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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。
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5 _- C; _, _; |$ q) b2 }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。
7 U2 j$ ]) {' b% d( T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
3 K" o+ q4 X( ^2 q1.Which of the following methods should be used to determine doneness in a New York steak?1 K/ \4 X1 y4 S# d' 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)
, f) U) N6 `+ w/ YA: pressure touch. 压力触摸: U: S, c5 X4 a3 ^/ {. R! n, y) j
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 g4 Q3 K0 q; F9 ~; M; c: {
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
: G. I% Y6 Z. @A: acid  食用酸
* F0 B# X9 i$ n& q0 G3.Vegetables are major sources of which of the following nutrients?) j/ V+ G9 X! \7 c+ T7 t3 z
蔬菜中包含的主要营养有哪些
7 E* ~  ]  s' e, m, S+ p1 d$ wA:vitamins and minerals. 维生素和矿物质。0 p# I7 P% A6 v6 p
4.Cauliflower is commonly served with! `* L( p& r3 p( O( n" i  P
花椰菜(菜花)最常见和那种酱汁搭配% ]  v. C1 u' V7 l' m
A:Mornay sauce. 奶油蛋黄沙司' t- x# Y2 ^' m9 l! d
5.Which combinations of products are found in pie dough?
: G$ ]2 C' p; O/ [( z' U6 L5 P  x下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)5 S( c; s4 z: n$ V: A2 h
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。9 ], U1 W& _5 C2 A7 L( }0 o
6The French term for mussels is 法国语青口(海红)叫什么+ b7 ]3 x% G4 u8 r$ Z. n7 U) P
A:moules.法语青口,海红
+ o# r5 C  J7 k2 `7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! r8 v  R5 ^6 g$ IA:faintly fishy. 稍微有点似鱼味9 V1 `( h6 s+ D3 k  E, Q) {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: I0 e' a; D# R: H- n' j& S
A:2 days. 2天: e. D, p( Q9 A4 S0 d( R7 \
9.What are the principle ingredients in ratatouille? . ~1 h  T6 E% C% W7 t
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 ?  m6 M/ K5 NA:Zucchini, eggplant, green peppers, onions and tomatoes
8 t. e& Z; i+ o; V# e, x4 E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ J( a7 B  J2 O* X
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, a4 h5 p: W( q- i9 c2 |+ n
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 ^7 ^! f8 d1 X1 {& w( ]# N大批量烹煮食物要在20到30分钟内
* c5 a3 k; G8 Z) }11.What person has the authority to issue a Health Permit?) E+ ~; p+ |& n' d5 k: W$ `+ ?
谁有资格颁发健康证(卫生证)。
8 @% |6 d& H0 B) S' d) EA:Medical Health Officer.$ p! I" \- G& G4 E; {  y
医疗卫生官员。
% S  a0 I& {+ S: A; J12.For what period of time is the health permit valid?
7 S2 w' p. B* l) Z8 Z( J0 s健康证的有效时间是多久?
/ o, `3 a8 Q: Y) L1 F+ S6 Q6 s# hA:12 months.12个月! G; `3 W5 S$ u5 F4 {4 o
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! K1 q" [5 s/ `7 r在食物和饮料准备区,通风系统换气的标准时什么8 _  J0 A3 O; U# O! J
A:08 times each hour. 每小时8次
9 c9 o/ k; B" U/ M14。The minimum temperature for manual dishwashing in the wash sink is
5 b1 |, r+ S5 n  Q6 h" C手工洗碗,洗碗池的水温最低多少度?
% I% B) D+ g: Q# Q! BA:110 degrees F (43 degrees C). 43度
: ?( Q& p- @' a: X3 m" c$ P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 f3 H& y+ ~, v2 w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 `% M* i; k# _; ?* ^
A:180 degrees F (82 degrees C).  82度2 R+ q( s, m$ h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- O+ l' {. \0 I7 a用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" T7 b9 \% r! Y- Y- O- g5 Y
A:en papillote.  法语自己理解
# Z, T! m. [! F) A17。Wing or Club is considered a: a1 |. W3 M6 f$ c
翼和CLUB 被看做是一种...
- j1 a. {, V/ EA:Bone- In Cut     带骨切
$ T5 Q2 U' k2 ]18。New York is considered a   纽约牛扒被看做是一种" {2 D# }5 a1 y8 n
A:Boneless Cut     无骨切' s, h8 T/ L! ^
19.In general, a court bouillon for freshwater fish will contain- @$ _8 Z: h4 K( Q$ ?2 ~3 x
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
- X9 g& F: L. j* I( d5 }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.( X$ w. p; q+ V( F7 `9 ~+ y
和做海水鱼同样数量的调味料和香料
. h5 Q7 X1 @4 i4 y! Z4 i# ]: \- C- S- j20.Anise is very similar in flavor and appearance to
" i7 [5 i# \. c+ i八角和下面的那种原料有相同的味道
! R, a! |9 r. q  E6 O) MA:fennel  茴香& ?. E8 W  P2 K9 q8 A
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% f' f+ ]# S7 }2 u$ h1 u$ Z+ A" |下面那种原料更像大葱且有平面的叶子5 Q" R( Z* v9 a: I
A LEEKS  似蒜葱 (这边人叫京葱)
3 X9 E& w( K* I0 z( A+ R( o, g22.Which of the following cutting shapes refers to a small dice
! f' |$ i4 j5 f* b, J) z下面那种刀切形状指的是很小的粒(末)# q5 H8 f, K( r+ K2 E! b% c7 ]
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 g5 d/ b6 t8 `% e# W
23.Oil is added to the water for boiling pasta in order to/ s1 G$ w4 {! d7 i) L" `; Y0 X
向煮沸的pasta (意大利空心粉 )中加油是为了
  g" q2 L' b; _+ UA:prevent the pasta from sticking and to minimize foaming action.
- d7 K1 d! Q" J# H; S防止面条黏合并降低发泡。6 {3 s1 x: V" R% K# O5 ~) ~: j3 c
24.Which pasta dish features pine nuts and basil?
, p+ u+ x$ C- Y/ B" Z+ ?" \下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# F: L" C3 U1 z3 ~5 ?
A:Pesto.一种绿色的意大利面酱
: e) [2 L3 A; J. S& ^& rhttp://www.tianya.cn/techforum/content/96/563836.shtml+ y! B! s) f2 Q7 S
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25.Which of the following is a spring vegetable similar to spinach?& V/ }( |$ ?( Q. b  e/ r
下列哪项是一个春天的蔬菜类似于菠菜?( Q7 p3 [6 o; e2 K' n# S
A:Sorrel. 酢浆草。/ w3 |% f; r! m
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:
. I/ C( d# w4 l  d哪位厨师最早带来高水准浮夸的美食$ w( h: l5 B; X4 @  D/ R0 A
AAntonin Carême 人名 安东尼·卡罗美
4 ^- j' @/ Y/ r1 a, n7 m6 G* d0 F2 K3 _) k6 h4 `, C
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  F3 H) w/ c( j1 b* j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% R5 D& u3 \, }. J- `
A:Cast-iron stoves         壁炉8 [/ o; y$ r; s! m9 f. M
http://www.usstove.com/products.php?id=6/ V+ Q" {9 v$ V! O# s
! ]- j/ c' R9 o/ B- f
28.The French term used to describe the roundsman, or swing cook, is:
, J" n( e* W" T& x& X2 r- e法国术语,用来描述roundsman,或摇摆厨师是:2 _; N/ N1 k4 G. \: T
A:Tournant   图尔南+ Y4 q* K  V/ S0 w& z; e- M
9 O# H3 f, p' c
29.Another term for the wine steward is:
( L( \$ t# p- c$ y6 R, Y7 Q葡萄酒侍酒师的另一个术语是:
8 D: V1 u* C, wA: Sommelier 侍酒师
" B; D& D2 F& a  ~0 ~* f$ w" j: @% J8 K! k! X7 Q
30.Molds, yeasts and fungi are examples of a:  M8 p" X: H7 T. k9 H' a
霉菌,酵母菌和真菌是一个神马例子
" o% \, c1 M( I% N1 xA:Biological hazard 生物危害
4 E" s0 Q5 Q# U9 l1 ^" A
  g/ r  N. F  _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# O3 w1 F6 B/ P, G
根据加拿大食品检验局,食品的危险温度区在多少之间:# P& V% C( `0 c# d
A:40° and 140°F (4–60°C)     4-60度
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3 a0 L2 p9 P0 C* \3 c$ o32.All bacteria need the following for survival:! T$ W$ H+ {: {$ H
所有细菌生存需要以下哪些内容:
8 z, H( @5 Y: PA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; g1 p2 d; y1 W" |/ [' S6 }( Z6 N: Q, g8 V
33.Which of the following correctly represent critical control points in a HACCP system?, M! B6 }0 k! q/ Y3 w0 C0 j' [
以下哪项正确表示了HACCP体系的关键控制点?
, I8 I) ?6 T( d2 \& S1 O6 p  XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 E2 h# h' U4 z4 p" F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 v6 H. d$ D# p

