6 r( x5 B2 ?# \7 O大批量烹煮食物要在20到30分钟内
9 O0 n. K. w, a8 k1 t11.What person has the authority to issue a Health Permit?
# u/ ]( A) ~0 n% R" Z' {8 d谁有资格颁发健康证(卫生证)。" t% r$ |; @9 d3 _# W; G7 M
A:Medical Health Officer.- E9 T# K: S# C( @5 i8 V6 u
医疗卫生官员。
, `7 @4 V/ E; @/ s; F( r7 S12.For what period of time is the health permit valid?
6 k8 z, W8 K. t$ y" O$ Y, r4 v健康证的有效时间是多久?
7 u% J" ^$ c" DA:12 months.12个月
$ c! O: }) ^3 l13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 A' I" ^3 J$ m* _) i8 {9 J3 l
在食物和饮料准备区,通风系统换气的标准时什么
# v% n5 W, y9 u4 E, r" q% O2 [3 lA:08 times each hour. 每小时8次
* K% K8 @# ^3 W1 ~* K14。The minimum temperature for manual dishwashing in the wash sink is
4 t9 a; V! N, I2 H( A1 @  v& w手工洗碗,洗碗池的水温最低多少度?( a; ^* e4 }7 r4 r9 C
A:110 degrees F (43 degrees C). 43度
! t. o% o$ H4 O1 H+ U; a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" v/ ^' `: m7 {4 ?! g+ B, G. ?用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ d3 H4 u0 b  K6 m" i
A:180 degrees F (82 degrees C).  82度: t# {* K) Y) r8 n7 T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
, }0 q4 n# S& m' g用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, U# T6 k9 |- v0 x# bA:en papillote.  法语自己理解3 z4 o$ J+ B, T5 U$ A) c( t
17。Wing or Club is considered a
- }# r7 b; x$ N) a0 Q翼和CLUB 被看做是一种...2 [" H$ a8 M) F
A:Bone- In Cut     带骨切, {1 F9 Q2 A  a' h' b
18。New York is considered a   纽约牛扒被看做是一种
9 C, B3 ]5 n8 u4 t" f/ BA:Boneless Cut     无骨切
4 T+ o" _% V) m7 c9 n5 E6 j; ?1 ]/ C19.In general, a court bouillon for freshwater fish will contain  O" ^  U5 j( s/ C0 H, W/ c/ 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
7 c* j/ b7 c# dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.  @2 x" T( Q7 e" f! _( Q* D7 K
和做海水鱼同样数量的调味料和香料7 l* |/ Z: w! B% a) A
20.Anise is very similar in flavor and appearance to, S; S9 T3 y/ d
八角和下面的那种原料有相同的味道
( @' X) W* |  y! W" yA:fennel  茴香3 s& G& g# G5 W9 a! }
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 R% U9 i* s: R% F* ~  n' c下面那种原料更像大葱且有平面的叶子, W9 h6 Z) X/ x, S7 _9 h$ w
A LEEKS  似蒜葱 (这边人叫京葱)+ e: X6 m3 R) e. }% H1 k
22.Which of the following cutting shapes refers to a small dice
( y+ @2 q$ @8 Z+ E5 k下面那种刀切形状指的是很小的粒(末)
- C4 z' w" {+ }* z. ~8 kA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 ~0 r# G; g* e; B1 f: Z) n# P5 E
23.Oil is added to the water for boiling pasta in order to2 p' e. q+ A: p+ t5 \% u5 K
向煮沸的pasta (意大利空心粉 )中加油是为了8 J. u$ K: S7 N9 V2 b
A:prevent the pasta from sticking and to minimize foaming action.! ~0 m2 q. B) E% D7 T3 u# K
防止面条黏合并降低发泡。4 p& z2 J9 p+ o6 Q
24.Which pasta dish features pine nuts and basil?! m1 _* P; ~4 g) V
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# N) {  Y  ~, IA:Pesto.一种绿色的意大利面酱
' t9 T8 y' Y1 d" g9 Whttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?, z! H( u- R9 g  g# Q$ c; Y
下列哪项是一个春天的蔬菜类似于菠菜?' }# v/ r( ?/ w4 u: i; M. r
A:Sorrel. 酢浆草。# x8 j% F  s1 W( H' x, q. p
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:# V# E" m9 A$ z# e. ~1 ~0 R7 {  ^
哪位厨师最早带来高水准浮夸的美食3 g: Z" Q- ~1 e  ?- X" h" B3 w! D' Z7 [
AAntonin Carême 人名 安东尼·卡罗美
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  e2 B2 C8 }* N2 S6 h; ?( ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( c5 ?+ @: e6 e, N# P1 y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 u( Z3 D/ Q7 q6 x0 VA:Cast-iron stoves         壁炉
# H' B& ^9 _- ^  o" V$ ~http://www.usstove.com/products.php?id=6$ O+ q9 W# {" A

