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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。9 {, s' \  V% Q+ d- f

7 s  e9 H  T& {, M6 A$ j% h8 e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。* V% s3 U7 q0 E. ?
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
理袁律师事务所
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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
; @: m; u" q, i2 H6 _. r1.Which of the following methods should be used to determine doneness in a New York steak?
3 p  v1 J, m, r  S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)
# H" B  A- @" A- z% GA: pressure touch. 压力触摸
$ `2 g5 o' o- w9 I+ d2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# q) T: j  H2 Z5 c0 p
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 X, t5 w6 X9 \A: acid  食用酸
% f! Z4 n; I  s5 Q, W3.Vegetables are major sources of which of the following nutrients?! x/ y. x. q1 `/ R% d9 D
蔬菜中包含的主要营养有哪些
& R2 h- [% ?1 H5 \$ W! kA:vitamins and minerals. 维生素和矿物质。
. O' Z/ B) |! {4.Cauliflower is commonly served with6 H1 o& z# b. p7 ?: X) f% h
花椰菜(菜花)最常见和那种酱汁搭配
" X" f9 Z: X  ^+ L% R' I; TA:Mornay sauce. 奶油蛋黄沙司
# `6 B' |- D  V  A4 S' d0 W5.Which combinations of products are found in pie dough?
) x& t( P8 C) h$ Z3 X6 @5 L$ i% D下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 r4 O; @- N" b. y$ @A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# w* W! O7 p3 n) ], c0 [8 _: i
6The French term for mussels is 法国语青口(海红)叫什么
8 x" q0 e' u! W) QA:moules.法语青口,海红
9 }0 d' a& m4 e7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ y" |. w6 m& E! j8 M( J- SA:faintly fishy. 稍微有点似鱼味& u6 H' l# @  [: I) U5 A: f
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* ?& L5 D+ }4 d3 f5 L9 dA:2 days. 2天+ Z4 k* i! D5 F6 o
9.What are the principle ingredients in ratatouille?
0 V* X% Y4 ~! w炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" `; I. E5 q5 |9 M9 Y3 L- OA:Zucchini, eggplant, green peppers, onions and tomatoes9 s. a4 X1 v/ N6 k" t  n& @, q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). k# I9 Q& W- N# t2 u9 t
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) R8 A- T4 W" Z+ K6 n7 Z
A:cook food in quantities that will be used up within 20 to 30 minutes.
" w6 G; W8 e( i' f" }' y6 H大批量烹煮食物要在20到30分钟内
3 D" P4 Q5 w. c% U6 h11.What person has the authority to issue a Health Permit?
9 R" b& R! o8 j# U3 a3 [谁有资格颁发健康证(卫生证)。
) L1 J0 m( t6 ^A:Medical Health Officer.: T4 K4 t0 w4 r0 M. {
医疗卫生官员。
" f8 {8 e" I- r2 q4 i) |12.For what period of time is the health permit valid?
& T$ {7 f5 O* q3 O1 n健康证的有效时间是多久?. [5 R" z$ P2 L+ p" h( B
A:12 months.12个月& x8 \# [* I) [7 [  |4 y/ e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 K% @3 Y/ W& p+ z& }在食物和饮料准备区,通风系统换气的标准时什么9 h' K+ e/ f4 P- Y
A:08 times each hour. 每小时8次* K( ?5 J* x; I6 S$ a1 v) s" k
14。The minimum temperature for manual dishwashing in the wash sink is3 p) \6 n, C- h! s8 i# @6 W* v% g/ e2 u
手工洗碗,洗碗池的水温最低多少度?- c) d5 @5 W* I
A:110 degrees F (43 degrees C). 43度" [" h, R# f, f
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 `6 b, }0 |0 W3 B$ S# f
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. M1 D2 _, Q# U8 s  m
A:180 degrees F (82 degrees C).  82度& M  a& [, N( {1 M2 e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 }9 B* H# [8 K: c* m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ `: C3 m" X7 U, a6 b, F% |A:en papillote.  法语自己理解1 Q, f6 m# t+ w
17。Wing or Club is considered a$ y2 O, O; O8 V4 P
翼和CLUB 被看做是一种...
2 o5 f4 C; V0 m8 [: {2 qA:Bone- In Cut     带骨切/ W6 ~9 d0 A! W7 w
18。New York is considered a   纽约牛扒被看做是一种
/ C9 u9 g1 @+ ?0 ?- FA:Boneless Cut     无骨切
5 A$ L3 ?6 ^: ]8 x% M6 h3 f/ N# I19.In general, a court bouillon for freshwater fish will contain
. G2 V$ o4 B- i6 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2 W7 D  y5 p; o' H
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# c& U( Q- m; S和做海水鱼同样数量的调味料和香料+ v, {3 R9 X8 Q5 p+ {' E
20.Anise is very similar in flavor and appearance to
- G2 R' L4 k) h2 b& W; M. Y八角和下面的那种原料有相同的味道. T( x5 a& ?& b/ |* D
A:fennel  茴香. d4 `7 `0 ^" t' C: J
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 P  H- s5 d; g- H4 x
下面那种原料更像大葱且有平面的叶子
" i  u3 O2 q  DA LEEKS  似蒜葱 (这边人叫京葱)2 C( m1 o* e  e/ h4 N- T
22.Which of the following cutting shapes refers to a small dice9 n$ f/ h1 P% l. a
下面那种刀切形状指的是很小的粒(末)
* w, H; q1 q' D8 y2 Z# TA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 i( ]" D4 Z/ R1 x23.Oil is added to the water for boiling pasta in order to
5 D1 H' y8 V) ?! M1 J向煮沸的pasta (意大利空心粉 )中加油是为了/ W. v9 |) }' z1 }& q
A:prevent the pasta from sticking and to minimize foaming action.& r! v4 P; G5 t+ q- t
防止面条黏合并降低发泡。
8 @3 W: N3 d, Y) P( Y" ?6 t24.Which pasta dish features pine nuts and basil?
/ l* [5 t& i+ X5 l3 ~  r下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  h) N0 r9 V! K& WA:Pesto.一种绿色的意大利面酱 2 t  n2 U( V& S' S7 K
http://www.tianya.cn/techforum/content/96/563836.shtml
+ y3 B( s+ z- F% U3 [1 I% ]6 Y# }2 r5 {) I5 A  ]
25.Which of the following is a spring vegetable similar to spinach?
/ L* N) R8 i. F1 ?% K; H7 {下列哪项是一个春天的蔬菜类似于菠菜?
! s% O  u8 N# s. c0 }A:Sorrel. 酢浆草。
$ W- ~; c5 Q. _+ chttp://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:, [2 c/ s0 m6 o# A) y6 w( t( M
哪位厨师最早带来高水准浮夸的美食8 N* w8 D) }9 [4 P1 s* L# x
AAntonin Carême 人名 安东尼·卡罗美+ i/ Z% U3 `5 }9 L' y, B