$ b! Z  y1 H0 A5 z! e34.Which of the following is not an example of a carbohydrate?: U3 i, X" W* e( j4 [) s
下列哪一个不是碳水化合物的例子?
  T1 L) Q# ^) e  ~A:Essential nutrients 必需的营养物质
/ q' p% l# m* n' u( F& b- \, @9 e. k
7 U" t+ C. _! }3 T# W35.The process by which a liquid fat is made solid is called:* E& p; y: y1 l# P2 F4 x! e& i4 X& l$ f
液体脂肪做成固体这个过程叫什么6 _* P& K$ @7 A; m" ]
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
6 J: h1 |" q- [! z1 d6 K  H下列哪项不是脂肪替代品的一个例子
/ O' q, x' }! A" N5 JA:Acesulfame K  安赛蜜K表+ I" W( ]# Q; x# k* R
( @) A- R' P% k2 x; x' |5 S: K5 r
37.Health Canada requires that a product labelled "fat free" contain:1 L+ N6 n. e2 n- V% }/ A
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 s/ g  I* q3 _0 C' yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% I) j. o$ k9 v; T' v8 L( H7 A* W6 c8 c# O) O+ K
38.Which of the following is not a problem associated with converting recipes?3 F6 o4 ]! f& W" ~- N
下列哪项是不相关联的转换配方问题?4 m5 @  e, i" B( t) P
A:Unit cost 单位成本
8 J9 M' h/ D/ o; }/ I% G3 e: S8 q" J8 ]; Y% @1 N
39.The condition or cost of an item as it is purchased from the supplier is called:' }' I2 |! a. P7 W% O# j1 l4 X
从供应商采购的物品的品质或成本叫什么# H% p2 v7 ~9 }2 _
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:; V: U! q2 r3 ]1 I
在新货到来之前用于日常所求的必要库存量叫什么
1 [2 Q! I6 @1 B) wA:Parstock 基本日常最低库存" a5 P. \/ O6 {! d1 |

