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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。
& v2 g! S" Z1 B3 o6 S; [: n6 y) v6 L5 J5 b) f
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。
" R; O* T0 e# z! `- t3 z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
0 p8 \1 d) Q% ~  R$ w1.Which of the following methods should be used to determine doneness in a New York steak?
3 O' m0 G0 m! g  L4 O0 B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# I3 p' P7 g2 {) Z9 f, g
A: pressure touch. 压力触摸
, C6 V! ~8 e% |) v) r( p8 _2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 l3 U' I; Q4 V9 F" p' G% \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+ L9 h3 x/ ~1 V  S4 s
A: acid  食用酸  Q* [( _2 i' @$ [
3.Vegetables are major sources of which of the following nutrients?1 X& W# Z% N( @. m" ?4 S
蔬菜中包含的主要营养有哪些
+ e( u4 `; `$ h8 F! h: WA:vitamins and minerals. 维生素和矿物质。
% d# {5 q, f5 X$ E4.Cauliflower is commonly served with9 M/ _. t" U+ I; }& b& m$ `* c
花椰菜(菜花)最常见和那种酱汁搭配
/ c: C$ i# k0 W/ Y/ \0 RA:Mornay sauce. 奶油蛋黄沙司& }4 k( `3 A8 n
5.Which combinations of products are found in pie dough?
3 A+ R. P; [' W0 C+ T& ^下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); w5 J! g: L- E9 v5 D) S4 j- `
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 K9 M/ J# C0 M/ L& Z6The French term for mussels is 法国语青口(海红)叫什么
: p, ^8 i8 V: d, K! I9 LA:moules.法语青口,海红
. f7 l* P4 m6 H& K1 E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 P" ~: ?. r2 l6 b7 e8 e& l7 N$ `. ?  @
A:faintly fishy. 稍微有点似鱼味
& W* B+ V# k! |; u# B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 k% V* c4 J' U- t. R
A:2 days. 2天
, m( d) v4 o7 Q4 K+ @9.What are the principle ingredients in ratatouille?
; C! f0 ]9 `+ a' n# O2 Y( _  P8 s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); A1 Z% ]  N3 p7 k) |& g( U
A:Zucchini, eggplant, green peppers, onions and tomatoes$ h$ d3 n0 y9 Z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% ^& i1 }5 X" u10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" k, E$ T6 A$ h# x8 y! |* _# o
A:cook food in quantities that will be used up within 20 to 30 minutes.7 X7 K: p7 ?9 v; G" w- |
大批量烹煮食物要在20到30分钟内$ f" x: ~* N; K9 ?. X2 w" g0 z
11.What person has the authority to issue a Health Permit?
/ S% Z8 G+ A% u谁有资格颁发健康证(卫生证)。, E, P7 W& `' m) i! G- r! d2 b
A:Medical Health Officer.: I" F2 V! S' ~
医疗卫生官员。
" ?1 H* e/ U6 V* E8 C! ?9 Z$ w1 G12.For what period of time is the health permit valid?
* ?9 b1 e( I: D- m* z7 Y$ c# L健康证的有效时间是多久?' M" d5 Q$ v* l7 Y" d
A:12 months.12个月
/ w/ g" }9 _0 i( F. r1 x3 v' g13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 a! n" k0 V7 K/ B" U& \0 y4 p- Y在食物和饮料准备区,通风系统换气的标准时什么0 i( B: t) c4 z
A:08 times each hour. 每小时8次1 P2 r  F8 C8 V1 Q7 r7 R
14。The minimum temperature for manual dishwashing in the wash sink is
4 Z9 D7 s5 g  x4 }手工洗碗,洗碗池的水温最低多少度?. @% |. N% j- G8 T! l
A:110 degrees F (43 degrees C). 43度7 P- \6 F% ~% s9 p* B2 G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* A" c- K5 j6 m5 a6 J2 @$ ], y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( G) P/ v' F8 D5 W, O7 n7 F
A:180 degrees F (82 degrees C).  82度6 J) E% c: k& J6 J! P
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! R: d/ Q; `$ Z3 ?4 O
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) {7 L; X3 f; ^  fA:en papillote.  法语自己理解- K6 q6 A6 q( ]& c& R! g7 w  ?; H. e
17。Wing or Club is considered a
4 }- ~; V1 I2 _( D翼和CLUB 被看做是一种...
0 ]" [8 \& u: l9 A5 n  ]A:Bone- In Cut     带骨切, D& [0 g2 o. ^/ f, p6 V
18。New York is considered a   纽约牛扒被看做是一种
! s! }1 [: l$ Y' KA:Boneless Cut     无骨切
; M0 ]- D& @2 K! u9 q19.In general, a court bouillon for freshwater fish will contain
" @1 i  ?4 \2 B8 E+ [. S) ~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' l& D! L$ q; s% G. d  E
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) i- `$ L- s* K# U* v9 x
和做海水鱼同样数量的调味料和香料
* g& M) J; n- I$ B7 `20.Anise is very similar in flavor and appearance to' o2 P! O. L% k
八角和下面的那种原料有相同的味道
0 j* ~5 a: D# dA:fennel  茴香
# V3 b- w4 [! A! F) B- g% L5 d21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* K, I/ d) z$ V) C. n2 S下面那种原料更像大葱且有平面的叶子/ i# b" u- g* F0 j, d' A
A LEEKS  似蒜葱 (这边人叫京葱)
6 I$ {0 c$ s% f: y* Q22.Which of the following cutting shapes refers to a small dice
1 i0 Z3 N0 [7 n$ i8 D' l! h下面那种刀切形状指的是很小的粒(末), M8 K7 K+ _; c  d2 X; k
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 p2 G' N- i. d- E  f23.Oil is added to the water for boiling pasta in order to1 E& S, b& j; t; M" n* i/ x1 S
向煮沸的pasta (意大利空心粉 )中加油是为了) l8 n! j/ d$ |
A:prevent the pasta from sticking and to minimize foaming action.
0 t- x' b3 i8 X4 M防止面条黏合并降低发泡。. j9 t" b0 q! l, g2 U
24.Which pasta dish features pine nuts and basil?
; ~% C( C" t( m( ~4 M5 o7 [下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# e" d% f6 L- P' h
A:Pesto.一种绿色的意大利面酱 + G* I+ f  X* y
http://www.tianya.cn/techforum/content/96/563836.shtml/ B' h) e# f; ?
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25.Which of the following is a spring vegetable similar to spinach?5 U* K9 I* `1 d& \, a
下列哪项是一个春天的蔬菜类似于菠菜?
8 y3 h7 E& r6 `0 F2 m; WA:Sorrel. 酢浆草。1 S( A2 \8 e$ I. \
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?
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:" D/ x8 y/ M, ?: b2 G" G
哪位厨师最早带来高水准浮夸的美食' Y, L$ s) S9 F
AAntonin Carême 人名 安东尼·卡罗美
7 _  w7 {' M- w  H% e/ z& ]: h2 Y4 b7 G. b$ C/ {& d
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. X/ M# e: F: g, ?, m" 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 。
$ w, o8 f, {3 T, UA:Cast-iron stoves         壁炉
1 _1 [5 G' S! jhttp://www.usstove.com/products.php?id=6% n. w& M7 ?7 f/ @# P2 z# u