9 c. e2 K, p/ j8 [7 J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( k+ g+ k, b9 N% [5 L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; p8 L, H% q7 A2 I! V" W8 oA:Cast-iron stoves         壁炉
* o2 ^: R6 H  m' R! Rhttp://www.usstove.com/products.php?id=6
5 v3 U, C" h* v5 d. Q/ V1 c0 Q; P: _% }# ?4 b) r
28.The French term used to describe the roundsman, or swing cook, is:7 v( X7 V# h$ ~- {7 |+ q: Z. b* k
法国术语,用来描述roundsman,或摇摆厨师是:
2 b( Q2 v: i! C1 a1 [A:Tournant   图尔南+ A% X+ [0 n! B) z
! x; `) n. z0 Y$ r
29.Another term for the wine steward is:; a# O/ s1 m9 h" z2 Q$ l7 C
葡萄酒侍酒师的另一个术语是:
6 k3 ~! q) K: ]+ c- }) x' jA: Sommelier 侍酒师
, m" H$ }$ U- F9 j! j" D4 P1 M+ K1 y( d+ ?; _( q" m  j8 M
30.Molds, yeasts and fungi are examples of a:
" a' M0 B0 i: ~3 S6 L: J霉菌,酵母菌和真菌是一个神马例子1 j$ H: z( `( {$ B3 y% W
A:Biological hazard 生物危害3 }: b9 [! t, ~+ i0 {& o) A

% [) A! D* H" H; L, {- `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- Y5 t' W! y4 c0 C根据加拿大食品检验局,食品的危险温度区在多少之间:
/ y$ L9 j% Q# QA:40° and 140°F (4–60°C)     4-60度
2 M7 h3 N' _* V3 v" m  S+ g" v9 T- \' V" t. a' |
32.All bacteria need the following for survival:
& g, y9 M8 H  a% N7 j) }2 }所有细菌生存需要以下哪些内容:9 h2 K8 ]+ @" H+ ?# H
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 a  B8 P* }7 _; L0 z4 N4 N
7 x: X+ N3 T. J33.Which of the following correctly represent critical control points in a HACCP system?6 f5 f3 [) @) {6 S, b; T
以下哪项正确表示了HACCP体系的关键控制点?
# I4 p  f: k. z: m- UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 n( o7 U& T/ n* y) r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 A: H1 t# @; z% A  [
" {4 F( ^7 B4 q( a* N34.Which of the following is not an example of a carbohydrate?+ g5 i, S* v( C( f
下列哪一个不是碳水化合物的例子?. v& H7 g8 v. Y2 k1 |# v( q, L
A:Essential nutrients 必需的营养物质" @* Z4 t3 ~; i- V  l4 Y
' p& Z9 S- W9 q6 Q" u
35.The process by which a liquid fat is made solid is called:
& }; D, I* @9 b液体脂肪做成固体这个过程叫什么0 @8 k  ]4 r& f5 ]. V! K0 _
A:Hydrogenation  氢化7 I' W. M' |& \; t( F