; c! X: p% U$ r0 C9 F) ?8 d# o41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 t$ t4 r# n8 e5 V* F! p下面那个缩写是用来表明正常库存流程?3 O$ T( f$ s1 c
A:FIFO=FIRST IN FIRST OUT 先进先出
/ L4 Y& Q/ |" a, m" u
- F1 e+ b$ r. f42.Which of the following knives is used to turn vegetables?
8 }- G6 S. ^9 U9 Q" E下面的那把刀是用来打开蔬菜吗?) F- v) w( x7 j% Y( W3 c" F
A:Bird's beak knife   鸟嘴刀% T+ W4 H4 v! v' j0 F/ l( a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
. A& q( F% B' h9 L  ~即时读温度计最好用于那方面?
* j: G6 Y1 w& d  ?A:Checking the internal temperature of a roast 检查被考物品的内部温度( ~' [( e) e) K4 i5 G! l
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( m. B- S- t! e- X5 \* v" E3 {" m下列哪些金属材料受热均匀,通常用在铁板而且非常重
, g  o4 Y- X5 Y0 B+ oA:Cast iron 铸铁
5 W/ M* m1 f$ t/ F2 ~2 w% r0 a) }0 a3 l4 |9 r% t) ?/ f$ m6 i
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) F3 }( R( Y9 `7 S' q) R" R
哪件装备下面有一个可移动的碗和一个S形叶片?
* p1 S5 d- w! `  RA:Food processor 食品加工机9 I5 ~( r- K/ b! B2 o+ d
http://www.google.com.hk/search? ... iw=1263&bih=572: [- ^; I: ?  ^1 K1 f4 [7 k7 l0 q4 T

" v2 I, O( v- K* ]1 B& h46.Which of the following is not a rule for knife safety?
3 q" e6 j( p/ n! [下列哪项不是用刀的安全规则?
4 y" Y5 \6 `: {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- {5 F5 q, P* c/ U& B9 Q
7 [  F$ W  U- ^" V, C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! Z, Y2 y2 m  {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ c+ g) w/ Z$ f3 L
A:RondellES 0 ?7 J4 j" M- `5 W1 y2 F6 S
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 w( g% v/ j/ Z' B0 Y4 i7 O2 _7 y

0 ]. B' w5 L' g) E, ?48.Which of the following is a diced cut used to garnish soups?1 I- ~/ ]  d8 V6 F
下列哪项是切成小方块用于汤的装饰?
; ?, K8 \' x9 \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, s4 H+ t$ l. _8 X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 a  K) W0 I8 I2 X* [! B1 T
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!!——
+ C- Q5 t& Q9 B, v0 fA:Gaufrette , H- |5 S: c% k! t2 r2 @8 \- A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' S* l, g+ T# u) S7 ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 _, M1 k" N# p" Y6 W1 J
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! x+ B, |1 z) d3 r2 H8 W