$ Z4 }6 Z/ T; u28.The French term used to describe the roundsman, or swing cook, is:% [$ _8 |6 N; w* q
法国术语,用来描述roundsman,或摇摆厨师是:
& n# A3 J, ?2 ?1 yA:Tournant   图尔南
1 X. C( J' `0 {. T7 U2 a0 Q
+ D, A& k' [% U  c) c$ P29.Another term for the wine steward is:6 ], k! ?# S* Z) {$ e( x; X4 s
葡萄酒侍酒师的另一个术语是:
+ W$ J( G& `) I- v3 a* ]A: Sommelier 侍酒师
+ c( s6 M+ R6 H4 X; V+ s6 }
. {' n5 c. S$ }$ c30.Molds, yeasts and fungi are examples of a:
3 D# g+ p: l# z5 N" x  s% d. m  P& V霉菌,酵母菌和真菌是一个神马例子6 Z  c1 @+ T5 C) h$ o6 P
A:Biological hazard 生物危害1 e* B3 |! a' `$ A
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. M& C0 M* P6 l5 ~5 L根据加拿大食品检验局,食品的危险温度区在多少之间:
8 z$ q2 o* D) b5 q" DA:40° and 140°F (4–60°C)     4-60度
% P* S" ~+ `* ]7 B$ m. @/ l5 _0 ?/ W5 v' q. Z
32.All bacteria need the following for survival:
+ Y& g# @8 C% \5 `/ o所有细菌生存需要以下哪些内容:
" z: K7 u: e, R1 y: c" pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! v2 Z' B; ?2 T  c
0 n4 P2 G3 a' G3 e0 F
33.Which of the following correctly represent critical control points in a HACCP system?
7 |% i& I' r2 c" d' q以下哪项正确表示了HACCP体系的关键控制点?' ?5 p0 _. Y! t3 e0 ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . i; s* \% y5 I% {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 c/ g' |6 h  x* b: N

