埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9760|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。5 ~( r, I( e" Y% L3 l( I
& T+ n4 g% R) w" q* _8 i; \( t
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。
! U: t* h. u" e6 e( m, d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
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- |$ _4 `& s# D, @) d2 @2 f& Q
1.Which of the following methods should be used to determine doneness in a New York steak?: X* Q7 W- h! ?7 _8 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)7 h- m7 E$ ?  F" O) S) b& w
A: pressure touch. 压力触摸& I3 o3 D+ x! G  n4 ^) ?" z7 w7 q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  R7 f0 K; o+ H/ p& h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$ R. b% R' t$ R9 v: {6 U
A: acid  食用酸
. c: m5 u. b  t) @$ N3.Vegetables are major sources of which of the following nutrients?. c2 a- {/ R3 f5 t
蔬菜中包含的主要营养有哪些
8 n$ p% b( T3 {' B$ ~2 qA:vitamins and minerals. 维生素和矿物质。
( K" O- A, Z& Q( \8 U4.Cauliflower is commonly served with
! {3 {6 A/ ]( c  {花椰菜(菜花)最常见和那种酱汁搭配
0 ~1 j3 Z1 H5 mA:Mornay sauce. 奶油蛋黄沙司6 w6 ]& S; O- h
5.Which combinations of products are found in pie dough?
8 |" F. d0 @! u$ L" {, L  z" ~# b下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ N) w7 y, K/ W% r) \% p
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: m$ t6 R9 {; M6The French term for mussels is 法国语青口(海红)叫什么
0 ^" }7 S0 y: O9 |A:moules.法语青口,海红5 `: X# v6 D3 U* L% e; N. P
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 u. ~$ J% L9 M
A:faintly fishy. 稍微有点似鱼味
2 D. G1 s& X, ~7 k0 o# H7 i8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ f$ p- z4 `( F5 A6 |! OA:2 days. 2天* ~% v" ^! n2 {* D
9.What are the principle ingredients in ratatouille?
# `* u* E: h" p8 n! }0 P) b炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- l0 ]0 Q$ h. O$ ?( ~A:Zucchini, eggplant, green peppers, onions and tomatoes
. T, j: ~) d( P4 A. O' J1 D5 E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 B6 C. I' l$ ~% ]10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?: [# l4 b% O) |4 A: u
A:cook food in quantities that will be used up within 20 to 30 minutes.
- d7 Y: c' o2 Y9 {* I大批量烹煮食物要在20到30分钟内8 ~0 i: v/ T/ k/ H: w  N8 G6 _
11.What person has the authority to issue a Health Permit?7 R6 B) Y+ F7 F3 G9 _5 C7 U: L- o
谁有资格颁发健康证(卫生证)。
0 I& a$ L+ C5 }0 F3 J: T" YA:Medical Health Officer.0 {7 l: y. {4 V2 y7 U/ e
医疗卫生官员。$ V$ ]& C/ {3 Y+ Q0 s# w* M( y
12.For what period of time is the health permit valid?4 r" }$ `# `) b! v, J/ w' o* o" G
健康证的有效时间是多久?
+ x$ c2 U/ {, s) KA:12 months.12个月
+ h, T1 O+ l8 y9 |0 e% B# X13.In the area where food and drink is prepared, the ventilation system must be able to change the air' m" N* ~- T$ j8 K  p
在食物和饮料准备区,通风系统换气的标准时什么8 b2 ~& j9 D* s4 e, m+ ~8 f
A:08 times each hour. 每小时8次
2 n2 H# C8 o: t: X/ E14。The minimum temperature for manual dishwashing in the wash sink is
+ L, p/ I" O8 l0 z# `9 B手工洗碗,洗碗池的水温最低多少度?7 p: a, P. M5 l+ U6 L
A:110 degrees F (43 degrees C). 43度2 z# t$ k& I0 s+ _$ t# {- C( ]