# C0 |/ i/ }7 @1 }28.The French term used to describe the roundsman, or swing cook, is:
# M) e* X% q4 D法国术语,用来描述roundsman,或摇摆厨师是:7 ~; p4 e' h  O  v
A:Tournant   图尔南
, l2 @# v8 [! W3 Q9 D7 P( N
; M! S* |/ F* ]) E* V% K29.Another term for the wine steward is:. ?8 P# b- j. _$ t5 `; A
葡萄酒侍酒师的另一个术语是:' p2 u- f5 c1 M* R4 v
A: Sommelier 侍酒师
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7 N2 D2 o6 V& J+ i+ k30.Molds, yeasts and fungi are examples of a:5 G% e' d. L3 i2 W* v
霉菌,酵母菌和真菌是一个神马例子/ m5 A! o! o+ @3 A
A:Biological hazard 生物危害3 c9 Z$ c" r  }9 o8 ?

% `. B8 b' y, O# S. w5 h: o* q* T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ D( N6 K( y( i
根据加拿大食品检验局,食品的危险温度区在多少之间:, c" }$ T: o, E5 G3 p
A:40° and 140°F (4–60°C)     4-60度
9 t8 S8 `* k% x3 p1 T7 e( t. y5 y& {9 V( p2 A
32.All bacteria need the following for survival:
$ @" [7 F' e& o所有细菌生存需要以下哪些内容:
7 [! V, _% T( {3 A+ e3 Y) B& C( jA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 ^, j2 r; x5 I# x0 L! |# [9 q
# j/ y! ~1 I5 v
33.Which of the following correctly represent critical control points in a HACCP system?
  R; e; V' W& u: f3 d2 E以下哪项正确表示了HACCP体系的关键控制点?
9 G; ?) u! @( W7 aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) Q" _3 Y- C2 \( U/ X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, H6 q% `; Y% s) r! S: V% U
8 o6 z, O2 l; P3 m34.Which of the following is not an example of a carbohydrate?& m& P! Q: [! j# K) }4 j  [# o/ W
下列哪一个不是碳水化合物的例子?4 T% c% y4 Z" T' B$ _
A:Essential nutrients 必需的营养物质7 H: F# \# ^8 m2 H( N
1 S5 o- C6 w! D8 M+ ^! X1 h
35.The process by which a liquid fat is made solid is called:
8 d5 g& f. |6 w; A: Y/ n液体脂肪做成固体这个过程叫什么' H' G& \9 d/ G
A:Hydrogenation  氢化
8 v7 ]9 y4 {: t# m8 {" @$ h( a  y
) y# }2 k' h' {7 U36.Which of the following is not an example of a fat substitute?
. b- S3 x9 ], j! d下列哪项不是脂肪替代品的一个例子5 ^# ?  M! ?) ?; j9 f2 ?, W
A:Acesulfame K  安赛蜜K表
* Y6 r- _3 k; n# Y+ [' f9 ~+ d( H* m! D, @2 _7 S
37.Health Canada requires that a product labelled "fat free" contain:  _7 a8 J, r/ m% N5 b
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 b6 U( H7 A7 l( u$ K, {6 |, o5 u, ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" @' t+ [+ T" T, Y7 ?. Z' H' @6 z. ^! p$ d1 R; j- h