: r- Q' g. a& P1 [, J34.Which of the following is not an example of a carbohydrate?8 `' z$ o' i$ S; ?) b9 i( R
下列哪一个不是碳水化合物的例子?' w$ u6 |& h! f0 f/ V/ u, p6 w
A:Essential nutrients 必需的营养物质( ?# ?! T! p- |5 j: x, d4 {
+ \! `1 Q3 z9 m2 z
35.The process by which a liquid fat is made solid is called:
9 h5 B: M$ n* h. _* g液体脂肪做成固体这个过程叫什么
- |# ]. ]! E! R9 ]8 fA:Hydrogenation  氢化3 m0 T- z( j4 K! j3 R+ _

3 @& o! h% N$ l/ I3 v, y$ G36.Which of the following is not an example of a fat substitute?
% e4 d! i+ u* \: u- v% j; }下列哪项不是脂肪替代品的一个例子
6 U% n' v2 E7 g# |/ Z# WA:Acesulfame K  安赛蜜K表( ^2 ?/ }  t+ I/ T& X+ Q

$ E" Z( E1 d1 I7 ^8 u37.Health Canada requires that a product labelled "fat free" contain:  v7 ?6 M5 {2 x, @/ o1 z
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ S' l5 V* a7 PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 n8 j9 n0 o* o# z; B7 l2 e
$ _+ t3 g( \3 C
38.Which of the following is not a problem associated with converting recipes?
5 O' X& k! y8 Y4 X9 `下列哪项是不相关联的转换配方问题?
  D5 i, [* ~; Z% b- m. _4 ~8 D4 KA:Unit cost 单位成本, h4 R, \$ `7 ~+ Y6 q
1 ^; @) ]: g, G; W' I$ U5 i# s
39.The condition or cost of an item as it is purchased from the supplier is called:
% V' ^# h: k% e7 H从供应商采购的物品的品质或成本叫什么0 V7 U) g- J- o2 J' k% D
A:As-purchased cost 购买的费用: j0 y1 r5 p5 D9 G. p3 R$ v

3 S1 Z) [, A( f8 I40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 k) M# x* h  f7 t在新货到来之前用于日常所求的必要库存量叫什么
" U) o: V& A" ~* a5 o1 SA:Parstock 基本日常最低库存) x  q) x2 M. d0 o9 a8 O
  ]5 {- r# Q8 ?4 V1 ]! b+ [
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 P4 q9 I7 p+ m  |
下面那个缩写是用来表明正常库存流程?
3 V/ ^6 g" h4 ^! {A:FIFO=FIRST IN FIRST OUT 先进先出! A: t" z( _; a# g6 k7 ^/ }

" @8 v  y2 Q2 j- S8 c42.Which of the following knives is used to turn vegetables?, F1 N9 ]( v+ v1 ]: @, F
下面的那把刀是用来打开蔬菜吗?) x% ~0 m7 f! I' a8 G2 c
A:Bird's beak knife   鸟嘴刀
0 _) q1 g( F& Q  l+ [2 Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ `8 K( z( p5 T/ L2 w, y7 R* C) E& F# f! e% W: z
43.What is an instant-read thermometer best used for?& d1 Q& F3 r! d: A/ R. j9 \8 ?
即时读温度计最好用于那方面?
: h' B8 c. J6 bA:Checking the internal temperature of a roast 检查被考物品的内部温度
1 g+ ^5 l. f- }; _; _# Q& J6 a. ?5 {) q; ~
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 A6 q1 M4 W1 s+ v, x' b* A下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ O- T& @  A5 z8 I6 Y7 CA:Cast iron 铸铁
4 I  ~: O/ j! G$ a2 y% \/ g4 n+ j# V5 O) f; c
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 M% O3 c( f  G" U% a哪件装备下面有一个可移动的碗和一个S形叶片?
5 d+ x! E6 ~1 sA:Food processor 食品加工机
# N6 i( o7 v( bhttp://www.google.com.hk/search? ... iw=1263&bih=5722 l. k) b$ W6 q' B( u; i
" Y& X+ o; o( {+ K" U- ?; C
46.Which of the following is not a rule for knife safety?& }; y* v6 O- J2 X
下列哪项不是用刀的安全规则?  S$ {4 D0 w- Y! |& ~; Y7 K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* k! B* i; d- ]- }