* ~- s" }9 Q% Q36.Which of the following is not an example of a fat substitute?1 ^- r/ h5 E. t, Q$ I
下列哪项不是脂肪替代品的一个例子
, Q2 S$ R) Y: q7 M( O0 M1 c; cA:Acesulfame K  安赛蜜K表
# g. _' t) z  q; \; _( T. M! R% x) v/ _+ f5 N, `6 w, P$ m
37.Health Canada requires that a product labelled "fat free" contain:6 D& m* i( P6 `& q3 ]3 @
加拿大卫生部要求的产品标有“不含脂肪“包括:
( T) N" s* h4 n+ I' wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" u1 w% ^$ b% d3 G8 @+ G- l
7 x) f0 ?1 T  a* t38.Which of the following is not a problem associated with converting recipes?
% W) l4 b( F) T# ~) N) D3 o% [; E下列哪项是不相关联的转换配方问题?
7 {8 T+ A. v4 s6 D3 aA:Unit cost 单位成本
& H9 g% j: g) H/ X& A& V4 Q, @" q4 ?5 J6 W
39.The condition or cost of an item as it is purchased from the supplier is called:3 W1 Z7 M# m# X4 J* r
从供应商采购的物品的品质或成本叫什么
& P6 V7 }4 f/ R6 o  mA:As-purchased cost 购买的费用
3 w) o4 @/ j6 \) ~0 \
$ g" q2 C- E% ]2 Z40.The amount of stock necessary to cover operating needs between deliveries is known as:9 U$ e( j! ], Q9 ?6 f
在新货到来之前用于日常所求的必要库存量叫什么, B7 L9 p$ P, ?6 G( f
A:Parstock 基本日常最低库存
/ U& @0 u. @+ u1 K' h* b+ Z2 Z# s+ o: d' y+ q9 E
41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 \* e4 B& {: l) {4 s下面那个缩写是用来表明正常库存流程?2 H! B$ C- s) v- N) }, Q
A:FIFO=FIRST IN FIRST OUT 先进先出3 ]7 x! s/ k% G
+ p& G, c6 \, j/ i  j/ W+ N
42.Which of the following knives is used to turn vegetables?
, {8 _0 ~* C+ r$ M下面的那把刀是用来打开蔬菜吗?2 Z* M, ?- }2 g6 P7 I9 _6 B
A:Bird's beak knife   鸟嘴刀. r, W3 m9 D! V& B$ u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: ~( l0 l7 u$ N/ H
$ J8 h3 x$ q; P; V: A( ]; }43.What is an instant-read thermometer best used for?& z7 J6 X. {! L8 R: v+ a
即时读温度计最好用于那方面?
8 d/ W, @, R2 u$ \A:Checking the internal temperature of a roast 检查被考物品的内部温度; y1 o7 S* Z2 S+ f0 v& `9 ?
+ G& G9 e8 p6 B# e5 G# Z, G
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 i5 C* z; S  D" P下列哪些金属材料受热均匀,通常用在铁板而且非常重7 |. z* |0 c( w% Y+ P4 q
A:Cast iron 铸铁
/ m" r- J) \8 i3 I4 O$ I
  E* K% w% r! N9 M$ m6 o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: Z. X# U+ m! _哪件装备下面有一个可移动的碗和一个S形叶片?
% r, P0 W& @2 d8 QA:Food processor 食品加工机1 q1 b% w* D7 C' h: O/ K7 |
http://www.google.com.hk/search? ... iw=1263&bih=5721 ]8 b" ?# u. Y) e* i2 g% h# G

7 P: m0 V  v# }) |" N# I46.Which of the following is not a rule for knife safety?9 ]' ~' `2 Q* s  M# E& G( m
下列哪项不是用刀的安全规则?
, S0 m( E( t- T7 f* k: A8 ZA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, z% X: U: L  `5 y* u, h' f2 U