38.Which of the following is not a problem associated with converting recipes?) o8 O" ~8 P4 ]3 L( P* q
下列哪项是不相关联的转换配方问题?* j+ v9 w4 V2 k9 i/ d
A:Unit cost 单位成本
' Y: a! s, r: e! S% s1 i  N5 Y7 k6 h; i. D! m, z
39.The condition or cost of an item as it is purchased from the supplier is called:6 \0 e! m8 r7 V" O2 e! ~# l" U
从供应商采购的物品的品质或成本叫什么9 e3 P2 H- \7 v
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:5 K1 a! Q" R1 P# q0 y1 n7 l
在新货到来之前用于日常所求的必要库存量叫什么
* z* r/ W7 G9 oA:Parstock 基本日常最低库存
: R3 q- i: q# m( ?9 l' f2 O) j; ^6 N8 @
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 }3 u' u( s  d$ |下面那个缩写是用来表明正常库存流程?: l# m2 `$ s3 U# \3 f' Y0 |2 N% d1 n! q
A:FIFO=FIRST IN FIRST OUT 先进先出
! f0 A/ ]2 T: T0 l' Y  R  i- ^
  Y( z- ]+ R) E) M5 ]! I4 Z42.Which of the following knives is used to turn vegetables?2 H( |' L! J5 L$ Y4 m# P
下面的那把刀是用来打开蔬菜吗?- f- {. N9 U2 `, |$ i
A:Bird's beak knife   鸟嘴刀: ~1 j( P- Z6 f5 u' w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' \9 c4 u) x9 F: F+ L2 m( C  }
. r. }+ G% C1 b9 l6 |1 h- e) ^
43.What is an instant-read thermometer best used for?
  s) Y- p( ~( c5 ]( D即时读温度计最好用于那方面?1 e: ~( G9 i$ A1 S
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) h+ ?& f; W2 j( \
" G1 [9 A, D- B$ _/ b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 X- E. Z6 q! B
下列哪些金属材料受热均匀,通常用在铁板而且非常重! A! N" v! z, N6 k
A:Cast iron 铸铁- ^2 b" W; H+ w  R5 }
4 Z9 g5 ]* }! \" ?0 o5 H# a
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 k' W, J1 \4 R" |* h  H8 O哪件装备下面有一个可移动的碗和一个S形叶片?
: P( ]0 e& s' P! gA:Food processor 食品加工机9 G# _, t, s. K% F; V% o
http://www.google.com.hk/search? ... iw=1263&bih=572+ U! k3 w: e! b+ D+ R- s

% F% o! ?2 S% T% _46.Which of the following is not a rule for knife safety?
5 a/ O  `4 x3 w+ i, u+ T* R. l# K8 p下列哪项不是用刀的安全规则?# ^1 V) w6 e* A% H8 T' ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: ?2 P/ N' p# p. S

' N' O; C3 ~) E8 e% O, }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# g8 p- n( @0 n. u# E' f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! o/ t% P& t4 c" r# \
A:RondellES
2 ]9 `3 m4 J  uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; X" g7 r5 I# ^( w