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- I! Y" k% K9 ~+ D
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 s* a7 N; B! C/ |8 [; `; W
A:180 degrees F (82 degrees C).  82度5 `5 G, o1 U4 |) o4 g
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 |/ P# I# Q+ g8 X4 m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 g; H* s+ N5 kA:en papillote.  法语自己理解
* B7 d& x7 _, E17。Wing or Club is considered a. x3 y& D' _2 [
翼和CLUB 被看做是一种...
+ Y- G: Z# K8 v4 t7 k( D; c2 _A:Bone- In Cut     带骨切$ \5 P. v5 Z# V% p2 W: w& F5 s
18。New York is considered a   纽约牛扒被看做是一种- F/ g4 E9 q+ b$ N8 R% T
A:Boneless Cut     无骨切/ y5 `+ p6 f+ b7 c% C2 k0 Q1 U
19.In general, a court bouillon for freshwater fish will contain
* i+ O' ?+ `: ^: i. [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* d* l. a+ p# v: K! H6 J
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 s5 z6 U; f% u3 k2 H* H  P
和做海水鱼同样数量的调味料和香料
6 Z0 t' @3 C5 x* H2 J$ k20.Anise is very similar in flavor and appearance to
! d' s9 p0 q! _5 X八角和下面的那种原料有相同的味道. w  b- p* R  p: M, u
A:fennel  茴香
$ m! Y5 l% \# a: S. R% S21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) _  a6 D% i7 _4 i! L下面那种原料更像大葱且有平面的叶子8 _2 B$ |9 N# _
A LEEKS  似蒜葱 (这边人叫京葱)) ^8 C! O# a- l# }1 s) Z) K4 ]! B* v
22.Which of the following cutting shapes refers to a small dice* @  X3 V; b! R7 d
下面那种刀切形状指的是很小的粒(末)$ U9 {1 o6 Q3 t8 B  @2 G% v7 i# m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% G6 O5 @; C+ \% F  j23.Oil is added to the water for boiling pasta in order to1 j7 K9 A0 q, U2 ^
向煮沸的pasta (意大利空心粉 )中加油是为了3 B" [# g9 ]- }! o) Z
A:prevent the pasta from sticking and to minimize foaming action.7 D1 s3 r; Z8 _
防止面条黏合并降低发泡。
+ y& _7 A* m1 e. g24.Which pasta dish features pine nuts and basil?+ J( y% K: e: G4 j/ n# {
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- w, d- q) A3 g/ n9 O2 X7 c
A:Pesto.一种绿色的意大利面酱
/ |" m( y1 q% D. }( Fhttp://www.tianya.cn/techforum/content/96/563836.shtml1 C2 w5 @2 \% C0 j# F
) I- x+ H0 _# z+ t7 C1 [+ X5 M
25.Which of the following is a spring vegetable similar to spinach?2 `2 i; Y6 ~: y8 G
下列哪项是一个春天的蔬菜类似于菠菜?; ?6 O; H$ Z! G* c. z
A:Sorrel. 酢浆草。
# z- I* W: L) k6 Z! r+ C* \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: A, T6 ]/ ~& C
哪位厨师最早带来高水准浮夸的美食/ O. O4 T$ G; X- o& {! y% z
AAntonin Carême 人名 安东尼·卡罗美
* I* |" E' @; W, w0 E& b) u+ L  |5 O* K# n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( r3 |* B$ z3 P2 C$ M7 ~' R: @
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 i6 F  ]' j( B- [# P
A:Cast-iron stoves         壁炉
) }- p3 v) X% x2 x5 chttp://www.usstove.com/products.php?id=6
( x! t: z0 x% }" B
9 p* a2 S" F2 y' G$ O" g28.The French term used to describe the roundsman, or swing cook, is:
% _8 O! E$ G% A. s& g9 `法国术语,用来描述roundsman,或摇摆厨师是:( y" E* O# A  x4 O2 T2 v, W* D
A:Tournant   图尔南+ J! T7 x! l: n
/ c6 T0 M2 y. |7 Y. A" o
29.Another term for the wine steward is:; x: x9 \- P( i
葡萄酒侍酒师的另一个术语是:
" P. @7 N1 s+ W5 aA: Sommelier 侍酒师1 k5 W# q8 U% |& t, O4 ?  G