( x2 S% E3 t' n8 O; ^4 O1 _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 L% ]5 |  {. d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ K6 K2 L1 P/ z# ZA:RondellES 4 W: t& D+ R8 J# S6 b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 k# P6 F3 _  w9 q
) b( V0 f. ~9 O( }+ ]4 O* ?
48.Which of the following is a diced cut used to garnish soups?
0 X( d: v5 {7 ~1 e4 k7 H% ^* ~下列哪项是切成小方块用于汤的装饰?0 l2 \% r# T9 c! T' s) Q! B
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' R; K( X; J$ p+ h/ J* v$ q) H* N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 `& p3 l* I/ F; N6 V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!!——
6 T% ~1 o8 ]4 }A:Gaufrette
7 Y* p# E, ~1 {" I8 Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& A9 I/ A; \# W$ v5 M# ]) W; ?* Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 s) D  t5 E+ C- b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ e3 \5 V# M' I2 h& [$ O6 d! s, e8 y
3 a; P/ H: n. P' ]! [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 y7 O" X/ P/ [- {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)# L/ Q# n# K3 m. f! x* ?
A:Cilantro 胡荽叶 香菜9 e8 _4 b. @" @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* ]$ h9 ~' N1 ^: u: J
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60.Allspice is made from:% R& |: C, M9 h6 v
多香果,  多香果香料是什么6 |2 g9 }5 X! F% V0 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: L7 `8 ?2 q* l7 n
A:A dried berry 干浆果
8 W9 _) v$ N$ ]  \2 @4 `
/ Y+ x: Y) Y/ t- x61.Which of the following are used to make a sachet d'épices?
4 @6 f7 }9 U( a# @9 m下列哪些是用来做香包德épices?
" C5 {& X" Q9 B* @3 V. M/ a  \http://www.sachetcatering.com/3 j8 C' R$ B9 N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ m  j, ~( e/ U& {4 \62.Which of the following condiments are not soy based?
  z# K7 S2 z& Q1 o下列哪项不是酱油调味品的?
$ N9 W- N% l  o' B# P2 Y+ B( ]( ^A:Wasabi 日本辣根
2 p. z3 l$ U0 p, J  {( M* X: Q, g7 s
, ^8 A/ G, v! d3 ^; j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ \# s/ }) V7 y4 A" r! H# z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:
) ~3 C; e: A1 bA:Pasteurization  巴氏杀菌
' P7 ~4 ^, @' y3 K0 P7 i, W: Z* X
+ r" d; N( D* O2 j$ c" F64.Which of the following steps is not the correct procedure for whipping egg whites?
5 Y- F+ C! s. e0 W6 Y9 w; ~& Y下列哪个步骤是不是正确的蛋清搅打程序?
% {! V) a8 Q! l; w& VA:Allow to rest before use. 允许休息后方可使用。3 j) a' C2 ?2 W3 z3 ~
. J4 l) @1 ^; A. y
65.The weight of a large egg is between:一个大鸡蛋重量介于:- ?4 f$ Q( s+ H, P5 X7 c
A:56g and 63g 56克和63克# p+ _1 B1 ^4 o

% Z7 t% k/ Q, s! i* S+ Y. z66.Evaporated milk is a concentrated milk that is produced by removing
. D. p, o- ^: z# e2 c炼乳是一种浓缩牛奶 是去除什么做的& d" C/ L8 j8 Z  P
A:60% of the water 60%的水
, z, X8 O( `( Z; ]0 f5 d9 S
1 W- G* w  f% r+ D& j. ?67.A method of cooking that transfers heat through a liquid or gas is:! E* O% c4 y) I4 Z& A
一种烹饪方法,通过转移液体或气体是:
) C8 C0 V! K& i6 r+ c9 qA:Convection 对流. Y) k  Z; s9 O  \  g

2 c8 O# v5 Z; h! z68.The cooking of starches is known as  烹调的淀粉被称为
1 g: P/ w" s1 O) m9 S9 |; r3 HA:Gelatinization 糊化' P. Z# K$ q* d& c% G1 l

' I" j, R# o+ {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ n- W- Z) w- c& T% W
A:Braising 烤2 \& E7 m4 \$ V1 ]3 O7 c0 n4 \( Z
. t4 L" C. A! j: 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:
+ M# C6 j; S6 Y  q' W+ @A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
! L% f8 f# v: w" W# F' b8 B, Z4 s  U6 Q# |/ B8 B
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. Q9 Q" o+ u9 W- X( A
A:Fumet 原汁- @2 c' j8 q' i0 d" {0 @7 [7 `
* y4 M. `) z( e* Z9 }& 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0 m. y3 ^2 g% |; o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 N) ~! o! U9 ^  e8 \* _/ A
* [5 p. J4 O* k7 N& ?
73.Which of the following is a principle not used in stock making?
  Z$ }" d2 m' a) O+ K下列哪一项不是用于制造高汤(低汤)的原则?  G' ~/ I# ^! ^1 V6 H
A:Start the stock in hot water.开始在热水中操作9 C. h6 y: Y# y- \

# i# X3 |: r. T74.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8 l2 O$ I. B4 `; [
A:Remouillage 法语熬汤- Y7 G  d3 J% F% l2 g: `) ?
http://www.haibao.cn/blog/post/176242.htm
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