+ }/ B" S0 y+ s0 Z48.Which of the following is a diced cut used to garnish soups?
2 o* l; ?9 J  ^* e- L9 [# I下列哪项是切成小方块用于汤的装饰?
" N+ l8 z+ `( c% L# [A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) Q0 I) Z  ?: G% b# Q0 I: \5 D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ A, H8 {( [, W% ^! X6 u/ r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!!——
, E* _8 H5 W4 @' M. W5 EA:Gaufrette ' Y' P% b" A% `; `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 o* O$ v% c& F/ L6 Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% @# i1 E( t7 o% J1 b& U% o! K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) H2 P) v; T5 F
2 ]( L- V; x! l2 a( Q- h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, v% b" X2 F$ M4 X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)
9 Q4 u: o6 n- e5 U! w  n7 {$ qA:Cilantro 胡荽叶 香菜5 G1 D  [, `5 Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' o: l3 u5 z+ K
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60.Allspice is made from:0 z) {) A6 q0 E5 s$ V. U8 Q& Z
多香果,  多香果香料是什么
2 z- j6 G" F# o4 k% k) d# Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 W5 g4 b* f4 r9 c2 N; J/ W* x6 DA:A dried berry 干浆果9 z% I' E. i# a& e
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61.Which of the following are used to make a sachet d'épices?
7 u0 \4 A$ ?3 H) ~2 h下列哪些是用来做香包德épices?0 B3 m+ R- t3 U, f
http://www.sachetcatering.com/
6 Q. w0 G4 g8 e; G/ vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( n& R  P( ]/ c! m! ]  A1 ^
; T* S8 S5 ]8 _0 G6 k62.Which of the following condiments are not soy based?3 Q0 [: ?$ B& {4 @0 R8 K3 o
下列哪项不是酱油调味品的?
2 P" y- Z/ m( i; Z7 q- _4 A; DA:Wasabi 日本辣根
2 T6 z5 x/ Q" {; q9 v
% C5 b  a3 F( J6 D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 H; Q5 g9 u; A( Y5 `
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 e  m4 Y/ f, N0 Y9 u. l4 g
A:Pasteurization  巴氏杀菌
* j# w+ T; Z" A# t) O9 `- L" Z
0 O* l$ }/ i. Y; F* M( M# g. x( _3 `64.Which of the following steps is not the correct procedure for whipping egg whites?4 U: q: @3 i  N) N9 p: p4 _
下列哪个步骤是不是正确的蛋清搅打程序?
6 ?' X: `0 o" V. P* |A:Allow to rest before use. 允许休息后方可使用。( k  v6 d2 m$ ~4 r; P8 |+ T1 }

' Z: C$ q% Q1 F) r# ]% `65.The weight of a large egg is between:一个大鸡蛋重量介于:* M% _5 M6 ?& C; D
A:56g and 63g 56克和63克" ^! I1 J2 _" r, k; S

9 Y  F  A( I3 l- v/ l: B66.Evaporated milk is a concentrated milk that is produced by removing1 k8 d+ U& I, d/ q
炼乳是一种浓缩牛奶 是去除什么做的
% b' [8 f/ h3 _A:60% of the water 60%的水9 x/ S* O! i1 e" L& O

$ ^' R" S; t; D3 L67.A method of cooking that transfers heat through a liquid or gas is:
: V: J, \) _7 N" k  R+ Y5 e一种烹饪方法,通过转移液体或气体是:
6 Q% v# }% |0 H: tA:Convection 对流5 F6 n. j- E! ^8 E# O" h, S, `
" A. D/ j" R- o
68.The cooking of starches is known as  烹调的淀粉被称为
$ w& Q8 ?- H' W- q' v7 H1 h; o! vA:Gelatinization 糊化$ w' ~, g  `6 }2 k' x& W( d  x

/ I: |& D$ U+ a: k2 r* M/ @, T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ x5 \: G3 l. }4 K3 o. Q
A:Braising 烤, p4 n& X. I5 X% U# K

7 v' P1 j& N+ l0 J" L70.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:
1 ?( b" Q. D. e0 T: P, fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* h5 k# ]7 L8 ^0 F( _& m/ J& @1 y) |' Z. a5 N  }
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
' o$ c5 m9 N: C; MA:Fumet 原汁( m- z: e" ~) V% A% P5 S

2 t/ B3 [+ g# _) u% s& v! q72.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
8 |- p4 e6 b/ ^' _$ m7 fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
* J; B3 q* K4 Q" M# C- V1 K
4 c3 `0 {; a4 N$ S! c73.Which of the following is a principle not used in stock making?% a# F) ^" {3 F
下列哪一项不是用于制造高汤(低汤)的原则?4 c3 P9 G" ?$ c1 Q3 @' u2 K: u+ R
A:Start the stock in hot water.开始在热水中操作- r, l( J) k; @2 @, v) x
1 U3 u# K2 I& j; G
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
& A2 L/ |4 [6 Y. x: [7 p" E5 lA:Remouillage 法语熬汤3 E& K4 D4 S( L5 [. L
http://www.haibao.cn/blog/post/176242.htm
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