2 |+ v6 o, C( }/ D0 y30.Molds, yeasts and fungi are examples of a:
9 y8 J( `# E. h: s; o  a4 G霉菌,酵母菌和真菌是一个神马例子* m. u. u( c& l1 ^" K4 e
A:Biological hazard 生物危害
4 n+ K( O  [8 Y
. [$ k( _" j0 o/ q9 O4 J/ a  g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' g; L" ]! \; s- F& y
根据加拿大食品检验局,食品的危险温度区在多少之间:  f% r/ z9 M( w
A:40° and 140°F (4–60°C)     4-60度$ h9 M% _: \6 J* X+ W5 ?

7 p/ Z  }9 \2 k# }& y32.All bacteria need the following for survival:- _* n9 V& q! i' r- }; q/ A" t- I
所有细菌生存需要以下哪些内容:
+ q- h) d9 Z& JA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, F% a+ q& w3 E+ F6 R9 C" l) U% |( K6 B
33.Which of the following correctly represent critical control points in a HACCP system?
3 r  |1 P& }4 N5 _5 c8 b9 x以下哪项正确表示了HACCP体系的关键控制点?, L' r9 v, \; \) e+ i$ a+ N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % ^4 M  a# Q1 z1 v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 p( ^/ s- P2 D0 x. s7 v- {$ E7 o9 K8 g% ~5 X6 {4 ?7 ?
34.Which of the following is not an example of a carbohydrate?
3 k7 w6 P. {" h, `; c下列哪一个不是碳水化合物的例子?$ C9 y( h; S' i3 V5 ]9 ]
A:Essential nutrients 必需的营养物质
2 \6 j8 v) f: n3 \  \' k
, B. a& A0 J( z% o5 _# h35.The process by which a liquid fat is made solid is called:3 x; _6 I5 G- I( i" N) c
液体脂肪做成固体这个过程叫什么
' k: b6 O8 q# P% SA:Hydrogenation  氢化
" S9 C. ~! S" t  G: X7 w- O8 Z' D2 o; r; m% m; _. v
36.Which of the following is not an example of a fat substitute?
: C- L6 s6 `  M下列哪项不是脂肪替代品的一个例子
# d" a# I9 I. F6 E4 o$ s7 ^! \A:Acesulfame K  安赛蜜K表
1 c  t/ s6 W1 J& t+ i) m, ]2 `2 ]. w1 I, X& P" x6 |( F8 l) j, s/ _
37.Health Canada requires that a product labelled "fat free" contain:
3 \  c2 r4 p) \9 [' o. m9 f加拿大卫生部要求的产品标有“不含脂肪“包括:
( ~! P1 N. G% y! x# ~0 rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' L8 l1 U  H1 k: _  A: C- w

* ]- R0 p/ a* E38.Which of the following is not a problem associated with converting recipes?! R5 q& c& b$ D
下列哪项是不相关联的转换配方问题?) X( S- A1 @, Z  |" p! @
A:Unit cost 单位成本8 T, h4 R* d, _4 f; F  H4 d& T' m