1 x3 m* o% ~3 z) w4 n. V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# p0 D9 l, z! d. P, J9 [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)
/ S' c+ {7 h6 A) z. ^/ I8 A: aA:Cilantro 胡荽叶 香菜! c/ A* J; U+ B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ b+ b) G* C" @* U4 L60.Allspice is made from:
6 A( F. b7 l' f5 ] 多香果,  多香果香料是什么
/ O9 A+ c4 O" z) i9 dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: T# z% E  B0 _6 }( M: W
A:A dried berry 干浆果, M3 e' c% d9 b
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61.Which of the following are used to make a sachet d'épices?# X  ~1 j# ~; ?
下列哪些是用来做香包德épices?
# C( [1 s, w" n. G$ n' Yhttp://www.sachetcatering.com/3 I& C# W& P( p' M* o  O! N5 e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 T5 H8 e: P( L: b+ P: ], O+ J9 h, z
9 I, w) ~) m4 k* B0 U3 K; B
62.Which of the following condiments are not soy based?: M( w) e3 [. `1 u: S8 r  t
下列哪项不是酱油调味品的?5 }$ P) f2 u# N/ D$ ?3 j4 o- ^, n( ^
A:Wasabi 日本辣根0 z- s3 Z2 O: z1 P: Y

/ `8 W: }, e$ x: U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# @8 j/ w. ^- P3 g) w6 K+ 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:
2 n5 h0 R( Q: z, d7 V  oA:Pasteurization  巴氏杀菌4 y) j6 P5 ~/ d  S2 o
9 p: l% ?0 q  Q  S& Z
64.Which of the following steps is not the correct procedure for whipping egg whites?
& c0 m9 D* ^- F$ |下列哪个步骤是不是正确的蛋清搅打程序?
6 r. S; Q6 o( s* _1 c% {: bA:Allow to rest before use. 允许休息后方可使用。6 V# q  t4 [; Y; y0 \+ `
9 X% B3 Z* T. P. [4 E7 O; r4 m, z
65.The weight of a large egg is between:一个大鸡蛋重量介于:! R& d. ^: v8 m! P9 q2 @' G
A:56g and 63g 56克和63克
6 c2 N7 K& d3 E( y
% q% m! r$ T3 Q) ^66.Evaporated milk is a concentrated milk that is produced by removing  @3 w  p, X1 q7 k' s- K
炼乳是一种浓缩牛奶 是去除什么做的6 l! f) r- P& f- H8 L  I7 c8 _8 \
A:60% of the water 60%的水9 d' ?: A) j. m& h. v" `

4 X/ @8 a8 E* I  n  {$ T' z; L67.A method of cooking that transfers heat through a liquid or gas is:
8 b" f! k0 U% g一种烹饪方法,通过转移液体或气体是:# L6 J" l; Y- \+ }& b) T
A:Convection 对流
1 y. i( R7 O+ p. x5 j; Y. G9 }% X8 {
68.The cooking of starches is known as  烹调的淀粉被称为
4 G; j" O0 `4 f5 NA:Gelatinization 糊化
% c) g; E: B* Q$ Q# `& x3 s
* _1 D, C' G1 Y7 I9 G4 y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. P1 f- b5 w  f
A:Braising 烤
3 C# S0 m5 ^0 y0 M  X+ S5 d" L. A9 r( y
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:! j, M: }9 Q0 z& C, t% o6 s
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 h6 i& L$ F+ g0 @- M- S
+ t: H/ z1 f3 _1 Q% G7 U; o71.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
/ p. `# L1 e7 p6 ~$ r& `! v2 DA:Fumet 原汁
7 h+ I+ V& u* r- f6 @, f
% e8 X  A4 k: O& P7 z5 ~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
7 ~* x% z/ H: M/ V$ ]3 PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ p" U4 ^# T. e  X0 S2 O/ K% Z& V, ]  _) C( g1 V* X3 A' k
73.Which of the following is a principle not used in stock making?3 A  c3 R. p, R( }; R
下列哪一项不是用于制造高汤(低汤)的原则?0 ?+ T  g( m" V" _1 Z: E% g
A:Start the stock in hot water.开始在热水中操作
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# j2 a5 [1 J) 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
+ l) o& T9 m! P% PA:Remouillage 法语熬汤/ Q9 p# B0 t! V8 P; c$ D
http://www.haibao.cn/blog/post/176242.htm
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