/ n: t! ]1 x4 t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& h0 [0 N) h2 s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 l* a% C7 C+ k0 n* mA:RondellES , A7 c/ e/ P# }% L; ~! Y1 @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 \$ K4 k" u3 m
  _2 O  s; n3 ]  ?$ T* {/ ]
48.Which of the following is a diced cut used to garnish soups?
" |; y! r; n0 l4 V. W6 m下列哪项是切成小方块用于汤的装饰?
# o" a- z% d* uA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 s' ~0 \0 q4 N: J4 z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& q! X4 O" U/ V; J- v7 ~! O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!!——
1 E5 C/ T0 q7 DA:Gaufrette
/ T' O4 r. b- Z7 G' Z' ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 {1 I; J& A( G1 W1 u( ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ v* ]0 i5 K+ f8 m1 gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; m, N! `3 M) |. f8 U8 q
* w7 q( Z3 J3 J. r0 R" P$ Y: F9 F
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 ]& O$ m1 g( b# c/ \
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)
; @. l0 ?" y' y; WA:Cilantro 胡荽叶 香菜
) I- h$ W/ n- P3 E, Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% Y+ B0 [5 D" p$ |3 U6 R6 n1 E7 r) C
60.Allspice is made from:
2 s! h( |. `2 p0 G( a 多香果,  多香果香料是什么% Z7 t9 \( W0 Z# Y+ P3 M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) \" n  J( J3 ~7 M: IA:A dried berry 干浆果) Y1 Q( O( T) z
& M6 j# b; K& m4 U* p. d3 F
61.Which of the following are used to make a sachet d'épices?3 ?6 g0 q* J1 T/ u. J, U9 ?
下列哪些是用来做香包德épices?* _7 U$ T) X1 i; s3 d3 p4 z0 K
http://www.sachetcatering.com/
( r$ J( U" X1 H1 b- i8 p) _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! V: [4 p, j$ t% ?; [

! j, q3 H1 u3 g/ [9 `6 C' Q62.Which of the following condiments are not soy based?
. d& V8 \$ H  I- \! k. }: f下列哪项不是酱油调味品的?1 t+ V% @! i7 U: }; R& W6 P
A:Wasabi 日本辣根
4 _  T+ `: p1 G/ [7 V1 Z' A! x) I- [" H6 k  l
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) C$ f/ ], Q, @% \+ r6 E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:
: ?; c6 Z, `5 k1 i% E6 UA:Pasteurization  巴氏杀菌
0 @' X% \7 S/ r/ }
+ e8 y' w8 W) k: c1 ^9 Q64.Which of the following steps is not the correct procedure for whipping egg whites?
) `8 E0 y$ |, j) k- P下列哪个步骤是不是正确的蛋清搅打程序?
. ?( n2 h7 A2 `* X4 H) F! y: r- h, |A:Allow to rest before use. 允许休息后方可使用。
7 B+ X. _; ^% B9 p) O0 w
9 m6 T% J' ?$ B: Q! s/ r& ^( c( H: m65.The weight of a large egg is between:一个大鸡蛋重量介于:; K  S& u2 L, O( r4 v0 o7 t
A:56g and 63g 56克和63克9 t; \: h# `+ a; y1 g7 m3 y3 ~3 _. o

' i; z5 W5 N  a5 @4 _0 t66.Evaporated milk is a concentrated milk that is produced by removing7 u: ^" `! ?) @. A
炼乳是一种浓缩牛奶 是去除什么做的
$ V4 J" [; j! b0 F/ ZA:60% of the water 60%的水; H0 e4 ?+ G, [* d6 t: w7 r

* T% j, j2 H6 k) [, H67.A method of cooking that transfers heat through a liquid or gas is:
5 a+ u* |+ V% ?' l一种烹饪方法,通过转移液体或气体是:
0 g# m* V) g2 R/ ]A:Convection 对流
: t7 X& J: R5 M3 e9 B" [! a
% f3 ^& X2 x- }0 j68.The cooking of starches is known as  烹调的淀粉被称为9 J! P) Z1 o# Y/ V! |- [' X& l) w& }
A:Gelatinization 糊化' m- K" [) ~- v9 s+ u: u
- o9 ]. }/ J0 u# \
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 h4 S+ z" A- Z$ l- v2 F+ W
A:Braising 烤
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0 i" n* y6 [! C8 F9 i2 {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:
. i! r# r1 w1 k& P8 tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 e4 G$ P  A' }7 h& u# Q0 P8 H
: r. V0 K( y' P( m4 z' Q4 k71.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
/ h# A. P, B7 I5 G8 C0 CA:Fumet 原汁
. Q. T9 D* r. f6 R, ~' u) a4 ]. s+ _4 |: k8 Z: ?* P0 L) A
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' U! J+ ^5 \$ Z. @2 r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) h0 J7 a5 B3 U% v4 {" O
4 n& _! s$ c6 `; T% [0 Q. s
73.Which of the following is a principle not used in stock making?
: n( ~- @" I. v下列哪一项不是用于制造高汤(低汤)的原则?
9 @2 l. C4 [9 h1 a+ E7 PA:Start the stock in hot water.开始在热水中操作
+ p( p. L' e+ S
; h% Z, c/ k# O# S' g& Z- s8 X9 ]0 F) A74.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
, q' f/ g3 a# `' f  qA:Remouillage 法语熬汤6 ^: [* f. e* G4 A" n1 `' A: f
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