9 M* `  b5 w) O% m# C6 H39.The condition or cost of an item as it is purchased from the supplier is called:+ i- t# p+ u; T0 A0 v$ u; l) Q
从供应商采购的物品的品质或成本叫什么2 w7 R# r0 g2 D8 [) H- A
A:As-purchased cost 购买的费用0 W! Y! {2 h2 `- g+ X! p, h: Y
2 d! _- K5 A$ ~% R
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 _/ B9 {$ t: O& k& \
在新货到来之前用于日常所求的必要库存量叫什么
+ |5 ?  T& |; s8 ZA:Parstock 基本日常最低库存+ ]7 E  u4 G3 f4 B# e5 H0 p
4 p2 `  A. O: P  Y
41.Which of the following abbreviations is used to describe the proper rotation of stock?) }) x* B% e7 F" S
下面那个缩写是用来表明正常库存流程?0 K+ ]& ^; A# S# c  Q( G9 g( p
A:FIFO=FIRST IN FIRST OUT 先进先出
6 B7 I; p1 P5 E( ~
8 ]# R1 w) z- X& @, B; z  R42.Which of the following knives is used to turn vegetables?6 L1 G) I6 z  D. r: o- n
下面的那把刀是用来打开蔬菜吗?
5 Q5 R" _: q6 p4 B' j3 CA:Bird's beak knife   鸟嘴刀
+ {; s) E' U1 C; ~) Q- }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 U3 h/ |0 A; t3 d& A, y3 a7 {
" W7 z- L2 n9 r2 n3 z; v. ], h
43.What is an instant-read thermometer best used for?9 u. r1 R# a% ?5 _/ M3 ]! x
即时读温度计最好用于那方面?4 ^* x4 l2 n2 e3 j
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ Y  \! @9 r1 ?3 Y( p
( }3 A0 w& J$ b5 _
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% {+ j( {, ~5 Z- z: u0 ~2 y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 ~+ d( N) k# ^1 h: n# r. NA:Cast iron 铸铁
; G* z  j, J3 G" E+ |& a  B2 n5 O: s( ^0 H! W
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* f1 f+ ~0 [9 Z
哪件装备下面有一个可移动的碗和一个S形叶片?
1 a7 V; O) E) ?/ Y$ C, N' u; jA:Food processor 食品加工机8 t) l: g, G) Y
http://www.google.com.hk/search? ... iw=1263&bih=572
+ G0 O$ }. h% X) ~0 B& j5 T7 X# T' k& y$ G$ b# R
46.Which of the following is not a rule for knife safety?
" ?2 E. U. \3 z# D9 Z4 E: ]下列哪项不是用刀的安全规则?  m# f5 ]+ `* j! e. |9 Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; G+ p2 O( S7 D! X, ?) p6 [3 ?
; U; R  E! @# ^1 z! `/ B, t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- j( z" T. B* z# n9 t6 e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# Z6 x3 h# h$ X( G  D1 u- v
A:RondellES
4 u4 r% }$ F: v/ Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% u* L1 r" r2 P& F" P  ]2 [
4 c0 J! L6 `7 m! O1 j. @48.Which of the following is a diced cut used to garnish soups?* D: l: J" d0 \7 U5 l7 v
下列哪项是切成小方块用于汤的装饰?% F7 b/ Q' e2 I- v. [
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 l1 A7 s! Y* X! |* r6 d5 S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: R* m0 Y% c; y( c+ U
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!!——+ z$ s+ g0 S3 w% u$ i" g1 {7 g
A:Gaufrette
- h: \7 V( ^6 `7 u9 c+ }1 t6 jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 G  g% C5 `. W4 D% E- s6 F% o) ?0 L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) ]5 x4 U5 v. H& H* L8 M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* b, m+ F2 j0 e" K: ]" S4 I% G

. D! @! ~+ z5 S  ~8 Q" x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* W# G1 i- G# f, [1 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): V' @7 U, R8 a2 T1 b. s
A:Cilantro 胡荽叶 香菜: i. n5 }+ h  r1 S9 l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 N( `) L2 i: D1 `7 t/ c

1 N* x4 k0 K3 p: M2 n+ a) D60.Allspice is made from:( N* D2 R9 a; A3 L
多香果,  多香果香料是什么
% j) _5 n1 F4 P/ {7 ^+ ?8 Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: O+ P( m' E2 [* w& q) B
A:A dried berry 干浆果
7 s- f( n+ f0 p) c: l$ C% T; k% E9 P6 d$ [2 X9 T0 l
61.Which of the following are used to make a sachet d'épices?
) P: H6 ]7 _, w下列哪些是用来做香包德épices?! q$ o" f) A% n
http://www.sachetcatering.com/& j/ l7 s! W$ a" [6 [) k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 Y' y1 M$ v7 F1 H1 Z
" B* T: m! g- @$ D' L  X
62.Which of the following condiments are not soy based?  L+ z1 G4 l3 _3 W2 |1 n- o
下列哪项不是酱油调味品的?4 m3 n; u9 A2 R, [/ I& I
A:Wasabi 日本辣根/ B$ ]$ Y; ^5 E

* _  R6 q  o! e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. g3 C4 ?) r, _* 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:
2 Q; O, J0 c0 T7 {2 uA:Pasteurization  巴氏杀菌
  B5 G; V* g0 F; U  c4 b) J( N0 M  m5 O+ i
64.Which of the following steps is not the correct procedure for whipping egg whites?
) |/ Q8 D) m/ e下列哪个步骤是不是正确的蛋清搅打程序?
9 d* ?3 t1 n. V) j; f1 K/ fA:Allow to rest before use. 允许休息后方可使用。
, ~! _" u5 ~# V* m+ i) I: H) u( c0 q, a# H& S# f) P$ B& l
65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 Q" e4 W3 e* W% @5 Q: e% @! lA:56g and 63g 56克和63克  O# B, a' R. b* A( P1 u

' }/ g4 m( v  h66.Evaporated milk is a concentrated milk that is produced by removing- z: z8 N9 q( H  o6 Y6 i
炼乳是一种浓缩牛奶 是去除什么做的+ J6 W% A; x- P  q  K
A:60% of the water 60%的水. @1 L5 b: F! ?! T

* e: G8 T7 r& b; B3 k0 C  l, z67.A method of cooking that transfers heat through a liquid or gas is:
+ v7 d' q( W3 v- c  ~$ P一种烹饪方法,通过转移液体或气体是:' b4 s! g' X6 M
A:Convection 对流* j, Q. H0 Y  W* |. ]- b

" m4 J( x% ]4 e% i- x) `+ Q68.The cooking of starches is known as  烹调的淀粉被称为- V& B& u# z! p2 T( j
A:Gelatinization 糊化
5 b( y2 A- y5 v  b- _
4 d- D' \& o, Y/ Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 h( I8 [- {/ ^; ?; J) F- RA:Braising 烤, T4 c7 ?! P; N; P

% i# E2 c* L  k3 n! [* ]# |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:
8 ]. ~$ w2 m, D& O! y1 _, SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. `: n% F6 B7 b( K  n' i' p) g6 Y- ?0 o  v
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* n. F. N& V  P' Z$ \3 b/ Q3 r) ~7 x
A:Fumet 原汁+ g' [, O5 q; D' _9 Q. y
0 o2 x0 n% `5 D2 W# ~
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
; a& n  |" d4 sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 [# h' s: p1 ^" A, b) w! Y3 L  ]- _/ Q' \# O$ f- S( p
73.Which of the following is a principle not used in stock making?" S$ i9 s9 Z4 t& `* f+ J% {+ o
下列哪一项不是用于制造高汤(低汤)的原则?
$ `* r$ v7 n9 C& sA:Start the stock in hot water.开始在热水中操作; N! _1 _; d$ D% X

5 O4 r  A, T+ m/ h- C5 U$ ]4 x' ]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1 G$ Y" m& q1 k, z
A:Remouillage 法语熬汤
& J( C; F* W) w1 _5 d: L8 }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, 2026-5-3 11:29 , Processed in 0.105822 second(s), 16 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